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- Tofu: Use firm tofu for the best texture. Press it to remove water. Cut it into 1-inch cubes for even frying. - Sauce Ingredients: - 1 tablespoon sesame oil for depth of flavor. - 4 cloves garlic, minced for a strong aroma. - 1-inch piece of fresh ginger, minced for zest. - 1/2 cup soy sauce adds saltiness. - 1/4 cup rice vinegar gives a tangy kick. - 1/4 cup granulated sugar balances the flavors. - 1 tablespoon chili paste for heat. Adjust based on your spice level. - Garnishes: - 2 green onions, chopped to add freshness. - Sesame seeds for crunch and visual appeal. This combination of ingredients creates the perfect balance of crispy and flavorful. For the full recipe, check out the related section. 1. Preheat the oven: Set your oven to 300°F (150°C). This keeps the tofu warm after frying. 2. Press and cut the tofu: Start with a block of firm tofu. Drain it well, then press it for about 30 minutes. This removes extra moisture. Cut the tofu into 1-inch cubes for even cooking. 1. Coating the tofu with cornstarch: Take a large mixing bowl and add 1 cup of cornstarch. Toss the tofu cubes in the cornstarch until each piece is coated. This gives the tofu that crispy texture. 2. Frying the tofu: In a large skillet, pour in vegetable oil to reach about 1/2 inch deep. Heat the oil over medium-high heat until it shimmers. Add tofu cubes in small batches. Fry each side for about 3-4 minutes until golden brown. Remove them and place on a paper towel-lined tray. To keep them warm, transfer the fried tofu to the preheated oven. 1. Sautéing garlic and ginger: In the same skillet, lower the heat to medium. Add 1 tablespoon of sesame oil. Stir in 4 cloves of minced garlic and 1-inch piece of minced ginger. Cook for about 1 minute until fragrant. 2. Mixing and simmering the sauce: Pour in 1/2 cup of soy sauce, 1/4 cup of rice vinegar, 1/4 cup of granulated sugar, and 1 tablespoon of chili paste. Stir well to combine everything. Let it simmer for 2-3 minutes to thicken. Now your crispy General Tso's tofu is almost ready! For the full recipe, check the earlier section. To get crispy tofu, start with firm tofu. Press it well to remove moisture. This step helps the tofu fry better and achieve a nice crunch. Cut the tofu into 1-inch cubes. Uniform pieces cook evenly. Heat your vegetable oil in a large skillet. The ideal temperature for frying is around 350°F (175°C). You can check this by dropping a small piece of tofu in the oil. If it sizzles right away, the oil is ready. Avoid overcrowding the pan. Fry the tofu in small batches to keep the oil hot. When serving crispy General Tso’s tofu, a shallow bowl works well. This keeps the tofu visible and makes it look nice. You can add a bed of steamed jasmine rice. This rice soaks up the flavorful sauce. Pair your tofu with steamed broccoli or snap peas for a healthy side. A fresh cucumber salad adds a nice crunch too. These sides balance the meal well. This dish serves four and packs a tasty punch. Each serving has about 300 calories. The macronutrient breakdown is roughly 15 grams of protein, 12 grams of fat, and 36 grams of carbs. For more details, you can check the Full Recipe for specific nutritional values. Enjoy your cooking adventure! {{image_4}} You can adjust the spice level of your crispy General Tso's tofu. If you prefer less heat, use less chili paste. For more kick, add extra chili paste or fresh chili peppers. You can also swap the soy sauce for a low-sodium version. This helps reduce the salt content without losing flavor. If you have dietary restrictions, try these substitutes: - Use tamari instead of soy sauce for a gluten-free option. - Replace granulated sugar with maple syrup or agave nectar for a vegan choice. - Switch out sesame oil for another oil if allergies are a concern. While tofu shines in this dish, other plant-based proteins work well too. Consider using: - Tempeh: It has a firmer texture and nutty flavor. - Seitan: This wheat-based protein offers a chewy texture. - Chickpeas: They add a different bite and absorb flavors well. These alternatives can give your meal a unique twist while keeping it plant-based. The sauce can be customized to suit your taste. Here are some ideas: - Add orange juice or zest for a citrus twist. - Mix in hoisin sauce for extra sweetness and depth. - Use peanut sauce for a rich, nutty flavor. Experiment with these sauces to create your perfect crispy General Tso's tofu. The full recipe offers a great base to start from. To store leftovers, let the tofu cool down first. Place it in an airtight container. Keep your container in the fridge. It will stay fresh for about 3 to 4 days. When you are ready to eat, remember to check for any signs of spoilage. If it smells off or looks strange, it’s best to toss it. To reheat your crispy tofu, use the oven or a skillet. Preheat the oven to 350°F (175°C). Spread the tofu on a baking sheet. Heat for about 10-15 minutes, turning halfway. This helps it stay crispy. If you use a skillet, add a splash of oil. Heat on medium until warm, but do not overcook. You can freeze General Tso’s tofu! However, the texture may change. To freeze, pack the tofu in a freezer-safe bag. Remove as much air as possible. It will keep well for about 2 months. When you are ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. How do I get my tofu extra crispy? To make your tofu extra crispy, use firm tofu and press it well. After pressing, coat each cube with cornstarch. Fry the tofu in hot oil until golden brown. Frying in small batches helps keep the oil hot. Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free. Simply use tamari instead of soy sauce. Ensure that all other ingredients, like rice vinegar and chili paste, are gluten-free as well. What can I serve with General Tso’s Tofu? I love serving General Tso’s Tofu with steamed jasmine rice or stir-fried vegetables. You can also pair it with a fresh salad or spring rolls for a complete meal. How do I press tofu properly? To press tofu, wrap it in a clean kitchen towel. Place a heavy object, like a cast iron skillet, on top. Let it sit for 15-30 minutes. This removes excess moisture, giving you better texture when cooking. How long does leftover General Tso's tofu last? Leftover General Tso’s Tofu lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it in a skillet for the best texture. For the complete recipe, check out the Full Recipe. This blog post covered everything you need for perfect General Tso’s tofu. We looked at key ingredients, simple cooking steps, and useful tips. I shared ways to customize the dish and important storage tips. Lastly, we answered common questions to help you succeed. Now, you can make this dish your own. With practice, you’ll master the art of crispy tofu. Enjoy your cooking journey!

