Sunday, February 22, 2009

Tofu Trial #2: General Tso's Tofu

I have decided my family is trying more tofu! As I mentioned in my first attempt at preparing tofu, we are trying to watch our meat intake as we are fighting my husband's nemesis, Cholesterol and his sidekick, Weight Gain. My husband has been very supportive, accommodating, and surprisingly gung-ho about this whole new thing. I still keep checking with him every week "Are you still on for trying a new tofu recipe?" Sure he says!

We are pretty early in this process, so here are the first two recipes in our Tofu Trials:
#1: Tofu Tacos
#2 General Tso's Tofu

This is my husband's favorite takeout Chinese order, and so I thought it was the perfect place to do a little switch-a-roo. Plus, it's fried, then dunked in sauce. Plastic just might taste good in this form. I repeat....might.

This is a combination of my existing General Tso's Chicken recipe, and the instructions on how to prep the tofu from Recipezaar's General Tso's Tofu. I served it with Brown Rice and steamed Broccoli.

The Verdict?
The General Tso's recipe, minus the tofu, is pretty close to takeout. The tofu on the other hand, didn't go over well. It was just a texture issue. Large chunks of tofu are not that great for the novice tofu eater. I have decided that in the next Tofu Trial, the tofu will be HIDDEN in something. Almost undetectable. But, we will keep trying!
General Tso's Tofu
Makes 8 servings
1 (16 ounce) container extra firm tofu
1/4 cup soy sauce
1 egg beaten
1 cup cornstarch
2 cups green onions sliced
8 small dried chilies seeds removed
Sauce
1/2 cup cornstarch
1/4 water
1 1/2 teaspoons garlic minced
1 1/2 teaspoons fresh ginger minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry or white wine
1 14 1/2-ounce can chicken broth
Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.
Take tofu out of liquid it came in and chop into 1 inch cubes, press these between two towels to take out the moisture and dry them. Here are my tofu "cubes":


Mix soy sauce, egg and cornstarch well and add tofu, tossing to coat. (I had to add a teaspoon or so of water to the mixture before adding the tofu) Deep fry 7 or 8 tofu pieces at a time in hot (350 degree) oil until tofu pieces are crispy. Drain on paper towels. Repeat until all tofu is fried.

Place a small amount of oil in wok or large skillet and heat to 400 degrees. Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. Add fried tofu to sauce in wok, and cook until all is hot and bubbly. Serve over rice.


Easy Cooking | Simple Cooking

1 comment:

  1. LOL - I have tried to pass tofu through on a meal before too. I just don't have anything wonderful to say about it. Edamame on the other hand is great and even my kids will eat it.

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