Name: General Tao Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) chicken or vegetable broth; 1/4 cup (55 g) brown sugar; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) rice vinegar; 2 tbsp (30 ml) ketchup; 1 tsp cornstarch; 1 tsp (5 ml) sambal oelek; 1 lb (450 g) firm tofu, cubed and patted dry; 2 tbsp cornstarch; 1/4 cup (60 ml) canola oil; 4 green onions, finely chopped; 1 tsp finely chopped fresh ginger; 2 garlic cloves, finely chopped

Ingredients

Sauce

1/4 cup (60 ml) chicken or vegetable broth
1/4 cup (55 g) brown sugar
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) ketchup
1 tsp cornstarch
1 tsp (5 ml) sambal oelek

Stir-Fry

1 lb (450 g) firm tofu, cubed and patted dry
2 tbsp cornstarch
1/4 cup (60 ml) canola oil
4 green onions, finely chopped
1 tsp finely chopped fresh ginger
2 garlic cloves, finely chopped

Preparation

Sauce

In a bowl, combine all the ingredients. Set aside.

Stir-Fry

In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.
In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Using a slotted spoon, remove the tofu from the wok and drain on paper towels.
In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve with rice and broccoli.

Note from Ricardo

For firm tofu, we use the Soyarie brand.

General Tao Tofu

Categories

Ingredients

Sauce

Stir-Fry

Preparation

Sauce

Stir-Fry

Note from Ricardo

Personal Note