If General Tso Was Gluten-Free and Vegetarian

A signature General Tso’s Chicken recipe for the celiac and vegetarian.

Photo @glutenfree_noms

Can a block of tofu really become meat-like nuggets? In short, the answer is yes. Yes, it can. In a meatless meat, the consistency separates a piece of cardboard from a delicious piece of “chicken”. In this recipe we are turning tofu into meatless nuggets.

Just as a caterpillar only becomes a butterfly after being within a chrysalis, tofu only becomes a satisfying piece of fake meat after a process of transformation. The process in which to turn a plant-based substance into a juicy and tender meat replacement is more simple than some of life’s more complex questions. Yet, the process takes patience and is indeed a thing of wonder. A process that includes dehydrating, freezing, and dehydrating again creates a texture that is as delicious as it is versatile.

Let’s dive into this gluten-free, vegetarian General Tso’s chicken recipe, starting with the ingredients.

Ingredients:

• 1 block extra firm tofu

• Rice flour

• Sugar (about 2 TB)

• Salt (about 1-2 TB)

• 2 tsp pepper

• 2 TB chili flakes

• 2 garlic cloves (minced)

• 1 TB Garlic powder (optional)

• Tamari (about ½ cup)

• Rice vinegar (about 1/8 cup)

  
  

Instructions:

• Open a package of extra firm tofu and drain out the water.

• Place a tea towel on a plate, place the tofu on the towel, put another towel on the tofu, and stack a pile of heavy books or a heavy weight on the tofu.

• Let the tofu drain for a day, draining the water from the plate and changing the towel as needed. It will come as a surprise how much water is in a block of tofu!

• After the tofu is dried out, put in the freezer overnight.

• The next day, remove the tofu from the freezer.

• Let the tofu thaw while repeating the process of putting the tofu on the towel. Drain excess water.

• When the tofu is dry, break it apart into nugget size pieces.

• Whisk two eggs in a bowl.

• Combine rice flour, salt, pepper, and garlic powder in a bowl.

• Dip the nuggets into the egg, and then into the rice flour mix.

• Repeat and coat thoroughly.

• Heat a sauce pan with two inches of canola oil.

• Fry nuggets until golden brown.

• Remove the nuggets and set aside.

• In a frying pan, combine tamari, rice vinegar, 2 TB of water, sugar, garlic, and chili flakes.

• Heat together until the sauce thickens.

• Add rice flour and water to thicken the sauce if needed.

• Add the nuggets to the sauce and heat until the nuggets are coated.

Eat and serve with steamed rice.

Bon appetit!

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Written without AI.