What do you do when you can’t find an inexpensive bottle or two of General Tso’s Sauce for your supper plans? Well, either you go without, or spend the big bucks, right? *BEEP* Wrong answer. ;D You go to the website of your favorite brand of sauce and look at the ingredients list…and then use it to approximate amounts to create your own! Or…at least…that’s what I did last night. It was either that or use the veggies I had already purchased to make a very mundane stir fry instead.
My only fear came when I tasted the sauce. MAN!!…was it salty!!! But since I had never actually tasted the purchased sauce straight out of the bottle, I really didn’t have anything to go by. My tofu had nothing flavoring it except the coconut oil in which I sauteed it and my veggies had no salt on them. I took the risk. I poured it over the tofu to marinate since it was finished first. Once the veggies finished cooking I tossed it all together.
SUCCESS! Best tasting General Tso’s yet! Now that I realize just how much sweetener goes into it, I think that I will have to play around to make it more savory and less sweet just for health’s sake. But for wow factor, this is the way to go. 😀
For comparison, here is the ingredients list from Iron Chef’s General Tso’s Sauce: Sugar, soy sauce, water, vinegar, food starch, tomato paste, fresh garlic, dried garlic, red peppers, soybean oil, dried minced onion.
I made some substitutions and added some minced ginger. I made a triple batch of this for my crew (and the teens were circling the empty serving dishes
whining wishing for more.) That’s why the measurements sometimes seem a bit odd. It’s tough to split 1/2 tsp. into thirds! Just for the sake of those of you who like to make large batches as I do, I’ll put the large batch’s measurements in parentheses after each ingredient.
General Tso’s Sauce
- 1/4 c. evaporated cane juice crystals (or sugar) (3/4 c.)
- 1-1 1/2 tsp. honey (1/4 c.)
- 1/4 c. Bragg’s Liquid Aminos (3/4 c.)
- 1/4 c. + 2-3 T. water (1 1/4 c.)
- 1 T. fresh organic lemon juice (3 T. – 1 small lemon)
- 2 tsp. cornstarch (2 T.)
- 4 tsp. organic tomato paste (4 T.)
- 2 cloves fresh garlic, minced (6 cloves; 4 T.)
- 1/4 tsp. garlic powder (3/4 tsp.)
- 1/8 tsp. (rounded measure) dried red pepper flakes (1/2 tsp.)
- 1/4-1/2 tsp. toasted sesame oil (1 tsp.)
- 1/4 tsp. dried minced onion (3/4 tsp.)
- scant 1 tsp. fresh ginger, minced (scant 1 T.)
Measure 2-3 T. water, mix in the cornstarch, and set it aside. Place all other ingredients in a saucepan (making sure the tomato paste is thoroughly “dissolved”) and heat to just boiling. Add the cornstarch mixture, stirring constantly until it loses it slightly milky color and begins to thicken. Remove from heat and set aside until stir fry is complete and ready for sauce.
Makes approximately 1-1 1/4 c. of sauce.