Recipe by Julesong
I got this recipe from Laura (aka “amorsalado” on LJ), and it’s a great recipe she once cooked that her non-vegetarian husband told her she could make for him anytime. It convinced him of the tastiness of vegetarian food. :) She said, “This General Tso's recipe was what sold him, and it's so easy, too!”
Top Review by jmerwamer
I don't find that the sauce, which is 1.5C of water based liquids to reduce so quickly. I end up with everything that was once crispy getting soggy and having to boil down for ages. Can use tofu as a substitute for seitan.
- 1 lb seitan, in strips
- 1⁄2 cup soy sauce
- 1⁄2 cup distilled white vinegar
- 1⁄2 cup water
- 2 tablespoons sugar
- 1 garlic cloves, minced or 1 teaspoon minced garlic, to taste
- 1 teaspoon peeled and minced gingerroot
- 1 teaspoon cornstarch
- 1 large eggs or 1⁄4 cup egg white, beaten lightly
- 2 tablespoons vegetable oil
- 4 dried hot red chiles, seeded (and veins taken out, if you want extra heat removed)
- cooked rice, for serving
Directions See How It's Made
- In a bowl combine the soy sauce, vinegar, 1/2 cup water, sugar, garlic, and ginger root.
- In another bowl, combine the egg and cornstarch and dip the seitan pieces.
- Heat the oil in a wok or deep, heavy skillet until very hot, add the seitan and fry it for 4 to 6 minutes, or until it is crisp-ish. (This was so much better after I finally broke down and bought a wok. It really does make a huge difference!).
- Add the soy sauce mixture and the chile peppers and cook the mixture over moderately high heat for 2 minutes, or until heated through. (I usually bring the sauce to a boil after I've poured it on, and then reduce the heat to simmer until it's as thick as I want it. It takes about five minutes, because I like the sauce pretty thick.).
- Serve with cooked rice and enjoy!
- Laura says: “This is more than enough for the three of us with left overs the next day, and it's really yummy. I'm actually not much of a chef, so I tend to keep it simple and quick.”.