One of the most widely known Chinese dishes outside of Asia is General Tso’s chicken — floured bite-size chicken pieces fried until crisp then tossed in sweet-salty sauce. This is the no-meat version using silken tofu. Instead of the usual onion leaves, the saucy tofu cubes were garnished with snipped cilantro and toasted sesame seeds. Delicious as a snack or as a complete meal.
Inspired by a recipe from The Life and Loves of Grumpy’s Honeybunch.
Recipe: Tofu: General Tso’s style
- 1 cake of silken tofu, about 300 g.
- 3 tbsps. of corn or tapioca starch
- about 3/4 c. of cooking oil for frying
- 2 tbsps. of light soy sauce
- 2 tbsps. of hoisin sauce
- 1 tbsp. of Chinese rice wine
- 1 tbsp. of rice vinegar
- a pinch of chili flakes
- 1/2 tbsp. of sugar
- a small handful of cilantro, snipped or torn
- 2 generous pinches of toasted sesame seeds
- Cut the tofu into two-inch cubes.
- Place the tofu cubes in a bowl. Add the starch. Toss around lightly (and carefully!) to coat each piece of tofu evenly with starch.
- Heat the cooking oil. Fry the tofu cubes until lightly browned and a light, crisp crust forms. Scoop out and drain on paper towels.
- Pour off the cooking oil.
- Reheat the pan and pour in the rice wine, rice vinegar, soy sauce and hoisin sauce.
- Stir in the chili flakes and sugar. Stir and heat until simmering. Turn off the heat.
- Add the tofu cubes to the sauce. Toss to each each cube with sauce.
- Transfer the tofu and sauce to a shallow bowl. Sprinkle with cilantro and sesame seeds.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2 to 4, depending on whether the dish is served as an appetizer or a main course