General Tso’s Tofu, a vegetarian twist on the classic General Tso’s Chicken dish, is a creation that emerged from the fusion of Chinese and American culinary traditions. Its origins can be traced back to the original General Tso’s Chicken, which is a popular dish in Chinese-American cuisine.
The dish features deep-fried chicken pieces tossed in a sweet and tangy sauce made from soy sauce, vinegar, sugar, and garlic, often garnished with green onions and chili peppers. It gained popularity in Chinese-American restaurants in the mid-20th century and has since become a staple of Americanized Chinese cuisine.
As vegetarian and plant-based diets have gained traction in recent years, chefs and home cooks have started to experiment with meat-free alternatives to classic dishes like General Tso’s Chicken. General Tso’s Tofu emerged as one such adaptation, replacing the chicken with tofu while retaining the signature flavours of the original dish. The primary source of spice in General Tso’s Tofu comes from chili peppers, which are often used in both the sauce and as a garnish. Common types of chili peppers used include dried red chilies or chili flakes, which are added to the sauce to infuse it with their fiery flavour. These chilies are often stir-fried with the tofu and other ingredients, allowing their heat to permeate throughout the dish.
In addition to chili peppers, other spices and aromatics such as garlic, ginger, and Sichuan peppercorns may also be used to enhance the dish’s flavor profile and add layers of heat and complexity. These ingredients contribute to the overall spiciness of General Tso’s Tofu while complementing the dish’s sweet and tangy elements. Overall, the spice of General Tso’s Tofu plays a crucial role in defining its character, adding a tantalizing kick that keeps diners coming back for more. Whether you prefer a mild tingle or a fiery blast of heat, there’s a version of this beloved dish to suit every palate.
General Tso’s Chilli Tofu
Ingredients
- 200 g Cubed Tofu Pieces
- 1 bunch of Spring Onions chopped into 5cm strips
- 5 Dried Red Chillies
- 3 tbsp Light Soy Sauce
- 2 tbsp Doubanjiang Chilli Bean Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Sugar
- 2 tbsp Rice Wine
- 1 tsp Garlic Puree
- 1 tsp Corn Flour
- 1 tbsp Vegetable Oil
- 1 tbsp Toasted Sesame Seeds
Instructions
- Combine the cornflour, rice wine, sugar, rice vinegar, chilli bean sauce and light soy sauce in a bowl, mix well and set to one side.
- Heat your wok over a medium to high heat and add the oil. Add the tofu pieces and fry for 1 to 2 minutes, then add your spring onion, dried chillies and garlic puree and fry for a further minute. Give your sauce a quick mix, add to the wok and bring to the boil stirring the whole time. Continue to cook for a further 2 minutes allowing the sauce to thicken. Transfer to your serving plate and sprinkle with the toasted sesame seeds.
