General Tso's chilli tofu recipe
Named after Zuo Zongtang, a Qing Dynasty statesman and military leader, this dish is comfort food 101. Perfect for those who like spicy food, but are trying to cut down on their meat intake.
Ingredients
- 1 tsp cornflour (cornstarch)
- 2 tbsp Chinese rice wine (Shaoxing wine)
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 2 tbsp fermented chilli bean paste (doubanjiang)
- 3 tbsp light soy sauce
- 1 tsp cornflour (cornstarch)
- 2 tbsp Chinese rice wine (Shaoxing wine)
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 2 tbsp fermented chilli bean paste (doubanjiang)
- 3 tbsp light soy sauce
- 1 tsp cornflour (cornstarch)
- 2 tbsp Chinese rice wine (Shaoxing wine)
- 2 tbsp sugar
- 1 tbsp rice vinegar
- 2 tbsp fermented chilli bean paste (doubanjiang)
- 3 tbsp light soy sauce
- 1 tbsp vegetable oil
- 200 g cubed tofu pieces
- 1 bunch of spring onions (scallions), cut into 5cm (2in) slices
- 5 dried red chillies
- 1 tsp garlic purée
- 1 tbsp toasted sesame seeds
- 1 tbsp vegetable oil
- 7.1 oz cubed tofu pieces
- 1 bunch of spring onions (scallions), cut into 5cm (2in) slices
- 5 dried red chillies
- 1 tsp garlic purée
- 1 tbsp toasted sesame seeds
- 1 tbsp vegetable oil
- 7.1 oz cubed tofu pieces
- 1 bunch of spring onions (scallions), cut into 5cm (2in) slices
- 5 dried red chillies
- 1 tsp garlic purée
- 1 tbsp toasted sesame seeds
Details
- Cuisine: Chinese-American
- Recipe Type: Tofu
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Combine all the ingredients for the sauce in a bowl, mix well and set to one side.
- Place your wok over a medium-high heat. When hot and add the oil and then the tofu pieces and fry for 1–2 minutes.
- Add the spring onion, dried chillies and garlic purée and fry for a further minute.
- Give your sauce a quick mix, add to the wok and bring to the boil, stirring the whole time. Continue to cook for a further 2 minutes, allowing the sauce to thicken.
- Transfer to a serving plate and sprinkle with the toasted sesame seeds. Enjoy it as it is or with noodles.
This recipe is from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). Photography ©Sam Folan.
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