Tofu General Tsos Recipes

Steps:

• Cut the tofu into 2-centimetre (3/4-inch) cubes and dry well on paper towels. Put half the cornstarch into a food bag, add the tofu cubes and toss to coat, then add the remaining cornstarch and toss again. Set aside for 5 minutes to become slightly tacky.
• Mix the rice vinegar, soy sauce, hoisin sauce and brown sugar together in a bowl and set aside.
• Heat the sunflower oil in a wok or frying pan over a high heat and cook the tofu for 1 to 2 minutes on each side until golden brown. Remove from the pan and set aside to drain on paper towels. Drain any excess oil from the wok.
• Allow the wok to cool a little, then add the sesame oil, ginger, garlic and chile and gently fry for about 1 minute before adding the blended sauce ingredients with 150 milliliters (2/3 cup) water. Bubble until you have a thick, glossy sauce.
• Return the tofu to the pan and toss to coat all over. Serve with steamed basmati or brown rice and broccoli.

Steps:

• Whisk broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes together in a small bowl. Set sauce aside.
• Place remaining cornstarch in a resealable, zip-top plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
• Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn the pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels.
• Pour out any remaining oil. Add the white parts of the green onions and cook until fragrant, about 1 minute. Pour in the sauce. Allow to heat and thicken, about 2 minutes. Return the tofu to the wok and toss to coat. Discard ginger. Garnish with green onion tops, peanuts, and sesame seeds.

Steps:

• Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
• Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
• Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
• Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
• Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

Steps:

• For the General Tso sauce: In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil. Add chilis, salt, sugar, and xantham gum, if using. Process until smooth. Transfer to a small bowl, and set aside.
• For the pickles: In a clean blender combine garlic, ginger, shallot, sesame oil, sugar, salt and chili. Blend until slightly smooth, but still mostly chunky. Transfer to a medium bowl, and add the vinegar, scallion and cucumbers. Mix, and set aside.
• For the edamame puree: In a clean blender puree edamame and just enough water to make a smooth paste. Transfer to a small bowl, and set aside.
• For the tofu: In a deep fryer, preheat vegetable oil to 350 degrees. Meanwhile, in a small bowl, mix together salt, sugar, paprika, garlic powder and onion powder. Place the tofu on a plate, and sprinkle both sides of the tofu with about a tablespoon or more of the salt mixture, saving the rest for later use.
• In a medium bowl, whisk together the egg whites and cornstarch until blended and smooth. Place panko in a shallow bowl. Dip the seasoned tofu slices into the egg white batter, gently shake off excess batter, and dip in panko, covering the tofu thoroughly. Deep-fry in the oil until deep golden brown, about 4 minutes. Remove and drain.
• For assembly: Cut the subway rolls open lengthwise. Spread one side of each with edamame purée, and the other side with mayonnaise. Quickly dip both sides of the fried tofu in the General Tso sauce, and place two slices of tofu, end to end, on one side of each subway roll. Top the tofu with drained pickled cucumbers, garnish with a sprinkle of sesame seeds, and finish by topping with the other side of the roll. Cut in half, and serve immediately.