General Tao Tofu by Ricardo
General Tao Tofu by Ricardo

Preparation time 25 minutes

Total time: 40 minutes

Ingredients

Sauce

  1. 1 carré de porc de 4 côtes d’environ 1 kg (2 lb)
  2. 2,5 ml (1/2 c. à thé) de baies de genièvre, moulues
  3. 30 ml (2 c. à soupe) de beurre
  4. Sel et poivre

Stir-Fry

  1. 500 ml (2 tasses) de bouillon de poulet
  2. 125 ml (1/2 tasse) de crème 35 %
  3. 3 branches d’estragon frais
  4. 1 échalote française, hachée finement
  5. 5 ml (1 c. à thé) de fécule de maïs
  6. 5 ml (1 c. à thé) d’eau
  7. 10 ml (2 c. à thé) d’estragon frais ciselé

Directions

Sauce

  1. In a bowl, combine all the ingredients. Set aside.

Stir-Fry

  1. In a large bowl, dredge the tofu in the cornstarch. Shake to remove any excess and set aside on a plate.
  2. In a wok over high heat, heat the oil. Fry half of the tofu at a time until lightly browned. Season with salt and pepper. Using a slotted spoon, remove the tofu from the wok and drain on paper towels.
  3. In the same wok, fry the onions, ginger and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve with rice and broccoli.

NOTE

For firm tofu, we use the Soyarie brand.

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