General Tso Tofu II
Ingredients
| 1/4 cup vegetable oil |
| 1/2 block firm tofu (225g) |
| 1/4 cup corn starch |
| 2 tablespoons vegetable oil |
| 2 tablespoons toasted sesame oil |
| 2 shallots, minced |
| 2 red peppers roughly chopped |
| 2 green onions, thinly sliced |
| 1 teaspoon chopped garlic |
| 1 tablespoon chopped ginger |
| 3 tablespoons soy sauce |
| 4 tbsp cane sugar |
| 1/2 tsp chili paste (sambal oelek) |
| 1 tablespoon rice vinegar |
| 3/4 cup pineapple juice (175ml) |
| 1 tbsp corn starch |
| 3 tablespoons pineapple juice |
Directions
- 1
- Dice the tofu, place in a bowl and coat with cornstarch.
- 2
- Place a large saucepan on the heat and pour 1/4 cup vegetable oil, add the tofu and cook on medium-high heat until browned, about 10 to 15 minutes.
- 3
- Fry the shallots in oil a few minutes. Add peppers, garlic, ginger, half of green onions and cook for about 5 minutes.
- 4
- Add soy sauce, sugar, chili paste, rice vinegar, and pineapple juice.
- 5
- Separately: mix 1 tablespoon cornstarch with 3 tablespoons pineapple juice and incorporate to the preparation. Bring to a boil, stirring constantly which will thicken the sauce.
- 6
- Add tofu and warm it up for 2 to 4 minutes. Garnish with remaining chopped scallions and serve.
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