In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from "pinkpei77" in the Gluten-Free Forum.
1 container firm tofu
1 egg substitute for 1 egg
1 cup cornstarch
Vegetable oil for frying
4 chopped green onions
1 tablespoon chopped ginger
1 tablespoon chopped garlic
2/3 cup vegetable broth/stock
2 tablespoon s gluten-free soy sauce
4 tablespoon s sugar
Red pepper flakes ( to taste)
1 tablespoon rice vinegar
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isnt necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle ¾ cup cornstarch over tofu and coat completely.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.