My sister was visiting, and had a hankering for some Chinese food. My CSA has been more than plentiful with the broccoli lately, so I decided on on of my favorites – General Tso’s. The extra step of shocking the broccoli may seem annoying, but it’s essential for keeping the broccoli from getting soggy.
General Tso’s Tofu
12 oz. Soy Boy (or other extra firm) tofu
1/2 c. cornstarch
4 Tbs. vegetable or peanut oil
3 cups broccoli, in small spears
1 Tbs. chili sesame oil
1 Tbs. soy sauce
1 Tbs. sweet soy sauce
1 Tbs. tomato paste
2 Tbs. rice vinegar
1 Tbs. white vinegar
3 Tbs. brown sugar
1/2 cup water
2 cloves of garlic, diced
6 dried red Thai chilis, broken
8 green onions, sliced
1. Steam the broccoli spears for 2 minutes, until bright green. Immediately move to a bowl of ice water to shock.
2. Cut the tofu into bite-sized pieces. With one hand, dredge in the beaten egg, and with the other hand, toss with cornstarch. In a large wok, heat the vegetable oil over high heat until a drop of water fizzles. Add the tofu in bathes, frying until lightly brown on both sides. Drain on paper towels.
3. Mix all ingredients for the sauce, except the green onions, in a small bowl. Heat the sesame oil in the wok over high heat. Drain the broccoli and add to the oil, stirring often. When the broccoli begins to fry, add the tofu and sauce, tossing to evenly coat. When the sauce is heated through and thickens, remove from the heat. Serve over rice, and garnish with the fresh green onions.