• 1 package Extra Firm Tofu
  • 2 egg whites
  • 1 1/2 cups corn starch
  • 2 peppers julienned
  • sesame seeds for garnish
  • 1/4 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp dry white vermouth
  • 1 tbsp mushroom oyster sauce
  • 1 tbsp soy sauce
  • 1/4 cup low sodium vegetable broth
  • 1/2 tsp sambal oelek
  • 1 tbsp corn starch
  • 1 tbsp olive oil

My boyfriend and I are huge fans of general tao chicken and I make it often at home. I’ve been trying to find flavorful ways of incorporating a few tofu meals into our weekly menu and I thought general tao sauce would be just the thing to try. Last night I made it for the first time and knew it was a success when my carnivore boyfriend went for seconds with joy.

Here’s how I make it.

  • Cut the tofu into cubes that are similar in size to general tao chicken
  • In a bowl whisk the egg whites until soft peaks, season with salt and pepper
  • Preheat fryer to 375F
  • Toss all the tofu into the egg whites and coat evenly
  • Have a seperate bowl ready with the corn starch, season with salt and pepper
  • Take out tofu pieces and coat in the corn starch, pat to remove excess starch and place in the fryer
  • Fry in batches, don’t overcrowd your pan.  Cook until the coating is crisp, a few minutes a side.
  • Remove the fried tofu pieces and lay on a cooling rack lined with paper towels.
  • Sprinkle with salt while it’s still hot.
  • You can keep the tofu warm by placing it in a 200F oven until ready to use .
  • In a measuring cup mix the vinegar, sugar,  soy,  mushroom oyster sauce,  vegetable broth, sambal, vermouth
  • In a seperate bowl add the 1 tbps cornstarch with a 1/4 cup water.
  • You can mix the ingredients for the sauce ahead of time, but only saute the peppers, sauce and tofu just before serving.
  • Heat a large saucepan or wok on medium-high heat with the oil.  Sauté the peppers for a few seconds then add all the sauce and bring to a boil.  Add the corn starch slurry (make sure the cornstarch is evenly incorporated into the water)  stir constantly as it thickens.  Once the texture of the sauce has changed toss in your reserved tofu.
  • I like to serve this with jasmin scented rice and a sautéed veg.  Garnish the General tofu with sesame seeds.

This recipe reheats really well the day after for lunches. This sticky slightly spicy sauce coats the tofu completely and gives it so much flavor you could only guess you’re eating tofu by its texture.