I never thought I would say that I like tofu. But I am and I am thinking today about what tofu dish I am going to try to make tomorrow.
I think my enjoying tofu has occurred for two reasons. First, a preconceived notion that tofu was not good given this carnivores perspective. I have found out differently. Second, and more importantly, learning how to cook it. I have not worked with tofu a lot, as of yet, but I really like it when it is crisped up. I have crisped it up in an oiled skillet plain and dredged. This GF Asian Tofu Stir Fry used dredged tofu.
Searching my blog to see my tofu recipes, I find that I have made more tofu recipes than I realized. I also notice the ethnic variety of dishes I have made. There is this very colorful THAI YELLOW CURRY TOFU recipe. Here is another Thai tofu dish using GREEN CURRY. The last tofu recipe I am sharing here is another ASIAN TOFU STIR FRY dish I made. The current recipe is really General Tso’s. Many people do not know that General Tso recipes are an American creation.
With more research, here is a link from the SMITHSONIAN that suggests the origins of the dish hail from Taiwan. Go figure. The cooking technique that I have now learned is the effect of using cornstarch mixed into the sauce at the start. It is amazing to watch the science and see the sauce thicken as it cooks. This science is something I will find other ways and recipes to incorporate it in.
The cast of characters.
The GF Asian Tofu Stir Fry Plated.
GF Asian Tofu Stir Fry
- 14 Ounces Firm Tofu
- 3 Tbsp Gluten Free Soy Sauce
- 1 Tsp Sambal
- 1 Tbsp Apple Cider Vinegar
- 6 Tbsp Cornstarch
- 2 Cloves Garlic minced
- 2 Inches Ginger grated
- 2 Tsp Olive Oil
- 2 Cups Rice
- 1 Head Broccoli
- 3 Tbsp Apple Cider Vinegar
- 3 Tbsp Soy Sauce
- 3 Tbsp Vegetable Stock
- 3 Tbsp Coconut Sugar
- 1 Tbsp Cornstarch
- 1 Tsp Hot Sesame Oil
Cook the rice according to the package instructions. Steam the broccoli and set aside.
To make the sauce just mix all the ingredients until well combined. Set aside.
First, wrap the tofu in paper towels and put a heavy plate or weight on it to drain the excess moisture.
Next, mix the gluten free soy sauce and vinegar in a bowl until well combined.
Add the tofu cubes and let rest for at least 5 minutes.
Drain the tofu and transfer 1/2 of the tofu cubes to a freezer bag with 3 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
In batches, cook the tofu cubes in a skillet with a little bit of oil over medium-high heat until all sides are golden brown. Be patient and turn the tofu to crisp all sides. Remove tofu from pan and set aside.
Add the garlic and ginger to the skillet and cook them over medium-high heat for about 1 to 2 minutes, stirring frequently until they start to golden brown.
Add the sauce to the skillet and cook until it thickens, stirring frequently.
Finally, add the tofu, stir and cook for 1 to 2 minutes more.
Remove pan from heat and serve with white rice and broccoli. Garnish with chopped chives.
Adapted from the Minimalist Baker - https://minimalistbaker.com/general-tsos-tofu/ and the Simple Vegan Blog - https://simpleveganblog.com/general-tsos-tofu/