I really like tofu you guys. It gets such a bad rap. I think the vast majority of people who don’t like it, probably don’t like it because they have only ever had it prepared one way: cut into cubes or strips and soggily served up in a soup or as a bland chunk inside of something. That’s no way to treat such a great ingredient. My favorite way to cook it is crispy. I have shared my “crispifying” method in the past and I stand by it! by making it nice and crispy, you can coat it in yummy sauces and it has a great chicken-like texture. For that method, click here!
Because Chinese takeout types of dishes can get sooooo heavy so quickly, tofu is a great stand-in that allows you to cut calories but still have plenty of protein. I felt like this recipe from Grumpy’s Honeybunch was a little mild for a General Tso’s so next time I will add more heat, but otherwise it was very yummy!
I served it over Cauliflower Rice from Trader Joe’s to cut the calories down even further!
- 1 block extra firm tofu
- 3-4 Tablespoons cornstarch
- 1 Tablespoon olive oil
- ½ Cup Brown Sugar
- 3 tbsps Hoisin
- 3 Tablespoons white vinegar (I used rice vinegar per the suggestion of Mari)
- 3 Tablespoons Ketchup
- 2 Tablespoons Soy Sauce
- ½ Cup water
- 1 Tablespoon Sesame oil
- 6-8 spring green onions, sliced (I went with 4)
- 3 Tbsps fresh ginger finely chopped (I didn’t measure, I just cut a chunk, peeled and chopped)
- Hot pepper flakes(optional) (I used the dried whole chilies and broke them into pieces)
- Squeeze tofu of excess water by placing between a thickness (I use about 3-4 thick paper towels folded about 3-4 times) of paper towels and sitting a heavy pan on top. Let sit 20-30 minutes.
- While waiting for tofu to be squeezed dry, mix together the first 6 ingredients and set aside. (I added my chili peppers to the sauce mix before I sat it aside)
- To prepare tofu for frying, slice into ½” slices, then cut each slice into thirds. Coat lightly with cornstarch and fry in a shallow frying pan with olive oil until browned and crispy. Remove from frying pan and set aside.
- Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Serve garnished with green onion tops chopped.