Get ready to indulge in a mouthwatering twist on a classic favorite with this Crispy General Tso's Tofu recipe! Perfectly golden-brown and bursting with flavor, this dish is not just for meat lovers—it's a delightful treat for everyone, including those who crave a satisfying vegetarian option. With a crunchy exterior and a savory sauce that will have you coming back for seconds, this recipe is sure to impress your family and friends. Dive into this culinary adventure and discover how easy it is to create a restaurant-quality dish right in your own kitchen!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 block firm tofu, pressed and cubed
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 green onions, chopped
- Oil for frying
Instructions
- Press the tofu block for 15-20 minutes to remove excess moisture. Use a tofu press or place between paper towels with a heavy weight on top.
- Cut the pressed tofu into 1-inch cubes, ensuring they are uniform in size for even cooking.
- Place cornstarch in a shallow bowl. Carefully coat each tofu cube completely in cornstarch, shaking off excess.
- Heat vegetable or canola oil in a deep skillet or wok to 375°F (190°C). The oil should be deep enough to fully submerge tofu cubes.
- Carefully fry tofu cubes in batches, cooking for 3-4 minutes until golden brown and crispy. Do not overcrowd the pan.
- Remove fried tofu with a slotted spoon and drain on paper towels to remove excess oil.
- In a separate saucepan, combine soy sauce, rice vinegar, sugar, sesame oil, and minced garlic. Simmer for 2-3 minutes until slightly thickened.
- Toss crispy tofu cubes in the sauce, ensuring each piece is evenly coated.
- Garnish with chopped green onions and serve immediately over steamed rice.
Tips
- Pressing the Tofu: To achieve the perfect crispy texture, make sure to press the tofu thoroughly to remove as much moisture as possible. This step is crucial for preventing sogginess.
- Uniform Cubes: Cut the tofu into uniform 1-inch cubes. This ensures even cooking and helps each piece achieve that desirable crunch.
- Cornstarch Coating: Don’t rush the cornstarch coating! A thorough coat will create a crispy outer layer when fried, so shake off any excess but make sure each cube is well-coated.
- Oil Temperature: Use a thermometer to check the oil temperature before frying. Ideally, it should be around 375°F (190°C) for the best results. If the oil isn't hot enough, the tofu will absorb too much oil and become greasy.
- Batch Frying: Fry the tofu in small batches to avoid overcrowding the pan. This will help maintain the oil temperature and ensure each piece gets crispy.
- Sauce Simmering: Allow the sauce to simmer until it thickens slightly. This enhances the flavors and helps it adhere better to the tofu.
- Serving Suggestion: For a complete meal, serve your Crispy General Tso's Tofu over a bed of steamed rice and garnish with plenty of green onions for a fresh touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
