Crispy General Tso’s Tofu
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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🍳 調理の流れ
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.
調理手順
簡単な手順
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.
イントロ
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.
ステップ 1
Pat dry the 350g block of extra firm tofu with a paper towel. Break the tofu by hand into medium, bite-sized, irregular pieces and place them in a bowl. This creates more surface area for a crispier texture.
ステップ 2
To the bowl of tofu, add 2 tsp soy sauce, 2 tsp maple syrup, and 1 tsp toasted sesame oil. Gently toss to combine and set aside to marinate for a few minutes.
ステップ 3
Set up a breading station with two bowls. In the first bowl (dry station), add 1 cup of all-purpose flour. In the second bowl (wet station), add 1/2 cup of all-purpose flour and 3/4 cups of water. Whisk with a fork to create a smooth batter.
ステップ 4
Working in batches, add half of the marinated tofu to the dry flour and toss to coat. Shake off any excess.
ステップ 5
Transfer the flour-coated tofu to the wet batter and gently coat each piece.
材料リスト
重要なメモ
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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