General Tao Tofu


20 ounces firm tofu (2 blocks) chopped into 1 inch squares
1/2 cup flour
1/2 cup cornstarch
3 garlic gloves finely chopped
2 tablespoons fresh ginger finely chopped
2 teaspoons sesame oil
3 tablespoons water
1 teaspoon sambal oelek (Chinese chili sauce)
1/2 teaspoon paprika
2 teaspoons cornstarch
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons water
1/2 cup sugar
1 thinly sliced green onion for garnish


Blend the cornstarch and flour in a bowl
Dredge the tofu pieces in the mixture and transfer to a plate.
In a bowl slightly beat 2 eggs.
Dip the floured tofu pieces in the beaten eggs
Dredge each piece a second time in the cornstarch/ flour mixture
Fry the tofu pieces in hot oil until golden.
Transfer the cooked tofu onto paper towels to absorb any excess oil. Set aside while preparing the General Tao sauce
In a bowl, whisk the cornstarch, soy sauce, sesame oil, rice vinegar, 3 tablespoons water, fresh ginger, garlic, sambal oelek and paprika. Set aside.
In a large skillet bring 3 tablespoons of water and 1/2 cup of sugar to a boil. Do not stir while it is cooking.
Cook until the sugar water mixture turns golden
Pour the prepared sauce into the skillet.
Stir and simmer until a syrupy consistency.
Toss in the tofu making sure that the pieces are covered with the sauce
Serve with basmati rice and garnish with sliced green onions.


My tofu recipe marathon continues as I try to use up the extra tofu sitting in my fridge. The only question....... what to make in order to elevate our tasteless rubbery friend to new heights and knock your socks off? In fact, I literally did that to my poor husband who found the recipe a bit too spicy for his liking but still delicious. In the mood for something Asian flavoured, I decided to adapt Ricardo's (Food Network Canada celebrity chef) recipe for General Tao chicken wings for my purpose. It is a dish that I made in the past, using less than the recommended sambal oelek to accommodate more delicate palates. What had sold me on his recipe was the fact that the chicken wings were baked and not fried. However in altering the main ingredient used, I decided to throw caution to the wind by frying the tofu in a cornstarch/flour mixture. In spite of my husband's complaints regarding the spiciness of the dish, I think the recipe turned out amazingly delicious with just the right amount of heat. Just ask my favourite neighbours who got a plate of the General Tao tofu.


1 servings


Wednesday, January 12, 2011 - 8:48am


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