General Tso’s Tofu is tasty, beautiful, and incredibly easy to make.

I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient.

Since it literally does not taste like anything you must flavor it with the seasonings.

In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.

It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.

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The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.

We all know that General Tso’s is probably the most well-known Asian fried chicken recipe of all, but you must give this one a go.

Also, you must use extra firm or at least firm tofu for this dish.

Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.

So, the taste of this is a bit sweet, hardly spicy, and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.

Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.

My husband and I enjoyed it so much that I decided to share this simple and easy recipe.

If you’re following Meatless Mondays’ then, hey, this is quite the perfect dish to make for you and your family.

Tap here for more amazing meatless recipes

Hey, if you get the chance to make my General Tso’s Tofu, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

ROOT VEGETABLE SHEET PAN

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

SKILLET GRILLED TOFU SALAD

Yield: Serves 4

General Tso's Tofu

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General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 35 minutes

Ingredients

Tofu:

• 1 block extra-firm organic tofu
• 1 tablespoon sesame seeds oil
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons oil

Sauce:

• 1 cup chicken broth (alt. vegetable broth for vegetarians)
• 1/2 tablespoon tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.

Garnish:

• 2 green onions, sliced
• 1 tablespoon sesame seeds
• A drizzle of sesame oil

Instructions

1. Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
2. Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
3. Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
4. Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
5. Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
6. Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
7. Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
8. Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
9. Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
10. Cook for a couple of minutes or until sauce thickens.
11. Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.

Notes

• If you wish to use store-bought General Tso's Sauce, you are more than welcome.

• Tofu must be extra firm or at least firm for this dish.
• If you are vegetarian using vegetable broth for the sauce

The Best Oil for Frying

• Peanut oil
• Soybean oil
• Vegetable oil
• Safflower oil
• Canola oil
• Corn oil

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Easy Pan-Fried Tofu is such quick tasty bites that you must make. So, in my opinion, you either like tofu or you do not. Yes, that would be my explanation.

It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever. I get emails about the tofu, and from time to time even cashier would ask how does it taste.

It’s so funny when my husband tries to explain instead of me. I just let him talk about food with people we meet. That being said, he just explains recipes or dishes that I have made using tofu. I crack up on the inside.

I actually made my own tofu and it was deeelicious. You can buy kits and make your own. Such amazing labor of love.

Anyhow, the best part of tofu is that it adapts pretty well to any flavor. For example, if you are going to use it in stews or soups it soaks in a seasoning of the dish and becomes really tasty.

For stews and smoothies, I like using soft tofu, although I used so many times firm too. On the other hand, for frying I always use firm or extra firm. It just holds much better while frying.

CLICK HERE FOR MORE RECIPES WITH TOFU

In this case, I use Nasoya Organic Firm Tofu that you probably could find in any grocery store in the USA. You are welcome to use any brand that you like or have, or use your homemade.

Oh, we have one more week in front of us and we are that much closer to a New Year. This year seriously past so fast. 2016! Wow! It feels like yesterday we celebrated 2015. Don’t you agree?

Do you go out to welcome a new year, or you are more like the indoor type of person surrounded by family and friends?

With 3 kids, I am glued to my sofa watching a movie or listening to music and eating pizza every year. It’s actually a relaxing night, to be honest.

WATCH MY NEW QUICK VIDEO TUTORIAL Pan-Fried Tofu

If you make my Easy Pan-Fried Tofu recipe please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycookig. Thank you so much in advance!

Yield: SERVES 4

Easy Pan-Fried Tofu

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The best part of tofu is that it adapts pretty well to any flavor. This dish is easy and so tasty.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 pack 14 OZ/397g Organic Firm Tofu, cubed
• 1 large egg mixed
• 1 cup Panko Bread Crumbs Japanese bread crumbs, or use any on hand
• 1/4 cup Oil

Seasoning:

• 1/4 tsp. salt, you can add up to 1/2 tsp of salt
• 1/4 tsp. Dry Parsley
• 1/4 tsp. Garlic powder
• 1/4 tsp. Chili powder
• Garnish options:
• Green onions
• Parsley
• Sesame seeds

Dipping Sauce:

• 2 Tbsp Gochujang Korean chili pepper paste
• 1 Tbsp Rice wine vinegar
• 1 tsp. Honey
• 1/2 tsp. Soy sauce lite
• 1/2 tsp. Sesame oil
• Sesame seeds

Equipment:

