Recipe by Chef Heidi Fink
General Tao Tofu
- Prep time 30 mins
- Cook time 15 mins
- Ready in 45 mins
- Yield Serves 4
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A delicious and healthy vegetarian twist on the Chinese take out classic dish.
Ingredients
- Tofu
- Garnish
Directions
- Tofu: Preheat the oven to 400 convection.
- Cut the tofu into bite-sized pieces. Place on a parchment-lined tray and drizzle with oil and sprinkle with salt. Use the sides of the parchment to gently flip around the tofu to coat evenly with oil and salt. Spread the tofu pieces out again.
- Place in the oven and roast for 10 to 15 minutes, until tofu is lightly golden. Place on a rack to cool somewhat while making the sauce.
- Sauce: Remove seeds from the dried chilis and place in a little bowl. Mince the garlic and ginger and mix together in a little bowl.
- Mix together the sauce ingredients (from 3 Tb soy sauce through to 2 tsp cornstarch) in a bowl and set aside.
- Slice the green onion and set aside.
- Heat a wok or large skillet over medium high heat. Add 2 Tb of vegetable oil and the dried chilis. Let sizzle until the chilis just start to darken, then add the garlic and ginger. Stir-fry until fragrant, about 10 seconds, then add the remaining sauce ingredients. Mixing vigorously the whole time, cook the sauce until it boils and thickens and looks glossy.
- Add the roasted tofu and toss (or stir) to coat evenly with the sauce. Stir in the sliced green onions and serve immediately, with rice.
