deliciousmagazine.co.uk 121GeneralTso’stofustir-fry
SERVES 4. HANDS-ON TIME 30 MIN
GeneralTsoreferstothis
dish’ssweetstickysauce.
Usuallyservedwithchicken,
it’sa stapleofNorthAmerican
Chinese restaurants.
- 280gblockextra-firm tofu
- 2-3tbspcornflour
- 4 tbsp sunflower oil
FORTHESAUCE
- 3 tbspricevinegar
- 3 tbspreducedsaltsoy sauce
- 1 tbsphoisinsauce
- 1 tbsp soft brown sugar
- 1 tbsptoastedsesameoil
- 2cmpiecefresh ginger, peeled
andgrated - 2 garliccloves,thinlysliced
- 1 redchilli,verythinly sliced, plus
extra to garnish
1 Cutthetofuinto2cmcubesand
drywellonkitchenpaper.Puthalf
thecornflourina bowlandaddthe
tofucubes.Tosstocoat,thenadd
theremainingcornflourandtoss
again.Setasidefor5 minutes to
becomeslightlytacky.
2 Mixtogetherthericevinegar,soy
sauce,hoisinsauceandbrown
sugarina bowl,thensetaside.
3 Heatthesunfloweroilina wokor
frying pan over a high heat and cooksorted.untilbrownedonallsides(8-10
minutes),thentransfertoa plate
linedwithkitchenpaper.If doing
twobatches,wipeoutthepanwith
kitchenpaper,addanotherglugof
oilandfrytheremainingbatch.
4 Heattheovento150°C/130°Cfan/
gas2.Forthetomatosauce,drain
anyexcessoilfromthepanandput
backona lowheat.Addthegarlic
andslowlysimmerfora minute
untiljustgoldenbutnotbrowned.
5 Pourinthepassataandredwine
andstirin.Addthedriedoregano,
chilliflakesandsomesaltand
pepper.Bringtoa steadysimmer
andallowtocookfor5-6minutes
beforereturningthemeatballsto
thepanandgentlyturningtocoat
theminthesauce.Coverthepan
witha lidandtransfertotheoven.
6 Cookfor1 hourand 30 minutes.
Towardstheendofthecookingtime,
turnuptheovento220°C/200°C
fan/gas7, dotthemeatballswith the
mozzarellaanda littleextra
parmesan,thenreturntotheoven.
7 Servethebakedmeatballswith
spaghetticookedina panofboiling
wateruntiltenderbutstillwith
somebite,andsprinklegenerously
withgratedparmesan.
PERSERVING425kcals,26.2gfat
(11.1gsaturated),28.8gprotein,
14.8gcarbs(6.9g sugars), 1.4g salt,
2.7g fibre
thetofufor1-2minutesoneachside
untilgoldenbrown.Removefrom
thepanandsetasidetodrainon
kitchenpaper.Drain any excess oil
fromthewok.
4 Allowthewoktocoola little,then
addthesesameoil,ginger,garlic
andchilli,thengentlyfryforabout
1 minutebeforeaddingthesauce
mixturewith150mlwater.Bubble
untilyouhavea thick,glossysauce.
5 Returnthetofutothepanandtoss
tocoatallover.Servewithextra
chilli,steamedbasmati or brown
riceandbroccoli.
PERSERVING207kcals,13.3gfat
(1.9gsaturated),10.2gprotein,
10.9gcarbs(5.4g sugars), 1.1g salt,
1.5g fibre →SWEETANDSOUR
GeneralTso’s
tofu stir-fry