General Tao Tofu - Ricardo
Ingredients
Sauce
- ¼ cup Chicken or vegetable stock
- 1 ½ tbsp Brown sugar
- 2 tbsp Light soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Ketchup
- 1 tsp Cornstarch
- 1 tsp Sambal oelek or more
Stir-Fry
- 450 g Firm tofu cubed and patted dry
- 1 tbsp Cornstarch
- 4 Green onions finely chopped
- 1 tsp Ginger finely chopped
- 2 cloves Garlic finely chopped
Instructions
Sauce
- In a bowl, combine all the ingredients. Set aside.
Stir-Fry
- In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.
- In a wok over high heat, heat oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Remove the tofu from the wok and drain on paper towels.
- In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce.
- Serve with rice and broccoli.
- DONE