General Tso’s Tofu Sub

Damian had asked me to make General Tso’s tofu a while back, and to be honest I really didn’t want to.

Allow me to clarify: I really didn’t want to just make General Tso’s tofu. I wanted to make something unexpected, while still retaining the very essence of the classic General Tso sauce.

This is where the General Tso’s Tofu Sub with Edamame Puree comes into the story.

This recipe inspired me to pair two ordinary concepts into one original (and yummy) dish.

While the preparation of this sub is quite laborious, it yields a truly fantastic meal.

Remember, patience is a virtue…

Patience also grants you culinary wonders.

General Tso’s Tofu Sub

For the Sauce:

1 small ginger, peeled and roughly chopped

1-2 cloves of garlic, roughly chopped

1/4 cup soy sauce

2 tablespoons white vinegar

2 tablespoons mirin

1/2 teaspoon sesame oil

1 1/2 small red dry Chinese chilis (I couldn’t find dry Chinese chilis, so I roasted a red chili instead)

1/2 teaspoon sugar

For the Edamame Puree:

1/2 cup shelled edamame, cooked

For the Tofu

Vegetable oil, for frying

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

8oz extra-firm tofu, drained and cut into 4 slices

2-3 eggs

3 tablespoons cornstarch

1/2 cup panko breadcrumbs

For the Sandwich:

2-4 submarine sandwich rolls (This depends on how much tofu you have/how much tofu you put on the sandwiches)


Toasted sesame seeds

In a blender or food processor, combine all the ingredients for the sauce and process until smooth. Place in a bowl and set aside.

In a clean blender or food processor, puree the edamame adding enough water to make a smooth paste. Transfer to a bowl and set aside.

Heat enough vegetable oil to cover tofu slices in a large frying pan over medium heat. (The frying method can vary, but the goal is the same: crispy tofu.)

In a small bowl, combine together sugar, paprika, garlic powder, and onion powder. Rub the mixture on both sides of tofu slices.

In a medium bowl, mix the eggs and cornstarch until smooth. Place panko in a shallow bowl. Dip the seasoned tofu slices on the egg batter and shake off the excess. Dip into the panko, making sure the tofu is entirely covered. Fry the tofu until golden brown, about 3 minutes on each side. Remove and drain.

Cut the submarine rolls and spread one side with mayonnaise, and the other with the edamame puree. Dip tofu slices into the General Tso sauce and place on the bread. Finish by sprinkling the sesame seeds for garnish and texture.

Cut in half, and enjoy with an ice-cold beer! You deserve it after all this work.

Bon Appétit!