Hey all!
After my great meal at Simon's Wok, I decided to make a Chinese-themed food. I wanted to make a tofu recipe, as tofu is a food that was discovered in China. So, today, I will be making General Tso tofu!
Now, tofu was always a big part of Chinese history. Legend has it that tofu was first created/discovered by a Chinese cook who accidentally curdled his soy milk when he added nigari seaweed. When it was introduced to other places like Japan, it was called "okabe". It was not until the 1400s when it earned its modern name. Before refrigeration was brought to China, tofu was only sold in the winter, as it allowed for tofu to have a better shelf life.
The term tofu originated in Japan and is a variation on the Chinese word for bean that is curdled or fermented. Without any further ado, let's get into the recipe.
Optional ingredients to add if serving as a meal:
4 cups cooked white or brown rice
Steamed broccoli - 1-2 heads
Green onions
TOFU
12 ounces extra-firm tofu
3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp maple syrup
4-5 Tbsp cornstarch
2 Tbsp neutral oil (such as grape seed or canola)
SAUCE
2 tsp sesame oil
2 tsp cornstarch
2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
1 Tbsp ginger, minced
1 Tbsp rice vinegar (or substitute in white vinegar)
1/4 cup coconut sugar or maple syrup (add more to change up the taste)
3 Tbsp tamari or soy sauce
1 Tbsp water
Sources:
Tofu. (2019, November 19). Retrieved from https://en.wikipedia.org/wiki/Tofu.
Lewin, J., & Torrens, K. (1970, December 13). The health benefits of tofu. Retrieved from https://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu.
Original Recipe found: https://minimalistbaker.com/general-tsos-tofu/
After my great meal at Simon's Wok, I decided to make a Chinese-themed food. I wanted to make a tofu recipe, as tofu is a food that was discovered in China. So, today, I will be making General Tso tofu!
Now, tofu was always a big part of Chinese history. Legend has it that tofu was first created/discovered by a Chinese cook who accidentally curdled his soy milk when he added nigari seaweed. When it was introduced to other places like Japan, it was called "okabe". It was not until the 1400s when it earned its modern name. Before refrigeration was brought to China, tofu was only sold in the winter, as it allowed for tofu to have a better shelf life.
The term tofu originated in Japan and is a variation on the Chinese word for bean that is curdled or fermented. Without any further ado, let's get into the recipe.
This recipe makes 4 servings. This is originally Minimalist Baker's recipe
Optional ingredients to add if serving as a meal:
4 cups cooked white or brown rice
Steamed broccoli - 1-2 heads
Green onions
TOFU
12 ounces extra-firm tofu
3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp maple syrup
4-5 Tbsp cornstarch
2 Tbsp neutral oil (such as grape seed or canola)
SAUCE
2 tsp sesame oil
2 tsp cornstarch
2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
1 Tbsp ginger, minced
1 Tbsp rice vinegar (or substitute in white vinegar)
1/4 cup coconut sugar or maple syrup (add more to change up the taste)
3 Tbsp tamari or soy sauce
1 Tbsp water
Step one: Press that tofu!
Wrap your tofu in an absorbent cloth/towel, and place a heavy pan on top of it. This is done so that the moisture can be absorbed from the tofu. You should keep it covered for 10-15 minutes. Additionally, if you are serving the dish with rice and broccoli, prepare the two while the tofu preps. I also added edamame to my rice. Also prep and chop up the green onions, ginger, and garlic. Set them aside once finished.
(The tofu is being pressed)
Step two: time to get saucy
While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, garlic, ginger, rice vinegar, coconut sugar or maple syrup, tamari/soy sauce, and water in a small mixing bowl and mix well to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed. Once the sauce is mixed, set it aside.
Additionally, put the pan on the stovetop and heat it up slowly over medium heat.
Step three: all about tofu
Cut tofu into 3/4 inch cubes and add tofu to a mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup (Don't add the cornstarch yet). If comfortable doing so, toss them to combine the mix. Otherwise, use a spoon and mix it up like me. Use a slotted spoon to move the tofu into a freezer bag, and add the cornstarch in, 1 tbsp at a time. Close and shake the bag to coat the tofu with cornstarch, until it is fairly well covered. (Note it does not need to be fully white, just a little dusting on each will suffice.
(Slicing up the tofu)
(Dynamic action shot of me putting the tofu in the bag.)
Step four: frying time
Add approximately 1 cm of vegetable oil to the pan, allowing the oil to heat up for ~30 seconds. Use a slotted spoon to place the tofu in the pan, leaving behind any cornstarch. Cook the tofu until all sides are a golden brown. (Patience is a virtue, do not undercook the tofu.) Once the tofu is finished frying, place it on a plate or baking sheet with paper towel on it, and leave it in the oven to stay warm.
(Me cooking up the tofu.)
Step five: final touches
Pour the rice and broccoli (optional) into the bowls, and set the bowls aside. Take the sauce that you made, and put it in a big bowl. Then, pour the tofu in the bowl and mix them up so the tofu is nicely slathered in the tasty sauce. Pour the tofu on top of the rice and broccoli, and add on green onions if you would like. Serve with any drink of you choice!
(Me holding my successful end product!)
Final thoughts
I found that this dish was a lot of fun to make, and it was fairly easy to make as well. There is a bit of multitasking involved, however it is manageable. The toughest part is being confident in yourself when you are frying it, because if you flip a tofu piece over too early, the pan will tear the bottom off. However, having faith that it will not burn is crucial.
My overall rating of the dish:
Four chillies! Impressive! I found that this meal was very tasty, as it had a good mix of sweet and sour in the sauce, and it made for a great culinary experience. Additionally, it is easy to make and makes plenty of food.
Thanks for reading, as always.
Sam
Sources:
Tofu. (2019, November 19). Retrieved from https://en.wikipedia.org/wiki/Tofu.
Lewin, J., & Torrens, K. (1970, December 13). The health benefits of tofu. Retrieved from https://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu.
Original Recipe found: https://minimalistbaker.com/general-tsos-tofu/
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