General Tso Sauce: Difference between revisions
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Adamcolton (talk | contribs) Created page with "=Prep= #Cut broccoli and place in rice cooker to steam with rice #Coat tofu in flour and cornstarch and lightly fry #Prepare sauce #Combine tofu, sauce and steamed broccoli =Sau..." |
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=Sauce= | =Sauce= | ||
* 1 onion (small-med) | |||
* 1 clove garlic | |||
* 1/4 cup water | * 1/4 cup water | ||
* 1 T soy sauce | * 1 T soy sauce | ||
* 1 T rice wine vinegar | * 1 T rice wine vinegar | ||
| Line 13: | Line 8: | ||
* 1 T honey | * 1 T honey | ||
* 1 t red curry paste | * 1 t red curry paste | ||
* 1 | * 1 T siracha | ||
* Mushrooms | |||
* Broccoli (optional) | |||
* Seitan (optional) | |||
* 1 T cornstarch | |||
#Saute the onion, if you're using broccoli, cut and steam | |||
#Add everything but the cornstarch (and the broccoli if used) | |||
#Cook until the mushrooms start to soften | |||
#Add the cornstarch and stir until the sauce thickens | |||
#Serve over rice | |||
This recipe is very tolerant of adjustment. Mushrooms are good and easy but fried tofu is also excellent. The sauce could be used on a number of things. Add the cornstarch slowly and stir thoroughly, it will go from liquid to gel very quickly. | |||
== Mine - Large == | |||
* 2 large onion | |||
* peanut oil | |||
* 35 g diced garlic | |||
* 2 C water | |||
* 80 g soy sauce | |||
* 50 g mirin | |||
* 100 g dark wine | |||
* 40 g honey | |||
* 30 g siracha | |||
* 15 g lemon juice | |||
* 13 g vinegar | |||
* 90 g peanut butter | |||
* 1 t sugar | |||
* 15 g molasses | |||
* liquid smoke | |||
* cayenne | |||
* ginger | |||
* black pepper | |||
* 70 g cornstarch | |||
For bulk freezing, double this. This recipe makes about 3 containers. | |||
[[Category:Recipe]] | [[Category:Recipe]] | ||
[[Category:Entree]] | [[Category:Entree]] | ||
[[Category:Vegan]] | [[Category:Vegan]] | ||
Latest revision as of 02:22, 12 March 2023
Sauce
- 1 onion (small-med)
- 1 clove garlic
- 1/4 cup water
- 1 T soy sauce
- 1 T rice wine vinegar
- 1 T red wine
- 1 T honey
- 1 t red curry paste
- 1 T siracha
- Mushrooms
- Broccoli (optional)
- Seitan (optional)
- 1 T cornstarch
- Saute the onion, if you're using broccoli, cut and steam
- Add everything but the cornstarch (and the broccoli if used)
- Cook until the mushrooms start to soften
- Add the cornstarch and stir until the sauce thickens
- Serve over rice
This recipe is very tolerant of adjustment. Mushrooms are good and easy but fried tofu is also excellent. The sauce could be used on a number of things. Add the cornstarch slowly and stir thoroughly, it will go from liquid to gel very quickly.
Mine - Large
- 2 large onion
- peanut oil
- 35 g diced garlic
- 2 C water
- 80 g soy sauce
- 50 g mirin
- 100 g dark wine
- 40 g honey
- 30 g siracha
- 15 g lemon juice
- 13 g vinegar
- 90 g peanut butter
- 1 t sugar
- 15 g molasses
- liquid smoke
- cayenne
- ginger
- black pepper
- 70 g cornstarch
For bulk freezing, double this. This recipe makes about 3 containers.