General Tso's Non-Greasy Tofu
- 1 block firm or extra firm tofu
- several scallions, diced
- 2 tablespoons minced ginger
- 2 table spoons minced garlic
- 1 cup vegetable broth
- 1/4 cup tamari
- scant 1/2 cup sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons sherry, optional
- 1 to 2 tsp crushed red pepper, depending on your thermostat
- 2 tablespoons corn starch + 1/4 cup water, combined
Geometry time: Cut the block of tofu into 8 equal rectangles. Cut each rectangle into two squares. Cut the squares into two triangles.
Preheat a cast iron skillet over medium heat. Needs to be at least ten inches across to fit all the tofu. Lay the tofu on the hot skillet, and depress with a strong spatula. Water will be released and will "dry fry" your tofu. When side one is golden, flip to side two. Repeat.
When tofu is done, set aside on a plate. In the same skillet, reduce heat to low and add scallions, ginger, and garlic with 1 tablespoon of water. Stir so that nothing burns and let cook for 2-3 mins. In the mean time, combine the remaining ingredients in a measuring cup (except for the cornstarch mixture.) Add liquid to the skillet, increase heat to high. Add the tofu and allow to slightly reduce.
Add cornstarch/water mixture, stir to combine. It should begin to thicken and look glossy. Turn off heat, let set for a moment. Serve tofu and sauce over your grain and broccoli.
...and thanks to Kevin for--once again--helping me get the shot. You may be a nursing whiz kid now, but you're photo skillz aren't forgotten. ❤