General Tso’s tofu recipe
To make the sauce, whisk all of the ingredients together in a bowl and set aside.To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil.To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine.Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes.Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli.To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. To make the sauce, whisk all of the ingredients together in a bowl and set aside. To make the sauce, whisk all of the ingredients together in a bowl and set aside. To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. To make the tofu, combine the cornflour and aquafaba in a small bowl to make the batter and season with the sea salt and white pepper. Place the tofu in a bowl, pour over the batter and leave for 2–3 minutes. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil. Fill a deep saucepan with the rapeseed oil. Heat the oil to 180C or until a cube of bread turns golden brown when added for 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a pair of heatproof tongs, very gently add in the tofu pieces, one by one, and cook for about 6–7 minutes until golden brown. Carefully transfer to a plate lined with kitchen paper to drain any excess oil. To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. To make the stir fry, place the wok over a high heat and, when it starts to smoke, add the rapeseed oil. Add the garlic, dried chillies and red onion and give it a good stir. Add the peppers and stir-fry for 1 minute. Pour in the sauce and cook until the sauce has reduced and has a slightly sticky consistency. Add the spring onions and cauliflower and toss well. Add the fried tofu pieces and gently mix well. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. Meanwhile, to make the daikon, place the spiralised daikon in a bowl. Cover with water, add the rice vinegar and leave for 15–20 minutes. Drain and set aside. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine. To make the dressing, place all of the ingredients in a jar, put on the lid and shake well to combine. Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes. Heat a frying pan over a medium-high heat, and add a dash of rapeseed oil to the pan. Fry the reserved chickpeas until crispy, then season and set aside on kitchen paper to drain. Toss with the five-spice powder and chilli flakes. Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli. Place the baby spinach leaves in a serving bowl. Top with the daikon and then drizzle over the dressing. Scatter over the spring onions, sesame seeds and red chilli. To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice. To serve, transfer the tofu mixture to a serving plate, garnish with the peanuts and sprinkle over the black sesame seeds. Serve immediately with the ginger and sesame daikon, crispy chickpeas, spring onion and jasmine rice.