I'd like a recipe for General Tso's Bean Curd?!
I'd like a recipe for General Tso's Bean Curd?
I've had this at some Chinese restaurants; the tofu is usually cut into triangles and fried (yum) and served with the General Tso's sauce and veggies.
Answers:
If your a veggie you have never had the chicken variety, to get the tofu crispy and to allow the sauce to coat it, dredge it in cornstarch, first then fry it in a non stick skillet will a hint of oil.
The sauce is a combination of garlic, ginger and I used a chili-garlic paste from Lee Kum Kee, veggies can be your choice, I used onions and shredded carrots with a sliced bamboo shoot for crunch, it is a simple stri fry process, add a little stock/water at the end and thicken it with a cornstarch slurry, then carefully add the fried tofu and mix, or just pour it over the tofu and serve.
Spiciness is your choice also, I am a spicaholic, so the hotter the better, the Chili-garlic paste will add some zing, but additional chili flakes or cayenne pepper may be needed to add more heat.
This is very good. You can buy fried tofu triangles in Asian markets, which you can use as the chicken substitute. Adapted from a recipe by Martin Yan by Bryanna Clark Grogan -- the comments are hers.
Vegan General Tso's Stir-Fry
Servings: 4
3 cups your favorite vegan "chicken" substitute* -- in 1" pieces
MARINADE:
3 tablespoons dry sherry
1 1/2 tablespoons vegetarian "oyster" sauce (stir-fry sauce)
2 teaspoons cornstarch
SAUCE:
1/4 cup veggie broth
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons asian (toasted) sesame oil
1 tablespoon oil (peanut is good)
6 small dried red chilies -- (i used small thai chilies)
1 tablespoon minced garlic
2 teaspoons minced ginger
2 green onions -- cut into 1 inch lengths (cut white part in half horizontally first)
1/4 teaspoon crushed dried red chilies -- (1/4-1/2)
1 1/2 teaspoons cornstarch -- dissolved in 1 tablespoon water
1/4 cup roasted peanuts or cashews -- coarsely chopped
Combine marinade ingredients in a bowl. Place veggie "chicken" in marinade and turn to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add chilies and stir-fry for 10 seconds. Add veggie "chicken" and stir-fry for 2 minutes. Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute.
Add sauce and cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Place stir-fry on a warm serving plate and sprinkle with peanuts or cashews. Serve immediately.
Bryanna's note: *I used a Chinese-produced "chicken" cutlet... Soy Curls would also be good.