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General Tofu

This is by far the best replica of any Asian food that I have made. You can definitely use this sauce with vegetables.
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Course: dinner
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Author: Sophie


  • ¼ cup soy milk
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 C. baking powder
  • 1 pinch of salt
  • 454 g firm tofu diced
  • ¼ cup canola oil
  • 2 green onions finely chopped
  • Sesame seeds
  • 2 tbsp. sesame oil
  • 1 C. 1 tablespoon fresh ginger grated
  • ½ cup water
  • 2 tablespoon rice vinegar
  • 3 tablespoon brown sugar
  • 2 tbsp. cornstarch
  • 1 tablespoon tamari or soy sauce
  • 2 tbsp. at the table ketchup
  • 3 tbsp. tablespoon hoisin sauce
  • 1 teaspoon sriracha sauce


  • In a bowl, combine the soy milk, flour, cornstarch, baking powder and salt. Blend until you have a smooth consistency. Add water if the dough is too thick.
  • Place the tofu in the bowl and toss to coat the pieces with the mixture.
  • In a wok or large skillet, heat the oil, add the tofu and cook for 5 to 10 minutes so that all sides are golden brown. Turn off the heat, remove from the wok and set aside.
  • Add water, rice vinegar and brown sugar to the wok.
  • Using a whisk, dissolve the brown sugar completely.
  • Dissolve the cornstarch in the tamari sauce.
  • Add the mixture of tamari sauce, hoisin sauce and ketchup to the wok.
  • Open the heat to medium intensity and allow to thicken, stirring slightly.
  • Return the tofu to the wok with the sauce, mix to coat the pieces well
  • Add the green onions and sesame seeds.
  • Serve on a bed of rice, accompanied by sautéed vegetables.