One of -what used to be- my most favorite Chinese Restaurant dishes, made vegan! I’m lucky enough to have a plant powered Asian cuisine restaurant close, but it is a once a month treat to get to eat there, so I like to make my own versions for the in between.
This isn’t the quickest recipe to make, since frying the tofu in small batches is a little time consuming. I do highly suggest using a wok to fry in, I only had to use about 1/2 cup of oil! Once you are done frying if you carefully pour the hot oil into a glass container you can then use the already oily wok to stir-fry the onion and bell pepper, then add in the prepared sauce, tofu, and green onions, toss to coat, heat thoroughly. Then serve on top your choice of rice.
This General Tso’s Tofu is;
I hope you LOVE this recipe!
1 (14oz) block Organic Extra Firm Tofu, drained
1 Green Bell Pepper, chopped into large bite size pieces
1/2 White Onion, chopped into large bite size pieces
1/2 Cup Green Onions, chopped
Vegetable or Peanut oil for frying
1 Cup Cornstarch
1 Teaspoon Baking Powder
1/4 Cup Liquid Aminos
1 Vegan Egg (mix according to package directions)
1/4 Cup Cornstarch
2 Cloves Garlic, minced
1/2 Cup Pure Cane Sugar
1/4 Cup Sherry
1/4 Cup Liquid Aminos
2 Cups Vegetable Broth
1/4 Cup Water
6 Small Dried Red Chilies, remove seeds and stems
Use a tofu press to squeeze out any excess liquid or use a clean kitchen towel or paper towels squeeze excess liquid out from tofu. Cut tofu in half width wise, cut the halves in half length wise, cut pieces in half once again length wise. You should now have eight equal sized tofu strips, cut the strips into four equal pieces length wise to make cubes. Set aside.
Heat 1 inch oil in a large wok or skillet over medium-high heat (I only had to use 1/2 cup oil when using a wok).
In a medium sized mixing bowl, whisk all cornstarch slurry ingredients together. Toss tofu in slurry to coat, lift and hold tofu over bowl to let excess slurry drain off (cornstarch slurry constancy is basically like quicksand, careful not to break apart tofu when lifting out of slurry batter).
Once oil is heated fry battered tofu in small batches for 2-3 minutes each side or until browned and crispy. Transfer fried tofu to a metal cooling rack over a cooking sheet to drain excess oil and cool.
Prepare the sauce by whisking all sauce ingredients together in a sauce pan over medium heat. Simmer until thickened, whisking occasionally.
Carefully drain oil out of wok, or skillet, into a glass container to cool. Place wok over medium heat, then add bell peppers and white onions to wok. Cook veggies 3-5 minutes or until slightly softened up, stirring/ tossing occasionally.
Add sauce, green onions, and fried tofu to wok with veggies, toss to coat in sauce. Cook 1-2 minutes or until warmed thoroughly. Remove from heat.
Serve with steamed rice, brown rice, or Vegetable Fried Rice.