• Frying pan
• Measuring cup/spoons
• Cutting board
• Knife
• Kitchen Paper towel
• 1 Plate
• 2 mixing bowls

Instructions

1. Drain Tofu, then using a kitchen paper towel, pat-dry until almost all the moisture is gone.
2. Cube tofu into equal cubes or you can slice it as well. Transfer it to the bowl.
3. Combine seasoning because tofu does not have any taste whatsoever. You may use the seasoning that you like. I used a mix of salt, dry parsley, garlic, and chili powder/or flakes.
4. Break an egg into one bowl, and add a cup of breadcrumbs in the other, then season each with an equal amount of seasoning.
5. Dip each tofu cube into the egg, then cover it with the breadcrumbs. You could double-dip for a thicker crust. It’s not shown on the video, but half of the cubes I double dipped.
6. Preheat the oil to 375F/190C. That’s the standard oil temperature for frying. Use oils that have a high smoking point such as olive oil, peanut oil, sunflower oil, etc.
7. Fry for a couple of seconds on each side of the tofu cube or until the tofu is a golden color. It fries, fast! Don’t overcrowd the pan when frying.
8. Transfer fried tofu onto the plate with the paper towel to absorb excess grease.
9. Serve it as an appetizer or snack with a dip, or over a salad.

Notes

You may use any breadcrumbs on hand. Panko breadcrumbs are really the best, but it is not a must.

Did you make this recipe?

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Spinach and Tofu Soup is such a soothing soup. I truly enjoy this kind of soup.

Also, this is probably the easiest recipe right after miso soup ever. All you need is a few ingredients to make this broth delicious and spicy if you wish.

You all know that I love Gochujang, right? So yes, I mixed that into the broth, but it is completely up to you.

If you have it, yes gochujang will give more flavor and heat, but if you don’t just add a bit of cayenne pepper or leave it nice and smooth as it is.

Also, it is great if you add seaweed instead of the spinach as I did for my miso soup, but spinach worked very well, and I actually like it.

I paired it with steamed rice, which was especially nice with this soup.  It is delicious, and filling, light and satisfying and you could pair it with fish or chicken or nice sandwich on the side to go along.  

Anyhow, I took a little break, but I am back. Sometimes I have this writer block and it is not easy to bounce back.

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I love writing about food and where it comes from, and occasionally drop a line or two about my troublemakers.

Staying away from the computer was refreshing I have to say. Not that I do not like visiting blogs, spending time feeding my Pinterest addiction, but actually fresh air and some shopping do the trick most of the time.

Nonetheless, I was missing you all and my friend Google so I decided to come back as soon as I felt better… and also I needed to get out of my daily outfit/uniform “PJ” and get into the working mode.

If you make my Spinach and Tofu Soup pleas etag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

Thank you so much in advance!

Yield: 4 SERVINGS

Spinach and Tofu Soup

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delicious and soothing Asian style soup with tofu.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 12-14 oz fresh Spinach or frozen
• 3 Garlic cloves crushed
• 2 Cups Water
• 2 Cups Beef Broth or Vegetable
• Soy Sauce low sodium to taste
• 1/2 Tbs. Gochujang*optional
• 6 oz Organic Firm Tofu or any that you prefer
• 1 tsp. Sesame seed oil
• Garnish: Green onions

Instructions

1. Wash the spinach well, discarding discolored and tough leaves. Shake off excess water and chop them into smaller pieces. If frozen just add it to the broth, it will defrost and cook evenly.
2. In a larger pot, put spinach, crushed garlic, then pouring water and broth; Season it with Soy sauce to taste and about 1/2 Tbs. Of Korean chili paste (gochujang), let it boil for 10 minutes on medium-high. If you are using frozen spinach, let it cook perhaps two minutes longer.
3. Add cubed tofu, stir and let it boil, covered for 5 more minutes; drizzle with sesame oil if you wish.
4. Serve the soup with Rice, and if possible with kimchi.

Notes

This soup does not have to be spicy, you can leave out red hot chili bean paste - gochujang. You may add more Beef broth if you like to have more.

Adjust the Soy sauce to your taste. Instead of Beef broth (store or homemade), you can use Chicken Stock or Vegetable. Softer tofu is usually served in broth/soup/stew, but for this one, I actually like firm tofu.

Be the judge and see which one do you like better! Instead of the Spinach, you may use chopped Kale, but remember that kale leaves are tougher, so you have to let it cook 10-15 minutes longer.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest