General Tso's Tofu

Method14 steps

1. 1

   Step 1: Before heating oil, mince the ½ tsp ginger and 2 garlic cloves, cut the ½ red bell pepper into large pieces and measure the 2 cups broccoli florets. Set out the optional 7 dried chilies and all sauce seasonings. In a separate small bowl, thoroughly mix the 1½ tbsp sauce-slurry cornstarch with its 1 tbsp water; stir it again just before adding.

   Uses ½ teaspoon ginger (minced) · 2 cloves garlic (minced) · ½ red bell pepper (cut into large pieces) · 2 cups broccoli florets · 1½ tbsp cornstarch for sauce slurry · 1 tbsp water for sauce slurry

2. 2

   Step 2: Mix all 1½ tbsp honey and 2 tsp Louisiana hot sauce in a bowl. Drain and thoroughly pat dry the 1 lb firm tofu, cut into 1-inch squares and gently toss in the honey-hot-sauce mixture until coated.

   Uses 1½ tablespoons honey · 2 teaspoons Louisiana hot sauce (such as Crystal) · 1 lb firm tofu, drained, patted dry and cut into 1-inch squares

   
3. 3

   Step 3: Sprinkle all 1½ tbsp sesame seeds over the coated tofu from step 2 and toss gently. Sprinkle the separate 2–3 tbsp coating cornstarch gradually over the tofu, using enough for a light coating according to its moisture. Avoid crushing the pieces.

   Uses Honey-and-hot-sauce-coated tofu · 1 ½ tablespoons sesame seeds · 2–3 tbsp cornstarch for coating tofu, as needed

   
4. 4

   Step 4: Heat the ⅓ cup canola oil in a medium frying pan for the selected shallow-frying route. Watch the thermometer and heat to about 350°F (177°C) before adding tofu.

   Uses ⅓ cup canola oil for shallow-frying tofu

5. 5

   Step 5: Carefully place one uncrowded batch of the coated tofu from step 3 into the hot oil from step 4, keeping pieces apart. Fry the first side for about 2 minutes, then turn in step 6.

   Fry tofu first side · 2 minUses Heated canola oil in the frying pan · One uncrowded batch of coated tofu

   
6. 6

   Step 6: Turn the tofu in the oil from step 5 and fry the second side for about 2–3 minutes, checking from 2 minutes, until a golden crust forms. The source guide is 4–5 minutes total for the two sides. Lower the heat if turning takes time or the coating starts to burn.

   Fry tofu second side · 2 minUses Tofu and oil in the pan after the first side

   
7. 7

   Step 7: Lift the golden tofu from step 6 onto a sheet pan with a slotted spoon. Repeat steps 5–6 for any remaining coated tofu from step 3, keeping pieces apart and checking the oil temperature between batches. Collect the fried pieces on the sheet pan and retain the oil left in the frying pan for the measured draw in step 8.

   Uses Golden fried tofu lifted from the frying oil · Oil remaining in the frying pan · Remaining lightly coated tofu, if another batch is needed

8. 8

   Step 8: Heat a wok over medium heat. Spoon 1 tbsp of the oil left after tofu-frying in step 7 into the wok and add the prepared ½ tsp ginger from step 1. Stir for 10 seconds, then add the garlic in step 9.

   Stir ginger · 1 minUses 1 tbsp oil left after tofu-frying · Prepared minced ginger

9. 9

   Step 9: Add the prepared garlic from step 1 and the optional 7 whole dried chilies to the ginger and recovered oil from step 8. Stir for 15 seconds without scorching.

   Stir garlic and optional chilies · 1 minUses Ginger and recovered frying oil in the wok · Prepared minced garlic · 7 whole dried Chinese red chili peppers (optional)

   
10. 10

    Step 10: Stir the prepared red bell pepper from step 1 and all ½ tbsp Shaoxing wine into the aromatics from step 9, then proceed to the water and broccoli.

    Uses Ginger, garlic, optional chilies and recovered oil in the wok · Prepared red bell pepper pieces · ½ tablespoon Shaoxing wine

    
11. 11

    Step 11: Pour all the separate 1 cup sauce water into the red-pepper mixture from step 10. Bring to a boil, then add the prepared 2 cups broccoli florets from step 1.

    Uses Red peppers, aromatics and recovered oil in the wok · 1 cup water for the sauce · All prepared broccoli florets

    
12. 12

    Step 12: Immediately add all 1½ tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp rice vinegar, ¼ tsp salt, 1 tbsp sugar and ½ tsp sesame oil to the broccoli mixture from step 11. Bring back to a boil. Stir the slurry from step 1 thoroughly, then slowly add a portion while stirring; assess the thickness in step 13 before adding more.

    Uses Broccoli, peppers, aromatics and sauce water in the wok · 1½ tablespoons light soy sauce · 1 teaspoon dark soy sauce · 2 teaspoons rice vinegar · ¼ teaspoon salt · 1 tablespoon sugar · ½ teaspoon sesame oil · A portion of the prepared cornstarch-water slurry

13. 13

    Step 13: Let the sauce from step 12 simmer for 30 seconds to 1 minute after the slurry addition, checking from 30 seconds and stirring. It should coat a spoon and the broccoli should be tender-crisp. If more thickening is wanted, stir the remaining slurry from step 1 and add a little more, waiting another 30 seconds to 1 minute between additions; use only as much as needed.

    Check sauce thickening · 1 minUses Broccoli and sauce after the first slurry addition · Remaining prepared slurry, only as needed

14. 14

    Step 14: Add all the collected fried tofu from step 7 to the thickened broccoli sauce from step 13. Toss briefly until coated, transfer to a plate and serve promptly, optionally with separately prepared steamed rice.

    Uses All collected fried tofu, separate from remaining frying oil · Thickened broccoli and pepper sauce · separately prepared steamed rice, optional for serving