I KNEW I WANTED TO HAVE A GOOD TASTY TOFU. I THEN LOOKED FOR DIFFERENT WAYS TO COOK TOFU, SO IN THIS RECIPE OF THE GENERAL TAO TOFU, I USED A METHOD CALLED “SHALLOW” FRYING, WHICH MEANS THAT THE WHOLE FOOD IS NOT SUBMERGED IN OIL. IT WAS EASY AND IT WORKED WELL.
THIS TOFU WAS SO GOOD, EVEN WITHOUT THE SAUCE. THIS IS BY FAR THE BEST REPLICA OF ANY CHINESE FOOD I HAVE MADE. YOU CAN CERTAINLY USE THIS SAUCE ON CHICKEN, VEGETABLES. YOU CAN ALSO CHANGE THE AMOUNT OF SPICES BY INCREASING OR REDUCING RED PEPPER FLAKES.
Serving size: 4 portions
- 2 eggs
- ⅓ cup all purpose flour
- ¼ cup cornstarch
- 1 tsp Baking powder
- 1 pinch of salt
- 454 g firm tofu, diced
- ¼ cup canola oil
- 2 green onions, finely chopped
- 2 tsp Sesame oil
- 1 tbsp. Fresh ginger, grated
- ½ cup water
- 2 tbsp. Rice vinegar
- 3 tbsp With brown sugar
- 2 tbsp cornstarch
- 2 tbsp Soya sauce reduced in sodium
- 2 tbsp Table ketchup
- 3 tbsp With sauce hoisin
- 1 teaspoon red pepper flake.
- Step 1: In a bowl, combine eggs, flour, cornstarch, baking powder and salt.
- Step 2: Coat the tofu pieces with the mixture.
- Step 3: In a large skillet, heat oil, add tofu and cook for 5 to 10 minutes so that all sides are golden brown.
- Step 4: Add water, rice vinegar and brown sugar.
- Step 5: Using a whisk, dissolve the brown sugar completely.
- Step 6: Dissolve the cornstarch in the soy sauce.
- Step 7: Add soy sauce mixture and hoisin sauces and ketchup.
- Step 8: Reduce heat and allow to thicken, stirring slightly.
- Step 9: Add green onions and red pepper flakes
- Step 10: Pour the sauce over the pieces of tofu