Archive | March 2014

General Tso’s Tofu

There is a little hole in the wall in town that makes the absolute best General Tso’s tofu.  They serve it with broccoli and it’s been a very long time since I’ve even made it to that side of town to get some!  It has been on my mind for weeks, nagging at me until the craving has gotten so big that I just could not ignore it any longer!  So I started searching for a recipe to make General Tso’s Tofu.

After looking at countless recipes online and remembering how the dish looked from my local restaurant, I finally found one that I could use!  I had most of the ingredients and figured tweaking it a little based on what I have on hand would be fine.  After all, if it tastes good, that’s all that matters, right?

First step: open the package of Organic, non-GMO extra firm tofu and drain.  Wrap it in a towel and place a plate on top and bottom to press out more water/liquid and let sit for a little while until it isn’t so wet.

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I cut mine into square, little cubes and put them in the pan to brown the edges a little.  While the tofu browns, dice up half of a red onion.

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Remove the browned tofu cubes from your pan and sauté the diced red onion.  I used about a tablespoon of extra virgin olive oil for the tofu and the onions.  I also put 3 cloves of garlic through the press and chopped some onion greens to the sauté.

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To change things up a bit, throw in some snow peas with the sautéed onions and add the browned tofu.

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Now for the sweet, tangy sauce that makes this dish so delicious.  Gather together the organic soy sauce, something a little sweet and the corn starch for thickening.  My sweet was some homemade syrup that I had leftover from a Sunday morning brunch recently.

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Add 3 tbsp sweet and 3 tbsp organic soy sauce to the pan.  In a small measuring cup, add 3 tablespoons of corn starch and 6-8 tablespoons water and mix together until smooth without lumps.  Add to the pan and quickly toss the tofu mixture so that it is evenly coated.

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As the liquid heats up, it will thicken.  Remove from the heat once it is thick and the tofu mixture is coated well.

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Below is the actual recipe courtesy of Food.com.  Someday, when all the ingredients are in my pantry, I may try this again!

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General Tso’s Sauce

3 tbsp soy sauce

3 tbsp sugar

2 tbsp rice wine

1 1/2 tbsp rice wine vinegar

1 tbsp chili paste

1 1/2 tsp cornstarch

Mix all ingredients in a sauté pan.  Cook at medium temperature until thickened, stirring occasionally.

While I left out some of the ingredients in this particular recipe, it turned out really nice and if you don’t like spicy, leaving out the chili paste won’t matter!  Snow peas and all, this was probably one of my better lunches…ever.  And I thoroughly enjoyed every bite.

Until next time… Bon Appetit!

Jeffery Camera 2014–Cades Cove

These were taken on our recent visit over to the Cove just after our area had all that extra snow!  Most of the snow was gone and the roads were re-opened so we could get into the park.  It was cold but it was so beautiful.  I am always refreshed mentally and spiritually when we go to this little corner of Heaven on Earth.

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In a little while, Spring will be here and there will be many more reasons to return.  Until then…