General Tao's Tofu

12/12/2010

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Adapted from http://vegweb.com
  • 1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces (Wildwood Organics Sprouted Extra Firm Tofu)
  • 1 egg, beaten
  • 3 tablespoons + 2 tablespoons water, divided
  • 3/4 cup + 1 tablespoon cornstarch, divided
  • vegetable oil for frying + 3 tablespoons vegetable oil, divided
  • 3 green onions, chopped
  • 1 tablespoon minced ginger (The Ginger People Pantry Essentials Organic Minced Ginger)
  • 1 tablespoon minced garlic
  • 2/3 cup vegetable broth (Pacific Naturals Organic Vegetable Broth)
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
  • 1 tablespoon white vinegar
  • red pepper, to taste
  • steamed broccoli, to serve
Preparation
  1. Dip tofu in egg mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
  2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger, and garlic; cook for about 2 minutes.  Be careful not to burn garlic. 
  3. Add vegetable broth, sugar, soy sauce, vinegar, and red pepper. 
  4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.
  5. Serve immediately with steamed broccoli over your choice of rice.
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Orange Chicken Tofu Style

12/12/2010

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Adapted from www.vegweb.com
  • 3 tablespoons olive oil, divided
  • 1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces (Wildwood Organics Sprouted Extra Firm Tofu)
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 1/4 cup + 2 tablespoons water
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons vinegar
  • 2 tablespoons soy sauce (San-J Organic Tamari Reduced Sodium Soy Sauce)
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon red pepper flakes, to taste
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • hot cooked rice, to serve
Preparation
  1. Saute tofu in 2 tablespoons oil until browned. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.
  2. Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes.  Bring to a boil.  Reduce heat to medium.
  3. In a small cup or dish, mix together cornstarch and water until thoroughly blended.  Pour cornstarch mixture into sauce, stirring constantly. 
  4. Cook, stirring, over medium heat until sauce thickens to your liking.  Remove from heat and combine with tofu until completely coated. Serve over rice.
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