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Crispy General Tso's Tofu
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Ingredients
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Step by step
Method
4 steps
- 1
Pat a 14–16 oz block of firm tofu very dry and cut into 1-inch cubes (freeze overnight and thaw if you want a meatier chew). Dip cubes in 1 beaten egg, then dredge in about ¾ cup cornstarch until fully coated.
- 2
Heat ½ inch neutral oil in a wok or deep skillet over medium-high until a bit of cornstarch sizzles. Fry the tofu in batches until golden and crisp on all sides, 2–3 minutes per batch. Drain on a rack. Pour off all but 1 tablespoon oil.
- 3
Whisk ½ cup soy sauce, ⅔ cup sugar, 1–2 teaspoons crushed red pepper flakes, ¼ cup dry sherry or Chinese cooking wine, ¼ cup white or rice vinegar, and ¼ cup water in a bowl. Stir-fry 1 tablespoon minced ginger, 2–3 minced garlic cloves, and 3 green onions cut into 1-inch pieces in the remaining oil 30 seconds until fragrant. Add 3–4 cups broccoli florets and a splash of water; cover 1–2 minutes until bright green and crisp-tender.
- 4
Return the tofu. Pour in the sauce and toss over medium heat until it bubbles and clings, 1–2 minutes. Stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water if you want it thicker. Serve over rice. You want crisp tofu cubes in a sticky sweet-heat glaze with bright broccoli — not soft tofu sponges or a watery sauce that won't cling.