I substituted dried red pepper flakes because I didn't have the whole dried chiles. That worked well. A shake or two added enough spice.This recipe is the BOMB. I'm always drooling over the various stir-fries at asian eateries because of their sauces, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.PS: this was also my FIRST time making tofu. So maybe I just need more practice ;)This recipe is SO good! I've made it three times since discovering it the other week. The tofu turns out so amazing. I also stir fry other veggies into the sauce once the tofu is done cooking before plating onto rice. I've also tried this using brown rice pasta and mixing the leftover tofu marinade into the pasta. YUM!I was excited to make this recipe but ultimately disappointed in how it came out! The tofu was super gloopy didn't crisp up at all and the sauce congealed into a goopy mess. I'm guessing that the culprit was way too much cornstarch on the tofu I only used 4 Tbsp and that was excessive, or in a wrap with Asian touches like bamboo shoots and soy sauce. 13. Light General Tso's TofuNow here's the fun part. While substitutions usually have the effect of taking a dish away from its roots, delicious and I had everything on hand; except I was out of fresh ginger (used up for smoothies) Anyway the sauce is AMAZING! And I served it with Jasmine rice! Thank you!
Then follow the rest of this recipe! Or invent your own!Delicious and plates up beautifully. Didn't use cast iron skillet but a regular non- stick and I replaced the white rice with Minute (10 minutes) multi-grain medley (brown, Inc.When I mixed the sauce it turned out more black-ish than the brown colour it has in your photos. Perhaps I had a too strong soy sauce? Anyway I added some more water, but that you use the sesame oil to pour into the cast iron pan instead of the olive oil; so basically in the video you did not use the olive oil.Buy firm tofu and toss it in your freezer. Let it freeze solid and then thaw. Freezing changes the structure of the tofu and you will end up with a “meatier” texture.5/5, Animal
Super tasty? Yes. Something to eat more often than once in a blue moon? Sadly, and dried chilis.I found myself not being able to get this veggie stir fry out of my mind over the next few days. I did a little research online to see how they could've gotten that tofu so crispy and perfect. I'm a texture girl, not the mushy texture many think of when you say tofu.© Little Spice Jar. All images & content are the sole property of Little Spice Jar. Please obtain permission prior to using my images. If you would like to republish a recipe, I used it as a sauce for the steamed broccoli- which was an excellent choice as it was delicious! Thanks for the recipe :)I made this last night and it was truly amazing! I love to cook and try new recipes and I also have a 14 year old that would prefer to not eat meat. Tofu was very foreign to me until recently. I have been scouring the web for tofu recipes and came across this one. This was honestly the best textured tofu I have cooked yet! I used potato starch as opposed to cornstarch because a lot of the asian styled recipes I cook call for it and I have been very happy with the silky texture it gives sauces. The only other modification I made was to double the sauce because it was THAT good!! This will definitely make it into the regular rotation. Thank you soon much.I'm in love with this recipe! I added th