General Tso’s chicken is a popular Chinese dish that is often made with deep-fried chicken breasts that are coated in a sweet and spicy sauce. However, there is also a vegan version of this dish that is just as delicious. The key to making vegan General Tso’s chicken is to use a plant-based protein that can be fried and coated in the sauce.
There are many different recipes for General Tso’s chicken, but the basic ingredients are soy sauce, rice vinegar, sugar, garlic, and chili paste. Some recipes also call for ginger or other spices. The sauce is thickened with cornstarch, and the chicken is usually served over steamed rice. Whether you’re looking for a hearty meal or a tasty way to use up some leftover tofu, General Tso’s vegan chicken is a great option.
General Tso’s Chicken is a delicious Chinese-American dish that is often served in restaurants. The original dish is made with chicken that is fried and coated in a sweet and spicy sauce. However, this General Tso’s “Chicken” is a vegan version of the dish that is just as delicious as the original. This General Tso’s “Chicken” is made with firm, twice-pressed tofu that has been coated in cornstarch batter. This gives it a great crunch, even after being dipped in the sweet, spicy tamari sauce. As a result, this General Tso’s “Chicken” is a delicious and vegan-friendly alternative to the traditional dish.
General Tso’s “Chicken” is a delicious and vegan-friendly alternative to the traditional dish. The General Tso’s “Chicken” is made with tofu, a soy-based protein, and is flavored with a savory sauce made with soy sauce, rice vinegar, and garlic. The General Tso’s “Chicken” is served over a bed of steamed rice and broccoli, and is garnished with green onions and sesame seeds. This dish is sure to please vegans and meat-eaters alike!
General Tso’s “chicken” tasty, healthy, and vegan
Ingredients
- 1 14 oz package of firm or extra firm tofu pressed and cubed (see note)
- kosher salt to taste
- freshly ground black pepper to taste
- 1 cup cornstarch
- 1/4 cup orange juice freshly squeezed preferably
- 1/4 cup vegetable broth chicken broth is okay if you’re not vegan
- 2 cups canola or peanut oil for frying
- 1 tbsp cornstarch
- 1/2 cup granulated sugar
- 1/2 cup vegetable broth
- 1/4 cup tamari or soy sauce
- 1/4 cup orange juice
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp orange zest
- 4 green onions thinly sliced 1 tbsp reserved for garnish
- 2 cloves garlic minced
- 1 ” piece of fresh ginger minced
- 2 small oriental chili peppers dried are perfect
Accompaniments
- Jasmine rice
- Stir-fried broccoli florets or green beans
Instructions
- Season the cubed tofu liberally with salt and pepper. I use about 1 tbsp salt and 2 teaspoons black pepper. You can adjust the amount to suit your tastes. Set aside.
- Combine 1 cup cornstarch, the orange juice, and vegetable stock in a medium-sized bowl. To achieve the desired consistency, mix with your fingers. The batter should be thin enough to cover your fingers. If the batter feels too dry or sandy in the middle, you can add more broth. But, don’t add more orange juice than 1/4 cup. Otherwise, the tofu may taste too sweet. Set aside.
- Heat the canola oil in a large skillet or wok (I don’t have a wok). To test the oil’s temperature, add a small amount of cornstarch batter. Within 3 seconds, the oil should start to smoke and rise to its top.
- Tofu cubes should be placed in the cornstarch batter. Make sure to coat them all evenly. The cornstarch batter will lump up making it feel strange. However, once you take out the tofu, any excess should be able to run freely. Place the tofu pieces in the hot oil. Although this may seem messy, you don’t want to crowd your pan. You want to ensure that the oil temperature doesn’t drop too low so the tofu’s coating becomes soggy.
- After you have added the tofu to your pan, let them fry for 3-4 minutes. They should be easy to turn without any difficulty. You may have to grab them or scrape them out of the pan. If this happens, let them fry for a bit longer. You should not remove them from the pan as it can cause the batter to separate, which could make your chicken look ugly.
- For 8 minutes, fry the tofu. Remove the tofu from the pan after frying and let drain on paper towels. You can keep them warm, but you will heat the sauce to reheat them. Continue the battering and frying until all of the tofu is cooked. If your cornstarch batter becomes dry, you can add more broth to thicken it.
- After all the tofu is fried, drain all remaining oil from your pan. While you prepare the sauce, set the pan aside.
- Combine the cornstarch with the sugar in a medium-sized bowl. Mix together the cornstarch and sugar until well combined. Next, add the broth, tamari orange juice, sesame oils, rice wine vinegar, orange zest, and sesame oil. Mix well to make sure the cornstarch does not become lumpy and is well-blended.
- Turn on high heat in a pan or wok and fry the green onions for about 1 minute. Add the garlic, ginger, and peppers. Do not stand directly above the pan when you add the peppers. Otherwise, the fumes will make you wheeze. Stir frequently and fry for one minute.
- Stir in the sauce liquid. Cook for about 1-2 minutes, or until the sauce thickens. Keep stirring to prevent the sauce from sticking. You can thin the sauce with a tablespoon of water if it thickens to the consistency of pancake syrup.
- Reduce heat to medium, and then add the fried tofu.
- Tofu should be heated for between 3-4 minutes
- Serve with cooked rice, steamed broccoli and a little sesame oil.
