Crispy tofu that actually shatters. Tossed in sweet, spicy, tangy General Tso's sauce.
Crispy tofu in General Tso's sauce: break firm tofu into chunks, coat in potato starch and cornstarch, fry until shatteringly crisp, then toss in a sweet-spicy-tangy sauce with garlic and ginger.
20 min
Prep
40 min
Ready in
4
Servings
Medium
Level
1 pound firm tofu pressed dry, broken into 1-inch chunks
1 tablespoon soy sauce for marinade
0.5 teaspoon white pepper
0.5 tablespoon sesame oil
0.5 cup potato starch
0.5 cup cornstarch
0.25 cup light soy sauce for sauce
2 tablespoon brown sugar
2 teaspoon Sichuan chilli flakes
0.5 cup vegetable stock
2 tablespoon white vinegar
1 tablespoon cornstarch for sauce
0.5 cup neutral oil for frying
3 clove garlic minced
1 tablespoon fresh ginger minced
2 piece scallions thinly sliced
1 tablespoon sesame seeds
Season the tofu
Pat tofu dry. Break into 1-inch pieces. Toss with soy sauce, white pepper, and sesame oil. Coat with mixed potato starch and cornstarch.
Make the sauce
Whisk soy sauce, brown sugar, Sichuan chilli flakes, vegetable stock, white vinegar, and cornstarch.
Fry the tofu
Heat oil to 350°F. Fry tofu in batches 3–5 minutes until crispy and golden.
Sauce and finish
Stir-fry garlic and ginger 15 seconds. Pour in sauce and cook 1–2 minutes until thickened. Add tofu and toss. Serve over rice.
Ingredients
Batch
Units
Steps
Tips
✿Breaking the tofu creates more surface area for crispiness.
