Yummy General

If you haven't noticed already, my menu plan is now on the sidebar for your enjoyment. Tonight's menu was for General Tso's Chicken and boy, was it a winner! Here is the recipe in case your inner Chinese wants to come out.

General Tso's Tofu

2 Tbsp cornstarch
3/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup mirin
1 package extra-firm tofu, drained and pressed
1 cup cornstarch
1 cup vegetable oil
1 bunch green onions, chopped
1 Tbsp crushed red pepper

Whisk together the 2 Tbsp cornstarch, water, garlic, ginger, sugar, soy sauce and mirin. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. While oil is heating, cut tofu into 0.5" x 1" cubes; toss with the remaining 1 cup cornstarch. Add to hot oil and cook several minutes, shaking occasionally, until tofu is crispy and lightly golden brown. Drain on paper towels, and discard all but 1 tsp oil.

Return pan to heat, and add green onions and crushed red pepper. Cook and stir for 1 to 2 minutes. Whisk soy sauce mixture and add to the pan. Whisk and stir until the sauce boils and thickens. Add tofu and toss to coat.

Serve with rice and broccoli.

Now, no, I did not use tofu. Instead, I used chicken - two VERY large breasts (where do they grow these mini T-rexes?). And I didn't use mirin - I even had to look up that one - but I substituted rice wine vinegar - available in the Asian section of your local supermarket (it also makes some pretty good salad dressing but that is another post). And I didn't use the full tablespoon of crushed red pepper flakes. Instead, I used about 2 teaspoons, at least that's what I'm guessing two packet's of Domino's crushed red pepper flakes comes out to being. It was plenty spicy. You may want to cut down if your children or spouse's taste buds tend to enjoy the milder cuisines.

I did have to ask myself why I made a dish that had rice in it. It seems I do this just about every day I mop the floor. Note to self - don't make rice dishes on Mondays....There's a reason we still tip at Chinese buffet places, the rice-kid aftermath tends not to be pretty.