I shouldn’t even begin to title this post. Even at work, they couldn’t decide what I should call this dish—when I took to calling it ‘General Tso’s Chicken,’ in accordance with the recently established norm of referring to dishes by their proper name, the argument was raised that it’s technically tofu and not chicken. I give up.
You know what it definitely is, though? Delicious.
I like this even better than Sweet and Sour Tofu (which I know that I posted last week, but it appears that I’m going through a similarly obsessive crispy tofu phase as Lolo at VeganYumYum did when she discovered it).
This dish goes by many names: General’s Chicken, General Chicken, General Tso/Tao/Tsao/Gao/Gau’s Chicken, etc. Silly Anglophones, still working out transliteration. Again, this is one of those probably-not-authentic-East-meets-West-takes-off-in-takeout dishes. That means that it’s incredible, and super terrible for you! Yum.
Grab yourself some broccoli, scallions, and some itsy-bitsy red pepper flakes and sesame seeds for garnish. In about half an hour, I promise that you’ll have a scrumptious, better-than-takeout meal on the table. It involves a lot of good timing, but bear with me!
It also becomes ‘practically healthy’ if you keep adding steamed broccoli, according to Ryan!
…Seriously, though, when Ryan and I made this the other night, we had already eaten the entire mix before we realised that we were supposed to save half for lunch. So worth it, though, although I’ve no idea how I managed to eat so much.
Garnishes: scallions; sesame seeds; red pepper flakes; and a few small dried red chili peppers, if you can find them
Goes well with: X-Files! (okay, everything goes well with X-Files), maybe some fried wontons, but this is super filling on its own
General Tso's Tofu
By February 1, 2011Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
Whoever this General was, he was a little brilliant. And well fed.
- 1 block extra-firm tofu Drained, rinsed, and pressed
- 1 egg-replacer egg (I used Ener-G)
- salt and pepper
- 2+ T cornstarch
- 1/4 c oil Peanut and sesame work well
- 3 T low-sodium tamari or soy sauce
- 4 T seasoned rice vinegar
- 1 T mirin
- 2 T hoisin sauce
- 1 T vegan sugar
- 1 T ginger Minced (Substitute 1 t powdered ginger)
- 1 clove garlic Minced
- 2 T water Substitute sherry
- pinch dried red chilli flakes
- 1 T cornstarch Mixed with 1 T warm water
- 1 c brown rice Cooked with 2 1/4 c water
- 2 crowns broccoli
- 4 scallions Sliced, for garnish
- dried red chilli flakes For garnish
- sesame seeds For garnish, use both black and white to be fancy
- Slice the tofu into small squares or triangles, then toss with egg replacer egg, salt, and peppers. Dust the cubes with cornstarch and toss.
- In a wok, heat oil for frying.
- If cooking rice, then start making it somewhere in here.
- When the oil is hot, add tofu, trying not to crowd the pan. Fry, turning, until pieces are crispy and browned on all sides.
- Meanwhile, in a small saucepan over low heat, mix tamari through chili flakes.
- Once bubbling, add the cornstarch mixture and remove from heat.
- Turn the heat on the broccoli (that's four burners we're using now! huzzah!) and steam until bright green and al dente.
- When the tofu is done, drain on a paper towel (and repeat frying for remaining tofu if necessary). When all pieces are fried, put the tofu back into the wok over medium heat.
- Add the sauce mixture and toss as it thickens.
- Plate over rice, topped with broccoli and garnished with scallions, red chili flakes, and sesame seeds.