General Tao Tofu

Name: General Tao Tofu
Ingredients: Sauce; 1/4 cup chicken broth or 1/4 cup vegetable broth; 1/4 cup brown sugar; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons ketchup; 1 teaspoon cornstarch; 1 teaspoon sambal oelek; Stir-Fry; 454 g firm tofu, cubed and blotted dry; 2 tablespoons cornstarch; 1/4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch); 4 green onions, finely chopped; 1 teaspoon fresh ginger, finely chopped; 2 garlic cloves, finely chopped; salt and pepper; Sides; 1 broccoli, cut into florets steamed; steamed rice

19 ingredients

4 steps

Ingredients

Sauce
1/4 cup chicken broth or 1/4 cup vegetable broth
1/4 cup brown sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
1 teaspoon sambal oelek
Stir-Fry
454 g firm tofu, cubed and blotted dry
2 tablespoons cornstarch
1/4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch)
4 green onions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
salt and pepper
Sides
1 broccoli, cut into florets steamed
steamed rice

Directions

1

Sauce: In a bowl, combine all the ingredients. Set aside.
2

Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3

In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4

In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.