General Tso’s Tofu

Image © 2009 Liv Gluten-Free

Image © 2009 Liv Gluten-Free

General Tso’s Tofu
Serves 4

Chinese takeout can be tricky for those with gluten restrictions because most soy sauces are made with wheat. Simple solution? Make your favorites at home- like this recipe for General Tso’s Tofu- a meatless version of a takeout classic.

1 14oz. package firm or extra firm tofu
3 tablespoons gluten-free tamari
1 tablespoon rice wine vinegar
2 tablespoons gluten-free sake
1 tablespoon brown sugar
2 tablespoons ketchup
3 tablespoons chicken stock or water if vegetarian
2 teaspoons plus 2 tablespoons cornstarch, separated
1 teaspoon red chili flakes
½ inch piece of ginger, grated
3 cloves garlic, minced
1 tablespoon canola oil

1. Place the tofu in a colander to drain. Put a heavy pot on the tofu and let sit for 20 minutes to press out any excess water.

2. Meanwhile, combine the tamari, rice wine vinegar, sake, brown sugar, ketchup, chicken stock, and 2 teaspoons of cornstarch in a small bowl. Whisk to remove any lumps of cornstarch.

3. Dice the tofu into 1 inch cubes, and toss with the remaining 2 tablespoons of cornstarch.

4. In a large, nonstick skillet, heat the oil over high heat. When the oil begins to shimmer, add the tofu. Pan-fry the tofu until golden brown on all sides, turning sparingly to avoid breaking the tofu.

5. When the tofu is crisp and golden brown, add the chili flakes, ginger, and garlic. Sauté for 1-2 minutes longer, until the garlic begins to turn golden and fragrant.

6. Add the sauce mixture and cook just until the sauce thickens, about 30 seconds.

  • Serve with brown rice and lots of steamed broccoli for a complete meal.
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Category: Entertaining, Entrees, Recipes, Vegetarian | Tags: , 4 comments »

4 Responses to “General Tso’s Tofu”

  1. Nina said:

    I have often wondered how to get tofu to stay in the cubes I cut it into. I am going to try this method and, hopefully, emerge triumphant! Thanks!

  2. Liv said:

    Thanks Nina, please let me know how it works for you. If you use a nonstick pan, and let it sit and get nice and brown before turning it, you should have no problem!

  3. Jocelyn said:

    Cai sent me to your site, and it’s awesome!
    I wanted to add a tip my girlfriend discovered about tofu. She was preparing it to freeze so that it would keep longer, but we found out the method she used caused the tofu to soak up SO MUCH MORE FLAVOR. Basically she drained and cut the tofu in quarters, then removed as much of the moisture as possible by blotting with paper towels. She then froze it. When we took it out to use, we defrosted it in the microwave and a ton of water was released. We noticed that even with a basic marinade, the same tofu we had struggled to infuse with ANY taste all of a sudden completely absorbed whatever we cooked it with.
    Thanks for the recipes! I am horrible with food and cooking, and they seem so easy and delicious. I really want to try them. :)

  4. Liv said:

    Jocelyn,

    Thanks so much for the comment! Freezing tofu is a great way to preserve it if you aren’t going to use it right away, and yes, it will allow the tofu to take on more flavor through marination once it is defrosted. It will change the color (it gets yellow-ish) and the texture (a little chewy) but some people prefer it that way! I’m glad you found something that works for you and let me know if you try it with this recipe.

    Happy cooking,
    Liv


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