Crispy Tofu in General Tsao’s Sauce
By Heidi Allison
When the temperature rises, I crave veggie-centric meals that come together with a tiny ingredient list and a minimal number of culinary steps. Stir-fries fit that bill, and this recipe is not only easy and quick-- it grabs your attention with bold flavors!
A modern take on the classic American - Taiwanese take-out dish, General Tso’s Chicken, the flavor profile of this vegetarian version is balanced, with savory-sweet and tempered spicy notes coming to the foreground.
The stir-fried ginger, garlic, mild onion, and sweet red bell pepper impart a complex depth of flavor from their caramelized sugars, which act to round out bold tastes and melt into a sauce. The texture of the tofu is crunchy crisp, the veggies are crisp-tender, and the sauce is a sweet, glossy, and sticky reddish-brown glaze. Garnish with slivered green onion tops and toasted sesame seeds; this recipe tops take-out. Pairs well with steamed, long-grain white rice, or serve it with a Japanese -style cucumber and seasoned rice wine vinegar salad garnished with toasted sesame seeds for a lighter meal.
Although a simple recipe, several culinary tricks make this dish: the seasoned tofu is dredged twice, in non-GMO cornstarch, then allowed to dry for twenty-five minutes on a baking grid before it hits the hot oil. If the crust is not crispy enough for your taste, then the tofu can be fried a second time in the oil. This technique creates a crust that shatters when you bite into it, and that texture holds up in the sauce without getting soggy. Don’t allow the tofu edges to touch while frying--this will steam off the crust. I use a store-bought General Tsao’s sauce ( I recommend Trader Joe’s house brand) for prep ease. If the sauce gets a bit thick, try a splash of orange or lime juice to thin out the texture right before serving.
Crispy Tofu in General Tsao’s Sauce
Serves: 2 as a main; 4 as an appetizer
Ingredients
Tofu:
1 block firm organic tofu, 14 oz.
1 Tbsp. flake kosher salt
1 Tbsp. freshly ground, coarse black pepper
1 ½ cups non-GMO cornstarch (I recommend Rumford brand)
¾ cup non-GMO canola oil
Remove tofu from package and rinse under a gentle stream of cool water, then pat dry with a kitchen towel. Cut the tofu in half horizontally, then into 4 sections vertically--you should have eight logs of tofu. Place a two-foot-long sheet of foil on your stove or countertop and put cut tofu on one end; at the other end, place 1 cup cornstarch. Sprinkle one side of tofu with half the amount of salt and pepper, then flip over and repeat on the other side with the remaining salt and pepper.
Roll the seasoned tofu pieces in cornstarch, then allow crusted tofu to sit in cornstarch for 5 minutes to “set” the crust. Repeat the process of rolling the tofu in the cornstarch one more time, then place floured tofu on a baking grid set over a baking tray to allow it to dry. [Allow the tofu to “air dry” with air circulation-- not on a flat plate-- for at least 25 minutes or until the crust is dry to the touch.
Stir-fry Vegetables:
½ medium yellow or sweet onion, peeled and cut into a ¼-inch dice, about 1 cup
6 cloves garlic, peeled and crushed into a chunky paste
2-inch piece of ginger, peeled and cut to ¼-inch matchsticks, about 1/3 cup
1 organic red bell pepper, stem and seeds removed; sliced into 1/3-inch matchsticks
1/3 cup prepared General Tsao’s sauce
Heat a wok over medium-high heat until hot. Add 1/2 cup of canola oil and heat until the oil shimmers but is not smoking. Add four pieces of crusted tofu to the wok, making sure no edges touch, and fry until crispy to the touch; about 5 minutes. Using tongs, turn tofu logs and continue to fry until all sides are golden brown and crispy; about 6 minutes. Remove tofu to the baking grid; repeat this process with the remaining tofu. If the tofu gets a bit soggy, quickly fry in the oil a second time, then remove the tofu to the baking grid to drain off excess oil and “dry”.
Remove any pieces of crust in oil with a skimmer and reduce the heat to medium. Remove ½ cup of oil, then add onion, ginger and garlic. Quickly move the veggies around the wok with a wooden spoon, until softened and caramelized –about 4 minutes. Add sauce and gently stir to coat. Add tofu and gently turn with a spoon to coat with sauce.
Plate tofu and veggie mixture, then garnish with thinly sliced green onion tops and toasted sesame seeds.
