General Tao Tofu
Back to Recipes & MoreIngredients
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (14 g) Redpath® Dark Brown Sugar, packed
- 2 tsp (10 ml) rice wine vinegar
- ½ tsp (1 g) garlic powder
- 1 package (350 g) extra firm tofu, drained and cut into 1-inch squares
- 1 large egg white
- ⅓ cup (42 g) cornstarch
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) sesame oil
- ⅓ cup (80 ml) vegetable stock or water
- 2 tsp (5 g) cornstarch
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) rice wine vinegar
- 2 tbsp (30 ml) hoisin sauce
- 2 tbsp (33 g) tomato paste
- 2 tsp (10 g) chili sauce (such as sriracha or sambal oelek)
- 1 tsp (2 g) ground pepper
- 1 tbsp (15 ml) sesame oil
- ½ cup (50g) sliced green onion, white part only (reserve the dark green tops for garnish)
- 1 tbsp (6 g) minced garlic
- 1 tbsp (10 g) minced ginger
- 1 tsp (2 g) chili flakes
- Sliced green onion
- Toasted sesame seeds
Instructions
Step 1
In a medium bowl whisk together the soy sauce, Redpath® Dark Brown Sugar, rice wine and garlic powder. Add the tofu and stir to coat. Let tofu marinade for 30 minutes.
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Step 2
In a separate bowl whisk together the egg white, cornstarch and water until no lumps of cornstarch remain. Add the marinated tofu to the egg white mixture and stir gently to coat.
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Step 3
Heat the sesame oil in a large nonstick skillet over medium-high heat.
Step 4
Remove the tofu pieces from the egg white mixture with a slotted spoon, allowing excess coating to drip off. Add the tofu to the hot oil, immediately stirring to separate the tofu into individual pieces. Cook, stirring, until tofu is golden brown and crispy on all sides, 6 to 7 minutes.
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Step 5
Place tofu on a paper towel lined plate; set aside while making the sauce.
Step 1
In a bowl whisk together the stock and cornstarch until no lumps remain. Add the Redpath® Dark Brown Sugar, packed, soy sauce, rice wine vinegar, hoisin sauce, tomato paste, chili sauce and pepper; whisk until smooth and set aside.
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Step 2
Return skillet to medium heat and add sesame oil. Add the green onion, garlic, ginger and chili flakes; sautée, stirring, until onion is softened, 2 to 3 minutes.
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Step 3
Add the stock mixture to the skillet and cook, stirring, until sauce comes to a boil and thickens, about 3 minutes.
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Step 4
Stir in the fried tofu to coat with the sauce and heat through, about 1 minute. Serve immediately garnished with sliced green onion and toasted sesame seeds.
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