We are all in a period of time where we are cooking what we have at home and ultimately that means what we are able to score at the grocery store.
I had some tofu at home which I wanted to use up, but at the same time I did have poke bowl on my menu plan so after some surfing I decided to make the poke bowl with an all American favourite when it comes to Chinese takeaway and that is General Tso’s Chicken, or in this case TOFU.
I saw a few recipes, but my son recommended I use a recipe that a friend of his had given him (He loves cooking too!) I made the same recipe for chicken and for tofu and am happy to report that both turned out absolutely fantastic!
Before you get put off by the long list of ingredients mentioned, let me assure you that although I have broken up the recipe into parts and all the parts actually have similar ingredients so don’t worry too much AND most of these ingredients are staples you would most likely have in your pantry.
For the marinade:
5 pieces of firm tofu cut into cubes
2 tsp egg replacer mixed into 2 Tbsp of water
3 Tbsp dark soy sauce
4 Tbsp soda water
3 Tbsp corn starch
For the crumble:
1 cup all-purpose flour
1 cup corn starch
1 tsp baking powder
Salt & pepper to taste
For the sauce:
4 Tbsp dark soy sauce
4 Tbsp soda water
3 Tbsp vinegar
4Tbsp vegetable stock
1/4 cup sugar
1 tsp roasted sesame oil
1 Tbsp corn starch
6 spring onions
2 tsp ginger garlic paste
5 dried chillies
1. Beat the egg replacer (you can use 2 egg whites if you are comfortable with eggs) until frothy.
2. Mix all the ingredients into the bowl until you get a smooth sauce.
3. Reserve half of the marinade, leaving enough to soak the tofu in.
4. Leave tofu soaking for a few minutes, while you prepare the crumble.
5. In a separate bowl, mix in all the crumble ingredients and then add in the reserved marinade. Use your fingers to form large crumbs.
6. Now coat each piece of tofu with the crumbs and fry until crisp. Set aside.
7. Mix all the sauce ingredients except the last three and whisk into a smooth sauce.
8. In a pan, add some some oil, and sauté the ginger garlic paste. Then add in the spring onions (reserving some for the garnish)
9. Once thickened, add in the tofu and mix gently to coat*
Warm some vinegar and add sugar to taste, allowing it to dissolve completely. Add in thinly sliced onions.
Refrigerate for a few hours, until the onions turn pink.
For best result, store overnight before use.
Pour some of the brine from the onions into a bowl and allow the carrots to soak for an hour or so. Remove from brine (or not)
Cook the sliced cucumber with finely chopped ginger flower and saute until cucumber turns translucent.
On a bed of rice, place the tofu in the centre and add the sides to the sides (no irony there!!)
Sprinkle black sesame seeds over the dish and garnish with the reserved spring onions**
* Should you be making the dish with chicken, use chicken thighs or breasts and cut into one inch cubes. You will need to allow the chicken to soak in the marinade for an hour before frying.
** You can replace the spring onions with coriander / cilantro if that’s what you have on hand. Similarly, you can also use white sesame seeds instead of black.