Tofu Tso's for Average Joes

"I can't stand tofu, but this stuff rocks. It actually tastes good, and my tofu-hating husband said it wasn't bad--which is great in my book. This tastes better to me than the chicken version. So, don't freak out about the deep'll live. It doesn't taste like flab, like tofu often does. Go on, give it a try!"
photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by Daren S. photo by Daren S.
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by BigFatMomma photo by BigFatMomma
Ready In:




  • Open box of tofu carefully, and put tofu on cutting board.
  • Slice lengthwise into 4 equal portions, and lay flat on a double-thickness of towel(or, I like unused clean cloth diapers--they absorb really well, without lint), place another double-thickness on top, and place a baking sheet on top of all, and weigh down with something heavy, like a book, or baby, or something.
  • Let it sit, and if you want to change the towels, even better. Give it about 20 minutes.
  • Cut the pieces into 3/4 inch cubes, about the size of dice.
  • Beat the eggs and water together.
  • Place cornstarch and bullion powder in another bowl, and stir together.
  • Heat about 2-3 inches of oil to about 350 degrees.
  • Dip pieces of tofu into the egg, then dust heavily with the cornstarch, and carefully place 5-6 pieces in the oil at a time--you don't want to change the temp of the oil too drastically by putting in too many, and you don't want them to stick together by crowding them.
  • Fry until brown and crispy, about 2 minutes, depending.
  • Drain in a colander.
  • Repeat process until done.
  • This can be done a couple of hours in advance, but don't seal the container while hot, because they'll get soggy.
  • I just cover with a paper towel.
  • Now, for the sauce, mix the rice wine, sugar, soy sauce, cornstarch (2tsp)--I usually shake them together in a jar) Feel free to double sauce to taste--it works fine.
  • Add a tbsp oil to a skillet, heat, and stir fry the garlic until aromatic, but not burned.
  • Toss tofu in the oil, stir around to heat and crisp a little more, then add the sauce mixture into the pan, and stir to coat tofu, and let thicken--about 1 minute.
  • Serve hot, over rice, preferably.

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  1. Daren S.
    Wow! this was a hit! Doubled the recipe and accompanied it with 1 cup of rice. I did not have a chicken bouillon... but used a vegetable bouillon instead and still was amazing.
    • Review photo by Daren S.
    The recipe sounds delicious, what can I use in place fo the rice wine vinegar & rice wine - so far impossible to find here.
    Very tasty, I used chicken instead of tofu and soy sauce instead of rice wine vinegar. Next time may try with rice wine vinegar.
  4. mom_of_4
    I have made this several times now and they are great!! My kids even liked them. I didn't have any rice wine, so I doubled the rice wine vinegar and it worked out great. I will have to try it with just the rice wine. I also doubled the sauce.


<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>
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