I absolutely love tofu. Whenever I’m at a Chinese or Thai restaurant I opt for tofu because of its health benefits. And I actually like the taste of it. A lot of people don’t like tofu because of the taste. They say it tastes spongy but I believe it’s all in the way it’s seasoned. I believe if you season tofu well it can taste amazing. In my earlier blog posts, I used to briefly talk about the health benefits & I would like to continue to do so. This way when you read MY blog posts you can feel fulfilled in your belly and your mind can be stimulated as well.
Tofu is made from soy bean curds, is naturally gluten-free and low calorie. It contains no cholesterol and is an excellent source of protein, iron and calcium. Soy is the prime component of tofu and is a complete source of dietary protein, providing all of the essential amino acids needed in a daily diet.
Now on to today’s recipe…
Jay’s General Tso’s Tofu
1 package of firm tofu
3 spring onions chopped
1/4 cup of hoisin sauce
1/3 cup of rice vinegar
1/3 cup of chicken or vegetable broth
1/2 cup of canola or vegetable oil to fry your tofu
3 tablespoons of water
A few dashes of Braggs Amino (I prefer Braggs over Soy sauce)
1/3 cup of Corn starch to coat your tofu in
1 thumb of garlic chopped
A few dashes of crushed red pepper
A few sprinkles of sugar (brown, turbino/raw or white)
Step 1: Remove tofu from packaging, draining the water off. Cut your tofu I half length wise & place a paper towel over it along with a cutting board and press well to squeeze all the water out of it. Flip it over to the other side and do the same. The goal is to get as much water out as possible.
Step 2: Cut your tofu into 1 inch squares and if you choose to cut them again you can. I opted to cut them into triangles.
Step 3: Take your Corn starch and sprinkle it well coating each side.
Step 4: Pour your canola oil into your wok on medium heat and place into your work. Allow your tofu to brown well.
Step 5: Line a colander with a paper towel or napkin to allow the oil to drain. You may have to shake it well in the colander as well just to ensure you get as much oil off as possible.
Step 6: Once you’ve let your tofu to set aside, cut your scallions, green onions or spring onions and add your chopped ginger as well.
Step 7: Add a teaspoon of minced garlic and mix well on medium heat. Note, I drained the oil out of my wok and let just a little bit to sauté my veggies in.
Step 8: Add tofu to your sautéed veggies and allow it to all cook well together.
Step 9: Add your hoisin sauce, rice vinegar, chicken or veggie broth, Braggs Amino, and a tablespoon of sugar to your wok over your tofu, scallions and ginger and stir well.
Step 9: Steam your veggies and once you’ve allowed your tofu to cook well serve and eat.