Best made with:
General Tso Tofu
- Extra Firm Tofu
- Ethnic Cuisine
- Dinner
- Vegetarian
A mouth-watering recipe with a vegetarian twist.
Ingredients
| ⅔ pkg | Sunrise Extra Firm Tofu , cut into cubes |
| 3 tbsp | Cornstarch |
| 2-3 tbsp | Sunflower Oil |
| 5-6 | Scallions , for garnish |
| 1 tbsp | Sesame Oil |
| 2 tbsp | Fresh Ginger , grated |
| 1 | Fresh Garlic , finley chopped |
| ½ cup | Brown Sugar |
| 3 tbsp | Hoisin Sauce |
| 3 tbsp | Rice Wine Vinegar |
| 3 tbsp | Ketchup |
| 2 tbsp | Dark Soy Sauce |
| ½ cup | Water |
| Chilli Flakes , to taste |
Directions
- Mix together in a separate bowl the brown sugar, Hoisin sauce, rice wine vinegar, organic ketchup, dark soy sauce, water and Bird’s Eye chili (or chili flakes). This will be the sauce.
- Sauté ginger and garlic with sesame oil for 2 minutes in a medium sauce pan.
- Add sauce to pan. Bring to a boil and simmer for 3-4 minutes. Then set aside.
- Place tofu cubes in a zip lock bag and toss with cornstarch to coat.
- Heat oil in a fry pan on medium high heat, then add tofu cubes, discarding excess cornstarch left behind in the bag. Cook the cubes on all sides until golden and crisp, (approximately 1-2 minutes per side).
- Remove crispy tofu from the pan and divide evenly over rice. Pour sauce generously over tofu, sprinkle with sliced scallions and serve. * If using Bird’s Eye chili in this sauce, remove before serving.