Our General Tao Tofu recipe is a weeknight essential, guaranteed to make tofu lovers out of anyone. Smothered in a sweet, spicy, sticky sauce (pro tip: double the sauce!), and served with broccoli and rice, this will quickly become a family favourite. Watch how we make it! Fish with Pecans and Bok Choy Pork and Broccoli Stir-Fry
Directions Sauce In a bowl, combine all the ingredients. Set aside. Stir-Fry In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate. In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper.
454 g firm tofu, cubed and blotted dry 2 tablespoons cornstarch 1⁄4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch) 4 green onions, finely chopped 1 teaspoon fresh ginger, finely chopped 2 garlic cloves, finely chopped salt and pepper Sides 1 broccoli, cut into florets steamed steamed rice directions
Ricardo’s version is slightly spicy, with a rich sweet-and-sour side, and delicate sesame finish. The whole family will love it! It’s perfect in a stir-fry, or to marinate or glaze meat or plant-based protein. Complete your plate with sesame seeds, red peppers, broccoli, and chopped green onions . . . for a delicious and colourful meal you’ll love!
Stir the General Tso sauce ingredients together in a bowl. Cook the tofu for 3 to 4 minutes over medium-high heat. Remove it from the pan. Cook the broccoli and bell pepper. Stir in the green onions. Stir in the sauce and tofu until thickened. Finish with sesame seeds.
Spread the marinated tofu in a big pan. Cook without moving until both sides turn golden brown, then transfer to a plate. Saute the aromatics. Add the broccoli rabe and cook until wilted. Add back the cooked tofu and add the sauce. Stir until the sauce is thickened and evenly coat the ingredients.
Cook the rice. In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set ...
Transfer the tofu pieces to a sheet pan with a slotted spoon. Heat your wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds. Next, stir in the red bell peppers and Shaoxing wine.
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