Crispy General Tso’s Tofu

Indulge in a deliciously crispy General Tso’s tofu that's sure to impress! This easy recipe guides you through the steps to achieve perfectly fried tofu coated in a flavorful sauce made with garlic, ginger, and a hint of spice. Perfect for plant-based meals or a tasty side, this dish is quick to prepare and loaded with flavor. Click to discover how to make this delightful tofu dish and elevate your dinner tonight!
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Ingredients
  

1 block firm tofu, well-pressed and cut into 1-inch cubes

1 cup cornstarch

Vegetable oil (for frying)

1 tablespoon sesame oil

4 cloves garlic, finely minced

1-inch piece fresh ginger, finely minced

1/2 cup soy sauce

1/4 cup rice vinegar

1/4 cup granulated sugar

1 tablespoon chili paste (adjust based on your spice preference)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat the Oven: Set your oven to 300°F (150°C) to keep the fried tofu warm while you finish cooking.

    Prepare the Tofu: Begin by thoroughly draining the firm tofu and pressing it to eliminate excess moisture, achieving a better texture for frying. Cut the tofu into uniform 1-inch cubes for even cooking.

      Coat the Tofu: In a large mixing bowl, generously toss the tofu cubes with cornstarch ensuring that each piece is evenly coated. This will give the tofu a delightful crunch when fried.

        Heat the Oil: In a large skillet, pour in enough vegetable oil to create about 1/2 inch of depth. Place the skillet over medium-high heat and allow the oil to heat up until shimmering.

          Fry the Tofu: Carefully add the cornstarch-coated tofu cubes to the hot oil in small batches. Avoid overcrowding the pan, as this could lower the oil temperature. Fry the tofu for approximately 3-4 minutes on each side, or until they turn a beautiful golden brown and crispy.

            Drain the Tofu: Once fried, remove the cubes from the skillet and place them on a paper towel-lined tray to absorb any excess oil. After draining, transfer the tofu to the preheated oven to keep it warm.

              Prepare the Sauce: In the same skillet, reduce the heat to medium and add the sesame oil. Then, stir in the minced garlic and ginger, sautéing for about 1 minute or until fragrant.

                Create the Sauce Mixture: Pour in the soy sauce, rice vinegar, granulated sugar, and chili paste. Stir well to combine all ingredients and let this mixture simmer for 2-3 minutes, allowing it to thicken slightly.

                  Combine Tofu and Sauce: Gently fold in the crispy tofu cubes into the sauce, ensuring they are well-coated and heated throughout.

                    Serve and Garnish: Transfer the General Tso’s tofu to a serving platter. Top with the chopped green onions and a sprinkle of sesame seeds for added texture and a pop of color.

                      Prep Time: 20 mins | Total Time: 40 mins | Servings: 4

                        - Presentation Tips: For an elegant touch, serve the dish in a shallow bowl to keep the crispy tofu visible, and consider adding a bed of steamed jasmine rice underneath to soak up the extra sauce.