General Tao Tofu

General Tao Tofu created by Boomette

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

Ready In:
40mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Boomette
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@Boomette
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"A recipe from Ricardo that I made and liked a lot."
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  1. Boomette
    General Tao Tofu Created by Boomette
    Reply
  2. Outta Here
    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.
    Reply
  3. Outta Here
    General Tao Tofu Created by Outta Here
    Reply
  4. Sharon123
    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.
    Reply
  5. duonyte
    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.
    Reply
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