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.
- 300 grams silken tofu
- 3 tablespoons tapioca starch or corn starch
- 3/4 cup cooking oil for frying
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoons Chinese rice wine
- 1 tablespoon rice vinegar
- 1 pinch chili flakes
- 1/2 tablespoon sugar
- 1 small handful cilantro snipped or torn
- 2 generous pinches 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.