General Tso's Tofu

Flavorful sauce, and overall a good recipe. I highly recommend following some of the other reviewers' suggestions to marinate the tofu in the sauce before coating in the egg and cornstarch mixture and baking at 325F for about 30 minutes. If you like your General Tso's with a lot of sauce, I recommend doubling the sauce recipe, which will give you enough marinade for the tofu and plenty of sauce for the dish itself.

9 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I am not much of a tofu lover so I decided to try this with A couple of modificatitions. I made the sauce and marinated the tofu in it before breading it with the egg and cornstarch.( for a couple of hours.) Then I baked the tofu in a 325 oven for approximatley 30 min. so that it was crispy and then I used the "marinade" plus made an extra batch of sauce and proceded with the rest of the recipie. I must say it was YUMMY YUMMY. I had it with stirfried broccoli, baby corn, snowpeas and rice. The tofu had better flavour by marinating first and you can eliminate a lot of the oil by baking it instead of frying.

8 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was good. I think if I make it again I will follow in the footsteps of some of the other reviewers and marinate the tofu so it takes on more flavor and maybe try baking it instead. This had too much of a fried flavor, but that may just be me, we try to eat healthy and don't eat fried foods very often so I probably noticed this more than anyone else. I did double the sauce and may try to thicken it a little more next time. Served with steamed broccoli and brown rice.

4 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is the best tofu I've ever eaten. Ever. I did, however, make a few modifications. I baked it after marinating, as per Tracy Pontarollo's suggestion (I didn't freeze it though, I'm fine with the texture), used cider vinegar and chicken stock, halved the soy and sugar, and used my own dried Bird's eye chiles. I also pretty much doubled the garlic and ginger. This wasn't too spicy and it was all delicious.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

if you make this, be prepared to eat an entire block of tofu by yourself. it's that addicting. no shame! :)

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Oh my gosh this was sooo good!!! It wasn't until this recipe that I knew tofu could taste so good. Since then I have tried tofu in other formats and it can be really good. This recipe will go in my family recipe book for sure. I didn't change a thing and it was perfect.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Oh my gosh! I can't believe I didn't review this before -- we've made this recipe 6 or 7 times since I found it, and it's hands-down the best tofu recipe I've ever had. I'd give it 10 stars if I could!! I made it almost exactly as written -- the only change was instead of using all vegetable oil for frying, I added a generous splash of sesame oil. I also put the cornstarch in a brown paper bag and added a few cubes at a time, shaking well, and it covered them perfectly with no mess.

We like spicy food so we added a good sprinkling of the crushed red pepper flakes. My son likes tofu extra crispy, so I leave it in the pan until it is almost a dark golden brown. I double the sauce and serve this as a meal with broccoli and rice -- with the sauce ladled over all. What a super recipe -- makes my mouth water just writing a review about it. :) Thanks for sharing!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Awesome! I doubled the sauce recipe and used water and ketchup rather than broth.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great Recipe! I followed exactly and was extremely happy. Next time I'll double the sauce though. There was just enough to coat the tofu, but not run over onto the rice. Other than that, very pleased.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Fantastic! I started by freezing the block of tofu overnight to make a more chicken-y texture. I followed the top review and baked the egg and cornstarch coated tofu pieces in the oven at 325 for 30 minutes. This made the texture come out wonderful! I used half the tofu called for (what I had on hand), and marinated the cubes for a couple hours in a ziploc bag with the sauce. After lightly squeezing the tofu as I removed it from the marinade, I had plenty of sauce left to pour in the pan later. I will definitely be making this again!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was TASTY! My husband is diabetic, so I used SPLENDA instead of sugar & it worked just great. We ate this over quinoa. AWESOME!!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

5 stars is an insult. I LOVED this and even my tofu hating husband loved this. So happy I found it and took the chance in making it. I love the coating on the tofu. It fried up nicely with very little oil. I will try it for other dishes this way as well. I doubled the recipe and it worked well. I used rice wine vinegar and skipped the sherry. After I fried the tofu I added a touch more oil to the pan and sir fry broccoli and cauliflower (1 mixed bag), 2 sliced Japanese eggplants and 1 head of bok choy cut into pieces. When they were done I placed in a large bowel and proceeded with step 7. I mixed all the sauce ingredients together b4 I got this far so all I had to do was pour it in the pan. The cornstarch brought it to the perfect consistency and this was the perfect amount of sauce; not too much or too little. I poured the tofu over the veggies and served brown rice on the side. It was great and I’ll defiantly be making this again. The only complaint I got from DH was that there were no egg rolls LOL. Thank you for posting this great recipe.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I have been searching for a different kind of tofu recipe & this one is a winner! Based on other reviews, I marinated the tofu over night. Then drained the tofu, dipped in egg & corn starch, and baked for ~ 30 min at 325. I doubled the sauce as well and used sesame oil instead of veg oil. Served with steamed broccoli and wild rice.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

It is an absolutely amazing recipe! Easy to make and delicious! My husband tried tofu once in Chinese restaurant and didn't it like it. Now, when I make tofu according to this recipe, he loves it. I prepared it for the 3rd time this week :)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Like others, I don't normally use tofu except in hot and sour soup. So decided to try this recipe. I did follow other reviewer's advice and baked the tofu after coating it with cornstarch in the oven for 30 minutes at 325 degrees. Then I put it in the skillet with the sauce. Steamed broccoli and also put that into the sauce. I doubled the sauce amount, and was glad I did...it is an excellent sauce. Still can't get used to the texture of the tofu though. So I'll have to try putting it in the freezer as suggested. Thanks for sharing the recipe!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I really enjoyed this dish and found it to be very flavorful. Great dish if you love tofu!!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I loved it i also marinated the tofu first in sauce then egg and cornstarch , This was my second time cooking tofu and i found it quick and easy i to highly recommend this recipe

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I wanted to try marinated and baking the tofu like other reviewers suggested, however time escaped me and I ended up following the recipe word for word. The sauce was extremely delicious and went really well with snap peas and mushrooms that were cooked with a little bit of olive oil (we didn't have broccoli).
I wasn't a huge fan of home-cooked tofu, but looking at how a few people have fried it really helped me understand how to make it the way it is in restaurants. The sauce adds so much flavor to the otherwise blandness of the tofu.
I'm bookmarking this recipe to make on many other occasions!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is incredible! I doubled the sauce, and used a finely diced white onion instead of a scallion. It has a great flavor, and was really similar to restaurant General Tso's. Great recipe - this one's a keeper!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This dish is AMAZING!!!!! It is seriously so good. Thank you so much for helping me understand how great and versatile Tofu can be. It is perfect. We like to marinate the tofu before. Just one more thing DOUBLE the sauce!!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account