General Tso’s Tofu (sort of!)

So tonight I loosely followed a recipe that was supposed to be General Tso’s Tofu.  I knew from the get go that it wasn’t an accurate recipe as there was no heat in it. Of course that was an easy fix.  That with a few other adjustments made for a tasty dinner while not quite being a true General Tso’s recipe, it has some similarities.  I will hunt for a close recipe but decided to post this anyway.  This was also a recipe that was easy to make 2 versions 1 for my son and I and the other for my carnivore husband.  Obviously use separate pans to fry the tofu and meat.  When I cook both meat and veg dishes I make sure that the meat never touches anything veg.  It’s actually pretty easy to do.  If you’re making just the veg version use 24 ounces of tofu.  Last, I served this over a short grain brown rice.  Here is the link to the vegweb recipe I used to create this version.  http://vegweb.com/index.php?topic=8769.0

Ingredients

1 to 2 boxes of firm tofu

1 Lb chicken cutlets diced (if preparing for meat eaters)

Egg substitute or 2 eggs

1 cup cornstarch (approximate)

1 12 oz bag of broccoli florets

1 red pepper julienned

Vegetable oil for frying

4 chopped green onions

2 Tablespoon minced ginger

2 Tablespoon minced garlic

1 tablespoon chili sauce with garlic (Asian food aisle)

1 14 oz can vegetable stock

4 Tablespoons soy sauce

Red pepper flakes to taste

3 Tablespoon rice vinegar

Instructions

Drain, dry and cut tofu into 1 inch chunks.  I freeze tofu overnight to get a more meaty consistency, but it’s optional.  Wisk the eggs or egg substitute.  Dip tofu in egg to coat completely.  Do the same with chicken if needed.  Sprinkle enough cornstarch over tofu/meat coating completely.

Heat oil in pan and fry tofu pieces until lightly browned.  Do the same with the chicken in a separate pan.  I turn the chicken off but leave it in the pan.  Remove the tofu from its pan and place on paper towels to absorb a little of the excess oil.

Using the tofu pan 3 Tablespoons vegetable oil in pan on medium high heat.  Sauté the broccoli for several minutes add ¼ cup water to make a little steam.  Cook until your desired tenderness, and then remove from heat.  Add more oil to pan if needed then add in green onions, red pepper, ginger and garlic, cook for about 2 to 3 minutes being careful not to burn garlic.  Add vegetable stock, soy sauce, red pepper flakes, hot sauce, and vinegar.  Mix 3 Tablespoons water with 2 Tablespoon cornstarch (make sure there’s no lumps) and pour into mixture stirring well.  Make sure this comes to a light boil so that it thickens properly!  If using chicken add ½ of the vegetable and sauce to the chicken pan and then add fried tofu and stir well so that it’s well blended.  Serve over rice.

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