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To make Crispy General Tso’s Tofu, gather these key ingredients: - 1 block firm tofu, pressed and cubed - 1 cup cornstarch - Vegetable oil, for frying - 1 tablespoon sesame oil - 4 cloves garlic, minced - 1-inch piece ginger, minced - 1/2 cup soy sauce - 1/4 cup rice vinegar - 1/4 cup sugar - 1 tablespoon chili paste (adjust to taste) - 2 green onions, chopped - Sesame seeds, for garnish For those with dietary restrictions, you can substitute: - Tofu with tempeh for a nuttier flavor. - Soy sauce with tamari for a gluten-free option. Choosing high-quality tofu is essential. Look for firm tofu that feels dense and has a moist texture. Check for a high protein content on the label. Fresh tofu will have a clean, mild smell. Avoid any that smells sour or off. For an even better texture, try to press the tofu for at least 30 minutes before cutting and coating it. This step helps remove extra moisture, leading to a crispier finish. If you're eager to dive deeper into the cooking process, check the Full Recipe for detailed steps. To start, you need to press the tofu. Pressing removes extra water. This helps the tofu get crispy later. Place the block of tofu on a plate. Put a towel on top and then add a heavy object. Let it sit for about 15 minutes. Next, cut the tofu into 1-inch cubes. This size is perfect for frying. Once you have your cubes, grab a large bowl. Toss the tofu with cornstarch. Make sure each piece is coated well. The cornstarch helps create that crunchy texture we love. Now it's time to fry the tofu. Heat about 1/2 inch of vegetable oil in a large skillet. Make sure the oil is hot before adding the tofu. This is key for that perfect crispy texture. Fry the tofu in batches. Do not overcrowd the pan. If you add too much at once, the tofu will steam instead of fry. Fry each batch for about 3 to 4 minutes on each side. Look for a golden color. Once done, place the fried tofu on a paper towel. This helps soak up any extra oil. Keep it warm in a preheated oven set to 300°F (150°C). For the sauce, gather these ingredients: sesame oil, minced garlic, minced ginger, soy sauce, rice vinegar, sugar, and chili paste. Each ingredient adds a layer of flavor. The soy sauce gives saltiness, while rice vinegar adds a bit of tang. The sugar balances the heat from the chili paste. To make the sauce, lower the heat in the skillet. Add sesame oil, garlic, and ginger. Sauté for about 1 minute until fragrant. Then, mix in the soy sauce, rice vinegar, sugar, and chili paste. Cook for 2 to 3 minutes until the sauce thickens slightly. Now, it's time to combine the tofu and sauce. Gently fold the crispy tofu into the sauce. Make sure every piece gets coated evenly. If the tofu cools down, reheat it in the skillet for a minute or two. Your Crispy General Tso’s Tofu is now ready. Serve it on a platter. Garnish with chopped green onions and sesame seeds for a nice touch. For the full recipe, check out the detailed instructions above. Enjoy your cooking! To get that perfect crunch, follow these tips: - Use firm tofu: Firm tofu holds its shape better and crisps up nicely. - Press the tofu: Remove extra moisture by pressing the tofu for at least 30 minutes. This helps it fry better. - Coat well with cornstarch: Make sure each piece is fully coated. This creates a crispy shell. For frying, heat about half an inch of vegetable oil in a skillet. Fry the tofu in small batches. This way, each piece gets enough space to fry evenly. If you want to keep your crispy tofu warm, preheat the oven to 300°F (150°C) and place the fried tofu on a tray. If frying isn't your thing, try these alternatives: - Air fryer: Preheat and cook the tofu for about 15-20 minutes at 400°F (200°C). Shake halfway through. - Oven: Bake at 425°F (220°C) for 25-30 minutes, flipping halfway for even crispiness. To add more depth to your dish, consider these ideas: - Extra spices: Add five-spice powder or crushed red pepper for more flavor. - Aromatics: Fresh herbs like basil or cilantro can brighten the dish. Adjusting the heat level is easy. For mild heat, use less chili paste. For more spice, add more chili or a dash of hot sauce. You can also add fresh sliced chili peppers when cooking the sauce for an extra kick. For the full recipe, check out the Crispy General Tso's Tofu section above. {{image_2}} If you want to switch things up, try using chicken or shrimp. Both proteins work well with the General Tso sauce. For chicken, cut it into bite-sized pieces. You can marinate it in soy sauce for extra flavor. For shrimp, choose medium-sized shrimp and peel them. Cook them quickly in the hot oil until they turn pink. This keeps them tender and juicy. You can also play with flavors. A sweet and sour version adds a fun twist. Use pineapple juice instead of rice vinegar. This gives a fruity taste that pairs well with the sauce. Adding vegetables can make this dish even better. Think bell peppers, broccoli, or snap peas. They can add color and crunch. Stir-frying vegetables before adding the sauce keeps them bright and fresh. For the perfect meal, pair your crispy General Tso’s tofu with steamed rice. White rice or fried rice works great. You can also serve it with a side of stir-fried greens. Bok choy or spinach are my favorites. When plating, use a large white dish for contrast. Arrange the tofu in a circular pattern and sprinkle with sesame seeds. Add a few green onions on top for a pop of color. This makes your meal look as good as it tastes. For more ideas, check out the Full Recipe for more tips on how to elevate your presentation. To keep your leftover crispy General Tso's tofu fresh, store the tofu and sauce separately. This helps maintain the tofu's crunch. Place the tofu in an airtight container. Pour the sauce into another container. Store both in the fridge. They will stay good for about three days. When reheating, use an oven or skillet. Avoid the microwave. Microwaving makes the tofu soggy. Instead, preheat your oven to 350°F (175°C). Spread the tofu on a baking sheet. Heat for about 10 minutes. This method keeps it crispy and warm. You can freeze tofu, but it may change texture. If you want to freeze it, do this before cooking. Cut the tofu into cubes, then freeze in a single layer. Once frozen, transfer the cubes to a freezer bag. The tofu will last for about three months. To reheat frozen tofu, first, thaw it in the fridge overnight. After it thaws, you can fry it again for crispiness. Remember, the flavor might be slightly less than fresh tofu. However, it still tastes great in General Tso's sauce. To make tofu less soggy, start by pressing it. Wrap the tofu block in a clean kitchen towel. Place a heavy object on top, like a skillet or a few cans. This helps squeeze out moisture. Leave it for at least 15 to 30 minutes. After pressing, drain any excess water. Cut the tofu into cubes. Coating it in cornstarch also helps absorb moisture and adds crispiness. Using soft or silken tofu changes the dish. These types are more fragile and won't hold their shape. They can break apart during frying, leading to a mushy texture. Firm tofu is best for this recipe. It stays intact and gets crispy when cooked. If you want to use silken tofu, consider making a sauce instead of frying it. Crispy General Tso’s Tofu pairs well with many sides. Here are some ideas: - Steamed jasmine rice - Fried rice with vegetables - Stir-fried broccoli or green beans - A fresh salad with sesame dressing - Spring rolls or dumplings For drinks, try serving it with green tea or a light beer. These options balance the meal well. You can find the full recipe above for all the details. In this blog post, we explored how to make Crispy General Tso’s Tofu from start to finish. We covered the key ingredients, preparation techniques, frying methods, and sauce creation for the perfect balance of flavors. You also learned tips for achieving crispy tofu and variations to accommodate different diets. Remember, proper storage keeps leftovers fresh and crisp. Enjoy experimenting with these methods and spices. Your tofu dish can impress any guest, whether it's for a weeknight meal or a dinner party. Happy cooking!

