General Tso Tofu

• Gluten free

• Produce

  • 1 small head Broccoli
  • 6 Chili pepper, dried
  • 3 Garlic cloves
  • 1 inch Ginger, root

• Refrigerated

  • 1 lb 1 box firm tofu around, firm

• Canned Goods

  • 2 tsp Water or chicken stock

• Condiments

  • 1 tbsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1 tsp Chili oil
  • 1 2/3 tbsp Cornstarch
  • 1 tsp Salt
  • 1 tsp Sesame seeds, roasted
  • 1 tsp Sugar

• Oils & Vinegars

  • 3 cups Cooking oil
  • 1 tsp Sesame oil

Found on chinasichuanfood.com

Description

Ingredients

• 1 box firm tofu around 1 pound
• 1 small head of broccoli
• 6 dried chili pepper (cut into small section)
• 1 inch root ginger, chopped
• 3 garlic cloves, chopped
• 1 tablespoon cornstarch
• 3 cups of cooking oil
• 1 teaspoon sesame oil
• 1 teaspoon roasted sesame seeds
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon chili oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 teaspoons water or chicken stock
• 2 teaspoons cornstarch

Directions

• Cut tofu into small cubes around 2 cm. Also cut the broccoli into small bite size.
• In a small bowl, add light soy sauce, sugar, cooking wine, chili oil and salt to make the stir-frying sauce.
• In another bowl, add 2 teaspoons of corn starch and 2 teaspoons of chicken stock or water. The ratio should around 1:1.
• Boil the broccoli in a wok around 2 minutes. Move out and drain.
• Heat up the oil in wok to deep fry the tofu cubes until the skin becomes blown. Transfer the tofu cubes to a plates.
• Leave around 1 teaspoon of cooking oil in wok, add chili pepper until the color turns darker use middle fire. Return fire tofu cubes and water cooked broccoli in with chopped ginger and garlic with high fire. After 30 seconds, add stir fry sauce in and mix evenly.
• Pour water starch and sesame oil in the last step. Mix thoroughly and remove out quickly.
• You can garnish some sesame seeds or chopped spring onions at the very end.

Nutrition