ID: 29ee9b5d...
This recipe guides you through creating an extraordinarily crispy General Tso's Tofu. The tofu is double-battered and deep-fried to golden perfection, then tossed in a rich, sticky sauce that's a perfect balance of sweet, savory, and spicy flavors.
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Break extra firm tofu by hand, marinate with soy sauce, maple syrup, and sesame oil. → Create a dry flour station and a wet flour-water batter. Double-coat the tofu: dry, wet, then dry again. → Deep-fry the coated tofu in batches until golden brown and exceptionally crispy. Set aside on a cooling rack. → Sauté garlic, ginger, and dried chilies in chili oil. Add maple syrup, oyster sauce, soy sauces, and black vinegar. Thicken with a potato starch slurry. → Toss the crispy tofu in the finished sauce until well-coated, garnish with sesame seeds, and serve.
Break extra firm tofu by hand, marinate with soy sauce, maple syrup, and sesame oil. → Create a dry flour station and a wet flour-water batter. Double-coat the tofu: dry, wet, then dry again. → Deep-fry the coated tofu in batches until golden brown and exceptionally crispy. Set aside on a cooling rack. → Sauté garlic, ginger, and dried chilies in chili oil. Add maple syrup, oyster sauce, soy sauces, and black vinegar. Thicken with a potato starch slurry. → Toss the crispy tofu in the finished sauce until well-coated, garnish with sesame seeds, and serve.
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Using extra firm tofu is important as it holds its shape well during the process.
Breaking the tofu by hand instead of cutting creates irregular surfaces, which results in an extra crispy texture after frying.
The double-battering process (dry-wet-dry) is key to achieving the signature crispy coating.
Fry the tofu in batches to avoid overcrowding the pan, which would lower the oil temperature and result in less crispy tofu.
The sauce should be prepared and ready right after the tofu is fried so you can toss them together while the tofu is still hot and crispy.
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