Crispy General Tso’s Tofu
About this recipe
Crispy General Tso’s Tofu is a delicious and satisfying dish that brings a plant-based twist to a classic favorite. This recipe features extra firm tofu, which is marinated and coated to achieve a wonderfully crispy texture that pairs perfectly with a flavorful sauce.
In this version, the creator emphasizes the importance of using extra firm tofu to maintain its shape and achieve that coveted crunch. The combination of soy sauce, maple syrup, and toasted sesame oil in the marinade adds depth to the tofu, making it a standout dish.
Ingredient notes
- You can adjust the amount of flour and water in the batter as needed for consistency.
Tips from Yeung Man Cooking’s video
- Patting the tofu dry is crucial for achieving a crispy texture, as it removes excess moisture.
- The irregular shape of the tofu pieces helps create a crispier outer layer when fried.
- Fry the tofu in batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.
Good to know
- How many servings does this recipe yield?
- This recipe is good for 2-3 portions.
- What can I do if the batter is too thick or too thin?
- You can add more flour or water to the stations as needed.
- How long should I fry the tofu?
- Fry the tofu for 4-6 minutes on the first side and 3-4 minutes on the other side until golden brown.
- Can I bake the tofu instead of frying it?
- Yes, you can try baking the tofu at 400 degrees with some oil sprayed on, flipping occasionally until golden brown.
No life story here — the video and the recipe are the whole point. All credit to Yeung Man Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Pat dry the extra firm tofu with a paper towel and break it into medium bite-sized pieces.
- 2
Add the soy sauce, maple syrup, and toasted sesame oil to the tofu and toss to combine. Set aside to marinate for a few minutes.
- 3
Set up two plates: one for dry and one for wet. Add 1 cup of flour to the dry plate. In the wet plate, add 1/2 cup of flour and 3/4 cup of water, and use a fork to dissolve the flour.
- 4
Add half of the tofu to the dry plate and coat. Transfer the tofu to the wet plate and coat, then transfer back to the dry plate and coat again. Set aside and repeat with the remaining tofu.
- 5
Add the avocado oil to a frying pan and heat on medium heat for a few minutes. Test readiness by inserting a bamboo chopstick; if there are fast-moving bubbles, it's ready.
- 6
Carefully place half of the battered tofu into the hot oil and fry for 4-6 minutes until golden brown. Flip the tofu and fry the other side for 3-4 minutes. Transfer to a cooling rack and repeat with the remaining tofu.
- 7
For the sauce, finely chop the garlic and ginger. Heat a sauté pan to medium heat and add the chili oil, garlic, and ginger. Sauté for a few minutes until fragrant.
- 8
Add the dried red chilies and sauté for another couple of minutes.
- 9
Add the maple syrup, plant-based oyster sauce, soy sauce, dark soy sauce, and black vinegar. Stir and cook the sauce for about a minute.
- 10
Make a slurry by combining the potato starch with 2 tablespoons of water. Pour the slurry into the sauce while stirring. If the sauce is too thick, stir in a little more water.
- 11
Add the crispy tofu to the sauce and stir to coat.
- 12
Plate the tofu and garnish with white sesame seeds.
Heads up — we had to guess a little:
- The recipe mentions using 1 cup of flour for the dry station, which I assumed to be all-purpose flour based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Yeung Man Cooking’s original video on YouTube. Follow them there — it’s their dish.
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