Tag Archives: general tso’s tofu

General Tso’s Tofu with Edamame

19 Apr

Americanized Chinese food is a guilty pleasure of mine.  Though I’m usually pretty adventurous and love ordering off the “secret menu” or going to Cleveland’s little Asia-town for an authentic bite, sometimes I want something that you could find in the average mall food court.  Because it’s tasty, gosh darn it.  And General Tso’s chicken is one of my favorites in that category – it’s sweet and spicy with some yummy fried breading to sop up the sauce.  I didn’t have chicken at the house but was inexplicably craving some General Tso’s, so I Googled around and came across the recipe below which substitutes tofu.

We were both very happy with how the dish came out, though in the future I might reduce the brown sugar to a couple of tablespoons, add a tablespoon or two of sriracha and/or bump up the chiles, and actually remember to slice scallions for a garnish and add some sesame seeds at the end.  As written, the recipe is sweet and slightly spicy with all of the classic flavors of a great General Tso’s chicken.  The tofu nicely sops up the sauce and the edamame provides a nice burst of color and texture.

General Tso’s Tofu with Edamame

Adapted from The Life and Times of Grumpy’s Honeybunch


15 oz. block firm tofu

3-4 tbs. cornstarch

1 tbs. vegetable oil


1/4 cup brown sugar

3 tbs. hoisin sauce

3 tbs. shaohsing rice wine

3 tbs. ketchup

2 tbs. soy sauce

1/2 cup water

1 tbs. Korean chile flakes (or crushed red pepper), or to taste

1 tbs. sesame oil

1/2 cup edamame, shelled

1/4 cup sliced mushrooms

Slice tofu into 1/2″ slices and then again into thirds.  Place in between two layers of paper towels and place a heavy pan or baking sheet weighed down with canned goods on top.  Let sit about an hour, changing paper towels once.

Whisk together brown sugar, hoisin sauce, vinegar, ketchup, soy sauce, water, and chile flakes.

Place cornstarch in a shallow dish.  Toss tofu slices with cornstarch to coat lightly.  Add vegetable oil to a large wok and heat over medium-high heat.  Add tofu, working in batches, and fry until golden brown and crispy.  Set aside on paper towels to drain.

Carefully wipe pan clean with a paper towel.  Add sesame oil and heat over medium heat.  Add edamame and mushrooms and sauté 3-5 minutes until tender.  Add sauce mixture.  Bring to a boil over medium heat and simmer for about 2 minutes.  Add the tofu back to the pan and toss to coat.  Cook a few minutes to warm through.

Serve over white rice.

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