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General Chow’s Tofu Recipe

Family Friendly Plant-Based Recipes

general chow tofu 640roatated

The most talked about meal at Emmanuel Institute so far.

At Emmanuel Institute we follow the 5 week menu rotation that is in our cookbook and we are finishing up week five.  So at this point the students have tasted just about everything from the book.
Yesterday we served General Chows Tofu, almost the last recipe on the list. Some of the students had tried it before, others just loved the pictures. Word got around, the anticipation swelled and they were not disappointed.
The students absolutely loved it! I usually multiply the recipes times 4 for the class, but for General chows I did times twelve and there was not a scrap left! With the extra crispy tofu and the sweet and spicy sauce that is way better than anything you will ever taste from a bottle. It’s like having Chinese take out at home. The best part you know exactly what’s in it!
Here is the recipe for you to try…let me know how your family liked it!

General Chow’s Tofu


  • 1 tablespoon oil
  • 1/4 cup onion, minced
  • 2 tablespoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1 1/3 cups vegetable broth1/4 cup Braggs Liquid Aminos or low sodium soy sauce
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • dash cayenne pepper, or to taste
  • 2 tablespoons water
  • 2 tablespoons cornstarch


  • 1 package (14 ounces) water-packed tofu, firm or extra-firm
  • 3/4 cup cornstarch
  • Oil, as needed for pan frying


  • 1 bunch broccoli

for the SAUCE::

1. Heat oil in a medium skillet over medium heat.
2. Add onion, garlic, and ginger; cook about 4 minutes, until onions are softened.
3. Add vegetable broth, soy sauce, sugar, lemon juice, and cayenne pepper; bring to a boil.
4. Mix water with cornstarch in a small bowl; add to boiling sauce. Cook until thickened.

for the TOFU:

5. Drain excess water from tofu.
6. Cut tofu into ½-inch cubes and toss with the cornstarch and a dash of salt until completely coated.
7. Cover bottom of skillet with a generous layer of oil over medium heat.
8. Add tofu to skillet; fry until browned. Turn tofu and brown the other side. Remove from pan and drain excess oil on paper towels.


9. Add broccoli to hot pan with a couple of tablespoons of water; cook until crisp-tender.
10. Add tofu and sauce back to pan; mix well before serving.
Makes 6 servings.

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