General tso tofu

But, that all changed recently during a trip to San Antonio when I ate the best tofu of my life. It was in a veggie stir-fry over coconut brown rice at a restaurant called Green Vegetarian Cuisine. A tofu-veggie stir fry made tasty with a simple technique that general tso tofu the tofu perfect texture and flavor.

Two bites in and I was in heaven. I had to flag the waitress down and ask her how in the world they made the tofu taste so good! I thought it was fried, but it wasn’t. It wasn’t wet or soft or soggy or lacking in flavor at all like all of the tofu I’d tried prior. She rattled off a few instructions and I made a mental note.

That same week I hopped in the kitchen and gave it a go myself. It might not be as delicious as Green Vegetarian Cuisine’s version, but it’s very close. And the more I practice the better I’ll get. I have a very good feeling about this. The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. It works extremely well in stir fries because they tend to be very saucy, but I also imagine it would be delicious over salad, in faux-egg salads and even with BBQ sauce. I hope to incorporate it into more of the meals we regularly prepare to see just how versatile it is.