One of my husband’s favorite take out meals is General Tso’s. It’s not often that you find a meatless version of General Tso’s at a chinese take out spot, so I decided to create our own version of this old time favorite. It has taken me several attempts to get the sauce recipe just right, but alas-it is finally here. BE WARNED-my husband likes it spicy!
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14oz Extra Firm Tofu
1/4 cup corn starch
1 cup peanut oil
3 Tbsp Sesame oil
2 Garlic cloves, minced
1/2 Tbsp fresh ginger, minced
1 Tbsp Rice vinegar
3 Tbsp Maple Syrup
2 Tbsp Chili garlic paste
3 Tbsp shoyu or soy sauce
1 Tbsp Peanut butter
3 Tbsp Corn starch
1/4 tsp Cayenne pepper
1 Tbsp Sesame seeds, plus more for garnish
1-Drain Tofu and wrap in a kitchen towel, place under a heavy object(I use my cast iron skillet) and allow to drain for 10 minutes.
2-While tofu is draining, mix all sauce ingredients in a bowl and set aside.
3-Place a large skillet over medium heat and add 1 cup peanut oil.
4-Once tofu is drained, cut into bite sized pieces and place in a medium-sized mixing bowl. Sprinkle 1/4 cup corn starch onto tofu and toss to coat evenly.
5-Once peanut oil is hot, add tofu to the pan and cook for approximately 6-8 minutes, making sure to flip tofu to ensure even cooking. Remove from pan once all sides are light brown and crispy. Place cooked tofu onto a drying rack or paper bag and allow to cool slightly.
6-Remove any excess peanut oil from pan, and return pan to medium-high heat. Add in the tofu, and about half of the sauce mixture. Stir to coat tofu evenly with sauce and allow to thicken. Should be very quick to thicken, less than 2 minutes. Add more sauce if not all tofu is coated thickly. Once sauce becomes sticky, remove from heat.
7-Serve with rice and brocolli. We love to serve with rice and Spicy Kimchi. The added acid in the Kimchi really goes well with the sweet, sticky tofu.