Tag Archives: gentsotofu

Another Gen Tso Tofu

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I do like Chinese American food, the sweet salty combination is very appealing. I’ve made many versions of Gen Tso’s tofu and this one may be my favorite. The sauce is adapted from a gen tso chicken recipe by Grace Parisi.

First crisp the tofu in your favorite way – today I pressed the tofu, diced it into 1 inch chunks and dredged it in 1 tbsp corn flour, 1 tbsp panko breadcrumbs and 1 tbsp sesame seeds. Then I pan fried the tofu in 1 tbsp oil till the tofu was browned all over. Air frying the tofu works well too.

In the same pan, add another 1 tbsp of oil, 1 tbsp of ginger and 1 tbsp of chopped garlic and 4 scallions chopped into 1 inch chunks. Add the sauce (1/2 cup vegetable broth, 2 tbsp soy sauce, 2 tbsp sugar, 1 tsp sriracha) till it starts to simmer. Make a slurry with 1 tsp of cornflour and 1-2 tbsp of water and add 1-2 tsp at a time till the sauce thickens.

Add the tofu and 1 tsp of sesame oil and toss.

Enjoy over rice

Gen Tso Tofu

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Here is a  Gen Tso Tofu recipe that works. It’s modified from a purple carrot recipe. Gen Tso is not healthy (it has 1/4 cup of sugar) but it is delicious and divided into 4 portions- it is fine for an occasional treat. I served this on white rice

Step 1: Make crispy tofu: You can dredge pressed or dried tofu in cornstarch and fry or use my airfried tofu recipe 

Step 2: Make sauce: Mix 1/4 cup sugar, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp finely chopped garlic and 1 tbsp finely chopped ginger. Add 1-2 jalapenos sliced in half with the seeds removed

Step 3: heat 1 tbsp of vegetable oil, add the tofu, add 3 scallions cut in half and chopped into large chunks (2-3 inches). Once the scallions wilt a little, add sauce, stir for 2-3 minutes till tofu becomes sticky. Serve on rice.