How to: Make your Own – General Tso’s Tofu

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Yo. Meat lovers.

If ever there were ever a reason to start eating tofu, here it is.

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A perfect storm of intense flavour, perfect texture and…damn it, it’s just glorious. Trust me.

The inspiration behind this one is Dana over at The Minimalist Baker. Both Dara and I have been infatuated with this recipe since discovering it.  We’ve even inspired a few friends to try it, with resounding success!

My version is super close to the original, with a few less steps. Delicious: simplified *fist bump*

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When using extra firm tofu, to get the ‘meatiest’ texture possible, you want to remove as much moisture as possible. This is what wrapping in towels and weighting it will do.  However, if you need dinner on the table 10 minutes sooner, you can skip this step. Just pat the tofu dry before marinating.

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Ginger is one of my fave flaves. I’ve probably mentioned this a zillion times, but it’s totally worth mentioning again.  Freeze your ginger and grate it with a microplane. I don’t even peel it (👈🏻badass).  It’s such a quick and efficient way to use fresh ginger and there’s no waste, because you can just baggie-it and pop it back in the freezer for next time.

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I quickly realized this recipe requires a double batch at our house (pictured above). I’m guessing you’re gonna want to go that route once you try it, too. Maybe even triple-sies.

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Let’s talk about the cornstarch step.  I’ve tried the recipe with and without this.  Again, not totally necessary from a flavour perspective, but you’ll get some some nice crispy bits if you follow this step.

I found using a non-stick frying pan or a wok worked best to stir-fry the tofu.  When I tried using a non-non-stick (does that make sense?), it was kind of a sticky burny mess, even with lots of oil.

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I’ve left stir-frying the garlic and ginger right until the end.  When cooking at a high heat, these delicate flavours will burn quick and taste like hell when they do.  So no burning stuff, k?

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Once you add the marinade, it will begin to get thick and a little sticky and it will smell completely irresistible. Add the tofu, sprinkle on some seeds and eat the heck out of it. FAST. Before anyone else can.

Erin

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General Tso Tofu

Serves 3-4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Website Adapated from The Minimalist Baker's General Tso's Tofu

Ingredients

  • 1 package extra firm tofu
  • 3 tablespoons corn starch (divided)
  • 3 tablespoons canola oil (divided)
  • 1 bunch green onions (roughly chopped)
  • 1 tablespoon grated ginger
  • 2 cloves garlic (minced)
  • 2 teaspoons sesame seeds

Marinade & Sauce

  • 1/4 cup soy sauce
  • 1/4 cup liquid honey
  • 2 tablespoons water
  • 1.5 tablespoons seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic chili sauce (or more to taste)

Directions

1. Wrap tofu in a few layers of paper towel or a clean, dry dishcloth. Place wrapped tofu under a heavy pot or under a plate weighted with some canned goods. Allow to sit for 10 minutes.
Cut tofu into approximately 1" cubes.
2. To a large shallow dish, add ingredients for marinade and whisk to combine. Add cubed tofu and toss until all sides are coated. Marinate for at least 15 minutes, stirring halfway through. Transfer tofu, piece by piece to a large freezer bag. Reserve marinade and whisk in 1 Tbsp corn starch.
3. Add remaining 2 Tbsp of cornstarch to freezer bag, seal bag and toss to combine. Tofu should have a gummy coating.
4. In a large non-stick sauté pan or wok over medium-high heat, heat 2 Tbsp of the canola oil. Carefully add tofu and stir-fry for about 4 minutes, stirring and flipping tofu pieces to evenly brown on all sides. Remove tofu and set aside.
5. Add remaining canola oil and heat over medium-high. Add green onions, stir-fry for one minute. Add garlic and ginger and stir-fry for another 30 seconds.
6. Add reserved marinade, reduce heat to medium and simmer until sauce thickens, about 2 minutes. Add tofu pieces and stir to combine and evenly coat tofu. Sprinkle with sesame seeds.
Serve immediately to enjoy the crispy tofu bits.

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