🍛 How to Make General Tso's Tofu

🧆 Ingredients

• 400g firm tofu (cubed)
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 2 tablespoons tomato paste
• 1 tablespoon chili sauce
• 1/2 cup water
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare and Clean the Tofu: Drain the tofu and gently press it between paper towels or a clean kitchen towel to remove excess moisture. This step is crucial for achieving a crispy texture. Cut the tofu into even 1-inch cubes for uniform cooking. Pat each cube dry again before tossing with cornstarch to ensure the coating sticks well.

2. Pan-Fry the Tofu: Heat 2 tablespoons of vegetable oil in a nonstick or cast iron skillet over medium-high heat. Once the oil shimmers, add the tofu cubes in a single layer. Fry undisturbed for 2-3 minutes per side until all sides are golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary. Remove the tofu and set aside on a plate lined with paper towels to drain excess oil.

3. Prepare the Sauce: In a small bowl, thoroughly mix soy sauce, rice vinegar, sugar, tomato paste, chili sauce, and water. Stir until the sugar dissolves and the sauce is smooth. Taste and adjust the balance of sweet, sour, and spicy to your preference.

4. Stir-Fry Aromatics: In the same pan, add a bit more oil if needed. Add minced garlic, ginger, and the white parts of the green onions. Stir-fry over medium heat for about 30 seconds until fragrant, being careful not to burn the garlic.

5. Combine Sauce and Tofu: Pour the prepared sauce into the pan with the aromatics. Bring to a gentle simmer, stirring constantly. Once the sauce thickens slightly, return the fried tofu to the pan. Gently toss to coat each piece evenly. Cook for another 2-3 minutes, allowing the tofu to absorb the flavors. The tofu is ready when the sauce clings to each cube and everything is heated through.

6. Check Doneness: The tofu should be crispy on the outside and hot all the way through. The sauce should be glossy and thick enough to coat the tofu without pooling excessively in the pan.

7. Serve: Transfer the tofu to a serving plate. Garnish with sesame seeds and the green parts of the green onions. Serve immediately with steamed rice or noodles for best texture.

8. Cleanup Tips: Let the pan cool before cleaning. Soak if needed to remove any stuck sauce.

Key Points:

• Always use firm tofu for best results; silken tofu will break apart.
• Removing as much moisture as possible from the tofu is essential for crispiness.
• Adjust the sauce to your taste—add more chili sauce for heat, or more sugar for sweetness.
• For extra flavor, marinate the tofu cubes in a little soy sauce before coating with cornstarch.
• Serve immediately after cooking to maintain crispiness.

💡 Tips

• Use firm tofu for best texture.
• Adjust sauce ingredients to taste.
• Pan-frying ensures crispiness.
• Serve with steamed rice or noodles.