What I love about this General Tso’s tofu recipe is that it’s not deep fried, and I know exactly what I’m putting into my body. Arrange the tofu evenly on the prepared pan, and bake for 25 minutes, or until golden and crispy. This recipe is a part of the stir-fry sauce series, which shares tips and tricks on how to create a fresh and delicious dinner without any fuss. Your email address will not be published. This General Tso’s tofu is deliciously battered and fried until crispy and then drenched in the most amazing sauce. The tofu soaks up the flavor like a sponge and makes it exceptionally flavorful. It’s a perfect balance of sweet, salty, savory, and spicy. I love garnishing each serving with toasted sesame seeds, but it’s just for presentation. Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection. Gently flip the bag a few times to coat tofu with the liquid. I am happy to see you in this comment area, as you have read through my recipe. Thank you for this new technique of baking tofu, its the only I way I make it now. Very delicious. Drain all the liquid. Required fields are marked *. Bring it to a boil to dissolve the sugar. The marinade consists primarily of light soy sauce and some other condiments. Marinate for 10 to 15 minutes. Want to try more Chinese recipes, here are some of the other favorites that I often make for weekend brunch – Chinese Hot and Sour Soup, Indo Chinese Schezwan Egg Fried Rice, … Marinated tofu-paneer(indian cottage cheese) on a bed of wilted spinach and baked beans, Pumpkin honey tofu, home gym equipment purchase, jobs: dream jobs & money. (Tofu should absorb all liquid.). You can also subscribe without commenting. Required fields are marked *. It looked good & was easy to navigate. I really appreciate it. Once the sauce is boiling, add the pan-fried tofu. Add garlic, green onions, and dried red chilies (if you’re using them). It is a pan-fry tofu dish coated with the same sauce for General Tso’s chicken. I take a less labor-intensive approach while maintaining the taste and look of the dish. I feel empowered knowing I can make that at home now. If the pan gets too hot, turn to medium or medium low heat. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. No worries about leftovers keeping for a few days — I wish! She also adds the sauce directly to the hot pan, but I found this caused the sauce to over-reduce and gel if I wasn’t very careful. I also add a small amount of Chinese five-spice powder. I rarely see the variety in the Asian market, besides normal tofu. You can find it in the international aisle of many chain grocery stores, and it can also be purchased online at places like Amazon. In this post, I want to share the method of how to use tofu to replace meat in Chinese stir fried dishes. Still really tasty! It’s such a great option when you just don’t feel like committing to extensive prep work like chopping a million veggies. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides. I let it bake a bit longer than 25 minutes, but it was golden brown and almost as crisp as deep fried. // Transfer everything onto the plate with the cooked broccolini. The tofu has to be dry enough since we will proceed to pan-fry it in the following step. I even include a method to roast crispy frozen cauliflower, which gets dinner ready in no time! In the end, the tofu was still sure, as if I didn’t fry it at all. This General Tso’s Sticky Tofu recipe is a vegan and healthier take on the popular sweet & spicy Chinese takeout chicken dish. This post may contain affiliate links. Hi I'm Maggie Zhu! It tastes so great even served by itself, with a sprinkle of salt and pepper. These tofu products are pre-seasoned, which adds tons of flavor to a vegetarian dish. The popular dish gets a vegan makeover with the best crispy baked tofu chunks and an amazing flavorful sauce. Never ever have been disappointed when using a recipe of yours- and I’ve used a LOT!! Serve with rice, a sprinkle of sesame seeds, chopped green onions and perhaps a side of steamed broccoli. My broccoli tasted exactly like the local takeout restaurant. rice vinegar 1 tsp. All Rights Reserved. I’m glad to hear you cooked the dish and enjoyed it! For gluten-free alternative, also avoid Chinkiang vinegar and Shaoxing wine, and use one of the substitution instead. We thought this was a great set of ingredients to try it with because the coated what apppears to be a relatively bland base with flavour. Have a great week ahead . Julia, Hi Julia, I’m glad to hear you tried this dish and liked it! mirin (rice wine) 1 tsp. Wheat is one of the ingredients for making soy sauce, so most soy sauce contains gluten. Enjoy! I did not have rice vinegar or hoisin sauce, so I used white distilled vinegar and liquid aminos. I followed your recipe to the letter, no tweaking, no deviations, and I’ve found it’s the sort of rare recipe that couldn’t do with a bit of deviation but this one was perfect. Hi, this is KP Kwan. No disrespect intended. Please read my full post for additional recipe notes, tips, and serving suggestions! This General Tso’s tofu recipe is the response to the request of my readers who want more vegetarian dishes. Sauté chopped scallions, ginger, and garlic. This General Tso’s tofu recipe is a fantastic vegetarian dinner. The ingredients will vary by region. Start by pressing your tofu well (I recently got this tofu press, and love it!). It’s good, the sauce is good, but I had trouble frying the tofu. It’s savory and sweet with the perfect amount of spice and all things nice.

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