📝 About This Recipe
This plant-based take on the iconic Chinese-American classic delivers all the bold, umami-rich flavors of the original without the meat. Extra-firm tofu is pressed, cubed, and double-dredged for a shattering crunch that stands up perfectly to our signature glossy, ginger-infused glaze. It is a masterful balance of heat, tang, and sweetness that transforms simple soy into a restaurant-quality feast.
🥗 Ingredients
The Tofu & Marinade
- 16 ounces Extra-firm tofu (pressed for 30 minutes and cubed into 1-inch pieces)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1/2 cup Cornstarch (for dredging)
The General's Sauce
- 1/2 cup Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce (ensure dairy-free/vegan brand)
- 3 tablespoons Brown sugar (packed)
- 1 tablespoon Cornstarch (to thicken the sauce)
- 1 teaspoon Toasted sesame oil
Aromatics & Frying
- 1/4 cup Neutral oil (grapeseed or canola for pan-frying)
- 1 tablespoon Fresh ginger (finely minced)
- 3 cloves Garlic (minced)
- 6-8 pieces Dried red chilies (whole Tianjin or Arbol chilies)
- 3 stalks Green onions (whites minced, greens sliced for garnish)
👨🍳 Instructions
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1
Begin by pressing your extra-firm tofu for at least 30 minutes to remove excess moisture; this is the secret to achieving a truly crispy exterior.
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2
Cut the pressed tofu into uniform 1-inch cubes and place them in a medium bowl. Toss gently with 1 tablespoon of soy sauce and Shaoxing wine until absorbed.
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3
In a shallow dish, add the 1/2 cup of cornstarch. Dredge the tofu cubes in batches, ensuring every side is thoroughly coated and shaking off any excess.
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4
In a small mixing bowl, whisk together the vegetable broth, soy sauce, rice vinegar, hoisin, brown sugar, 1 tablespoon cornstarch, and sesame oil until the sugar is dissolved. Set this sauce aside.
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5
Heat 1/4 cup of neutral oil in a large non-stick skillet or wok over medium-high heat until the oil shimmering but not smoking.
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6
Carefully add the tofu cubes in a single layer, leaving space between them. Fry for 3-4 minutes per side until they develop a deep golden-brown, crispy crust.
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7
Remove the crispy tofu from the skillet and let it drain on a paper towel-lined plate. Wipe out the skillet, leaving just a teaspoon of oil.
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8
Return the skillet to medium heat. Add the minced ginger, garlic, white parts of the green onions, and the whole dried chilies.
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9
Sauté the aromatics for about 1 minute until fragrant, being careful not to burn the garlic.
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10
Give the sauce mixture a quick whisk to re-incorporate the cornstarch, then pour it into the skillet with the aromatics.
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11
Stir the sauce constantly as it simmers. It will rapidly thicken and turn from opaque to a glossy, dark translucent glaze (about 1-2 minutes).
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12
Immediately return the crispy tofu to the pan. Toss quickly and vigorously to coat every cube in the hot glaze without letting the tofu sit long enough to get soggy.
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13
Remove from heat once the tofu is fully coated and the sauce is clinging to the cubes.
💡 Chef's Tips
Always use extra-firm or super-firm tofu; silken or soft tofu will fall apart during the frying process. If you prefer a spicier kick, snip one or two of the dried chilies open to release the seeds into the sauce. Don't crowd the pan when frying the tofu; if necessary, fry in two batches to ensure maximum crispiness. For an even healthier version, you can air-fry the cornstarch-coated tofu at 400°F for 15 minutes instead of pan-frying. Serve immediately! The starch-based sauce is best enjoyed right away before the tofu loses its crunch.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed jasmine rice to soak up the extra glaze. Pair with lightly charred broccoli florets or snap peas for a pop of green and fiber. Garnish generously with toasted sesame seeds and the reserved sliced green onion tops. For a refreshing contrast, serve with a side of smashed cucumber salad with rice vinegar and chili oil. A cold lager or a crisp Riesling cuts through the sweetness and heat of the sauce beautifully.