Crispy General Tao Tofu

If you’re looking for the ultimate plant-based comfort food, this Crispy General Tao Tofu is a game-changer. Forget soggy tofu—we’re using a professional cornstarch-pressing technique to achieve that perfect golden crunch, all tossed in a glossy, zesty sauce that rivals any takeout. It’s a rewarding 'kitchen project' that balances sweet heat with incredible texture. Whether you’re a long-time tofu lover or a skeptic, this recipe is designed to impress

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Course: Main Course

Cuisine: Chinese

Ingredients Method

Ingredients

Sauce :

1/4 cup brown sugar 55 g
1/4 cup chicken or vegetable broth 60 ml
2 tbsp soy sauce 30 ml
2 tbsp rice vinegar 30 ml
2 tbsp ketchup 30 ml
1 tsp cornstarch 5 ml
1 tsp sambal oelek (chili paste) 5 ml

Stir-fry :

1 lb firm tofu, cubed and patted dry 450 g
2 tbsp cornstarch (for coating) 30 ml
1/4 cup canola oil 60 ml
4 green onions, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, minced 5 ml

Method

Sauce

In a small bowl, whisk all the ingredients together until well combined. Set aside.

Stir-fry

Coat the Tofu: In a large bowl, toss the tofu cubes with the cornstarch. Shake off any excess starch and transfer the tofu to a plate.
Sear the Tofu: In a wok, heat the oil over medium-high heat. Fry the tofu in two batches until lightly golden brown. Season with salt and pepper. Remove the tofu using a slotted spoon and drain on a plate lined with paper towels.
Aromatics: In the same wok, sauté the green onions, garlic, and ginger for 1 to 2 minutes while stirring, until softened. Add a little more oil if necessary.
Thicken and Coat: Pour in the sauce and bring to a boil while stirring constantly. Add the fried tofu back into the wok and cook for another 2 minutes, tossing well to reheat the tofu and coat it thoroughly with the thickened sauce.

A Few Tips for Success:

The Secret to Crispiness: Make sure your tofu is very dry before coating it in cornstarch. Don't hesitate to press it between two sheets of paper towel for about 15 minutes to remove excess moisture.

The Sauce: Whisk the cornstarch thoroughly into the cold sauce ingredients before adding it to the pan; this prevents any clumps from forming.

The Sambal Oelek: If you like a kick, feel free to double the amount (10 ml). The brown sugar in the recipe significantly mellows out the heat of the chili paste.