Cook time: 30 minutes
couple or family
General Tso’s famous tofu. Its origins are disputed – but never its flavour.
There are two measurements for corn flour in this recipe. The first is to toss with the tofu, the second is to be mixed into the sauce right before pouring over the tofu.
^denotes a staple item, not supplied by Green Dinner Table.
Wash the rice and then add 1 and a half times the amount of water and a pinch of salt. Bring to a simmer, cover and reduce heat to very low, cook covered for 12 minutes then turn off the heat and let sit for another 5 minutes.
Open the tofu, pat dry and dice into 1-2cm cubes.
Mince the garlic.
Cut the chilis into bite-sized pieces.
Remove the root from the spring onion and cut into 2cm batons.
Cut the pak choi into quarters or smaller wedges if they’re large.
Toss the tofu with the first portion of cornflour.
In a large hot fry pan with a good splash of oil cook the tofu, in batches if need be, until golden on all sides.
Get another fry pan on for the pak choi.
If there’s a lot of oil in the pan strain some off before the next step.
Add the spring onion, half the garlic and chilli to the pan. Stir fry for a minute.
Add the second portion of cornflour to the sauce and mix well. Pour the sauce over the tofu in the pan and warm through.
Cook the pak choi in a splash of oil in the hot pan, after a minute add the remaining garlic and stir fry until the pak choi is just cooked. You can add a few splashes of water to speed up the cooking. Toss with the sesame.
Serve rice and pak choi with General Tso’s tofu on the side.
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