Crispy General Tso’s Tofu

Discover the delicious crunch of Crispy General Tso's Tofu with this easy recipe! Perfectly fried tofu cubes are tossed in a mouthwatering sauce made with garlic, ginger, and a hint of spice. Whether you're a tofu lover or exploring plant-based dishes, this recipe is sure to impress. Click through to elevate your dinner game and enjoy a flavorful meal that’s both satisfying and simple to make!
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Ingredients
  

1 block firm tofu, pressed and cubed

1 cup cornstarch

Vegetable oil, for frying

1 tablespoon sesame oil

4 cloves garlic, minced

1-inch piece ginger, minced

1/2 cup soy sauce

1/4 cup rice vinegar

1/4 cup sugar

1 tablespoon chili paste (adjust to taste)

2 green onions, chopped

Sesame seeds, for garnish

Instructions
 

Preheat the oven to 300°F (150°C) to keep fried tofu warm.

    Start by draining and pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

      In a large bowl, toss the tofu cubes with cornstarch until all pieces are coated well.

        Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

          Once the oil is hot, carefully add the tofu cubes in batches, ensuring not to overcrowd the pan. Fry until golden and crispy on all sides, approximately 3-4 minutes per side.

            Remove the fried tofu and place it on a paper towel-lined tray to absorb excess oil, then transfer it to the oven to keep warm.

              In the same skillet, reduce the heat to medium and add sesame oil, minced garlic, and ginger. Sauté for about 1 minute until fragrant.

                Add soy sauce, rice vinegar, sugar, and chili paste to the skillet, stirring to combine. Cook for about 2-3 minutes, until the sauce has thickened slightly.

                  Gently fold in the crispy tofu cubes, ensuring they are well-coated with the sauce and heated through.

                    Serve the General Tso’s tofu on a platter, garnished with chopped green onions and sesame seeds.

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