General Tso's Tofu
This is probably the most complex recipe that I make and I only make it once every couple of years. It's not low fat or low carb but I'm sure it's a lot better for you than any General Tso's Tofu/Chicken you would get at a Chinese food restaurant. You control how much oil and corn starch you want to use. If you don't mind the tofu being less crispy you can cut back on the corn starch. I like this dish with wild or brown rice.
To make the Tofu
1 package of Lite Firm Tofu (any kind of firm tofu will do)
1 egg replacer (Ener-G (preferred) or flax powder)
Canola Oil for pan frying (any kind of oil that doesn't have a strong flavor will do)
3/4 cup corn starch
- Drain the tofu. To make tofu "meatier" you can drain the package of tofu and leave it in your refrigerator uncovered overnight.
- Mix the egg replacer powder with approximately 1/4 cup of water in a medium bowl.
- Cut the tofu into chunks and toss it in the egg replacer mix.
- Coat the tofu (covered in the egg replacer mix) with the corn starch.
- Heat up some oil in a pan and fry the tofu until it is golden brown.
- Set aside…
To make the Sauce
3 tbsp Canola Oil (again, any kind of oil that doesn't have a strong flavor will do)
3 cups of chopped onions
1-2 cloves of garlic, chopped
1 tsp powdered ginger
½ vegetable bullion cube
3 tbsp soy sauce
3 tbsp brown sugar
1 tbsp white/apple cider/rice vinegar
1 tbsp corn starch
Optional: add in some peppers if you like it a little spicier
- Heat oil in a large pan and add onions, garlic, and ginger.
- Saute for a few minutes and then add in soy sauce, bullion cube, brown sugar, and vinegar.
- In a small bowl thoroughly mix the corn starch with a tablespoon of water then add to the pan.
- Keep stirring the sauce mixture until you get a thicker consistency.
- Add the tofu that you fried up earlier to the sauce and mix thoroughly.
Serve it up and Enjoy!