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General Tso's Tofu

General Tso's Tofu

popular Chinese Takeout
Type
Veg
Difficulty
Medium
Time
15  mins
Chef's Note
General Tso's (pronounced tswo?) Tofu is a version of the famous Chicken dish of the same name. This is a sweet, piquant, deep-fried dish that is served in North American Chinese restaurants. (It is also seen with other variants, such as General Tse's chicken.) The dish is named after Zuo Zongtang (also romanized Tso Tsung-t'ang), a Qing dynasty statesman and military leader.

In your box
Tofu , Hoisin Sauce, Corn Flour , Brown Sugar , Red Chili Flakes , Spring Onion - Green , Ginger , Sesame Oil , Dark Soy Sauce , Rice Vinegar , Cooking Oil
What you need
1 Skillet / Non Stick Pan, 1 Shallow Dish, 1 Deep Wok, 180 ml water

Price 
 Rs 240 - 2 servings
Note: This price is for 2 servings. Choose additional servings on checkout.
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Ingredients
Chicken Mince Lettuce Fish Sauce Lemon
Red Pepper Flakes Mint Leaves Cashew Olive Oil
Brown Sugar Spring Onions Green

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Instructions

Step 1: Cook Onion and Ginger

Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes.

Step 2: Add Garlic

Add the garlic and cook 1 minute more.

Step 3: Add Chicken

Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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