Friday, March 12, 2010

General Taos Tofu with Garlic

Chef Wendell: General Tao's Tofu
Updated: Thursday, 11 Mar 2010, 12:31 PM EST
Published : Thursday, 11 Mar 2010, 12:31 PM EST

Yields: 4 servings


1 box of firm tofu, drained
1 egg, scrambled
3/4 cup cornstarch
Vegetable oil for frying (cold processed)
3 chopped green onions
1 tbs. minced ginger
1 tbs. minced garlic
2/3 cup vegetable stock
2 tbs. soy sauce
4 tbs. stevia or maple syrup
Red pepper to taste, chopped into ½ inch pieces
1 tbs. sherry (optional)
1 tbs. white vinegar
Steamed broccoli as garnish

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary.
Mix the egg and 1 tsp. water. Dip tofu in egg/water mixture and coat completely. Toss very gently or sprinkle 3/4 cup cornstarch over tofu to coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic.
Add vegetable stock, soy sauce, sugar, red pepper and vinegar.
Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu at the end and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.

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