Jan 31, 2012

general tso tofu

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I used to crave restaurant food...a lot.  But, slowly but surely these new recipes are taking care of the various weird cravings (You know...the "I need a Chipotle burrito right now", the "Let's just order a pizza for dinner", and the "It may be 9 pm on a Wednesday but I'm pretty sure it's time for some frozen yogurt" cravings).

Well, recently it's been the "General Tso tofu would make my day" craving.  So, rather than eat out again we decided to just make it at home.

Sadly, though, our favorite brand of General Tso sauce has recently disappeared at every store between here and Columbus.  Believe me, my sister (who is currently living in Columbus) and I recently had a long conversation about the lack of our General Tso sauce at every store around.

So, I decided to try my hand at homemade General Tso sauce.  It turned out good.  Really good.  I've pretty much been thinking about it since we had it for dinner last night.  An emergency run for more tofu may be in order.

It may even be better (I can't believe I'm about to say this...) than our missing General Tso sauce.

General Tso Tofu 
Recipe adapted from Blog Chef. Net
2-3 servings

  • 1 1/2 tbsp rice wine vinegar
  • 2 tbsp rice wine (I couldn't find it, so I replaced it with cooking sherry, found near the vinegars at the store)
  • 3 tbsp sugar
  • 3 tbsp low-sodium soy sauce
  • 2 tsp corn starch
  • 1 clove garlic finely diced
  • a chookie chookie of crushed red pepper flakes
  • vegetable oil for frying
  • 1 zucchini, peeled and cubed
  • 1 yellow squash, peeled and cubed
  • 1 package of firm or extra firm tofu
  • chopped green onion, for garnish
Start by combining the rice wine vinegar, rice wine or sherry, sugar, soy sauce, corn starch, garlic, and red pepper flakes in a medium bowl.  Set the bowl of sauce aside.

Coat the bottom of a large (preferably non-stick) pan with vegetable oil.  Heat pan over medium-high heat.  Add the cubed zucchini and squash (or whichever veggies you might like).  Allow them to begin to brown slightly.  In the mean time, drain the package of tofu and remove extra moisture with a paper towel.  Cube tofu and add it to the pan with the veggies.  Allow tofu and veggies to cook, stirring them often to keep them from burning.

Once they're sufficiently browned, add the general tso sauce and continue to cook everything together.  Allow the general tso sauce to thicken (probably 3-5 minutes).  Serve over brown rice and garnish dish with green onion.


  1. Yum! This sounds delicious!

    I love your definition of chookie chookie. So cute!

  2. Thanks so much for the friend add on Food Buzz! I love meeting new foodie friends!

    That recipe looks really good...I love Chinese flavours!


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