General Tso-wich Recipe
Frito-fried tofu, garlic cucumber pickles, orange and herb mayo, crispy vermicelli.
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Ingredients
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Tofu and Vermicelli
Garlic Cucumber Pickles
Orange and Herb Mayo
Method
Tofu and Vermicelli
- 1
Prepare the Tofu
Press the tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
- 2
Coat Tofu
Coat the tofu cubes in cornstarch, shaking off any excess.
- 3
Heat Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until hot.
- 4
Fry Tofu
Fry the coated tofu cubes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 5
Prepare Vermicelli
In a separate pan, prepare the crispy vermicelli according to package instructions until golden and crunchy.
Garlic Cucumber Pickles
- 6
Slice Cucumbers
Slice the cucumbers into thin rounds and place them in a bowl.
- 7
Add Garlic
Mince the garlic cloves and add them to the cucumbers.
- 8
Prepare Pickling Solution
In a separate bowl, mix rice vinegar, sugar, and salt until dissolved.
- 9
Pickle Cucumbers
Pour the pickling solution over the cucumbers and garlic. Mix well and let sit for at least 30 minutes in the refrigerator.
Orange and Herb Mayo
- 10
Mix Mayo Ingredients
In a bowl, combine the mayonnaise, orange zest, chopped parsley, and lemon juice.
- 11
Adjust Mayo
Stir until well combined, and adjust seasoning as needed.