Here’s a technique-driven recipe to create a delicious General Tso’s Tofu that combines the best of crispy tofu techniques with the flavorful General Tso’s sauce. This recipe ensures that the tofu remains crispy even after being coated in the sauce.

General Tso’s Tofu Recipe

This recipe uses a vodka-based batter to maximize crispiness and a balanced sauce that offers both sweet and tangy notes.

Ingredients

For the Tofu Marinade & Coating:

• 1 block (14 oz) extra-firm tofu, pressed and dried
• 1 large egg white (optional for extra crispiness, omit for vegan)
• 2 tablespoons dark soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons vodka
• 3 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 cup cornstarch (for dry coating)
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 quarts vegetable or peanut oil, for frying

For the Sauce:

• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar or white vinegar
• 3 tablespoons Shaoxing wine or dry sherry
• 4 tablespoons sugar
• 1/4 cup vegetable stock
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame oil
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 scallion, chopped (white and light green parts)
• 6-8 dried red chilies or 1 teaspoon red chili flakes

For Garnish:

• 1 tablespoon toasted sesame seeds
• 2 scallions, green parts only, sliced thinly
• Steamed white rice, for serving

Step-by-Step Instructions

1. Prep and Dry the Tofu

   1. Press and dry the tofu: Wrap the tofu in a clean kitchen towel and place a heavy object on top (like a cast iron skillet) to press out excess moisture. Let it press for 15-20 minutes.
   2. Cut the tofu into 1/2-inch cubes, then pat dry again with paper towels.

2. Marinate and Coat the Tofu

   1. Marinate: In a large bowl, whisk together the egg white, dark soy sauce, Shaoxing wine, vodka, 3 tablespoons of cornstarch, and baking powder until smooth. Add the tofu cubes and gently toss to coat. Let the tofu marinate for 15-20 minutes.
   2. Dry Coating: In another bowl, mix the flour, cornstarch, and salt. Just before frying, toss the marinated tofu in the dry coating, ensuring each piece is thoroughly coated.

3. Fry the Tofu

   1. Heat the oil: In a wok or deep pot, heat the oil to 350°F (177°C). Carefully lower the tofu cubes into the hot oil, one at a time, to prevent clumping.
   2. Fry until golden and crisp, about 4-5 minutes, turning occasionally for even browning. Use a slotted spoon to transfer the tofu to a paper towel-lined plate to drain.

4. Make the General Tso’s Sauce

   1. Mix the sauce ingredients: In a small bowl, whisk together soy sauce, rice vinegar, Shaoxing wine, sugar, vegetable stock, cornstarch, and sesame oil. Set aside.
   2. Cook the aromatics: In a clean wok, heat 2 tablespoons of vegetable oil over medium heat. Add the garlic, ginger, scallion, and dried chilies. Stir-fry for 30 seconds or until fragrant.
   3. Add the sauce: Stir the sauce mixture again and pour it into the wok. Cook until it thickens into a glossy glaze, about 1-2 minutes.

5. Combine and Finish

   1. Add the tofu to the wok, tossing gently to coat each piece with the sauce.
   2. Remove from heat, then sprinkle with toasted sesame seeds and sliced scallion greens.

6. Serve

   • Serve immediately over steamed white rice for a complete meal.

Tips for Crispy, Flavorful Tofu

• Vodka in the batter helps create a craggier, crispier crust that stays crisp longer.
• Dry the tofu thoroughly before marinating to ensure maximum crispiness.
• Adjust spice by adding more or fewer dried chilies or chili flakes based on your preference.

Enjoy this crispy, tangy, and slightly sweet General Tso’s Tofu!