Name: General Tao Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup chicken broth or 1/4 cup vegetable broth; 1/4 cup brown sugar; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; 1 teaspoon cornstarch; 1 teaspoon sambal oelek; 454 g firm tofu, cubed and blotted dry; 2 tablespoons cornstarch; 1/4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch); 4 green onions, finely chopped; 1 teaspoon fresh ginger, finely chopped; 2 garlic cloves, finely chopped; salt and pepper; 1 broccoli, cut into florets steamed; steamed rice

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Recipe by Boomette

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A recipe from Ricardo that I made and liked a lot.

Ready In:: 40mins
Serves:
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ingredients

Sauce
¹⁄₄ cup chicken broth or 1/4 cup vegetable broth
¹⁄₄ cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
1 teaspoon sambal oelek
Stir-Fry
454 g firm tofu, cubed and blotted dry
2 tablespoons cornstarch
¹⁄₄ cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch)
4 green onions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
salt and pepper
Sides
1 broccoli, cut into florets steamed
steamed rice

directions

Sauce: In a bowl, combine all the ingredients. Set aside.
Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
In the 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 immediately over rice. Serve with broccoli.

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"A recipe from Ricardo that I made and liked a lot."

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photo by Boomette

5/11/2013

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review by Outta Here

4/24/2013

I have always been ambivalent about tofu, but this recipe made a convert. Tasted just like the chicken version I get at the local take-out. And really was easy to make. I might up the "heat" factor next time with more sambal oelek.

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photo by Outta Here

4/24/2013

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review by Sharon123

3/29/2013

This was so good with the steamed broccoli. I was out of cornstarch, so used flour to thicken the sauce. Thanks! Made for PRMR game.

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review by duonyte

3/16/2013

Quick dinner tonight. I used my preferred method to make the tofu cubes -- I sliced the block into three flat slices placed on a paper towel, covered with another one, then another plate and then some weights. Because things came up, this stood for about 3 hours. I then cubed the slabs and dredged them in cornstarch. The cubes turned into lovey brown nuggets - crispy on the outside and hardly there inside - an ephemeral creaminess. Mr Grumpy did not recognize it as tofu. I did end up using the full quantity of the sauce - do remember to stir it before throwing it in the pan - the cornstarch will settle as it stands. Also, I used just a fraction of the soy sauce, and the sauce was salty enough for us. Instead of broccoli, I used a frozen mix of Asian vegetables, on which I drizzled a touch of sesame oil. Quick to make once the tofu is pressed.

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