General Tso’s Tofu, ready in just 30 minutes! It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.
This General Tso’s Tofu is a healthier and lighter version of the classic General Tso’s Chicken. Besides, it’s made with tofu instead of chicken and the tofu is not deep-fried, just sautéed in a little bit of oil.
For those of you who don’t know General Tso’s chicken, it’s a sweet, deep-fried chicken dish that is served in North American Chinese restaurants.
I’ve used only a little bit of oil to cook the tofu and also made a less spicy version, but add as much oil and red pepper flakes as you want.
You can also make this recipe oil-free (just read the pro tips or recipe notes) and omit the red pepper flakes if you’re not into spicy food.
As you can read in the recipe description, this is one of my all-time favorite tofu recipes, but it’s also one of the most popular recipes on the blog!
How to make General Tso’s tofu – Step by step
- Place the tofu cubes in a bowl or shallow dish (photo 1).
- Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight (photo 2).
- Drain the tofu (photo 3) and discard the marinade.
- Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat (photo 4). Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
- Once the tofu cubes are coated with the cornstarch (photo 5), heat some oil in a skillet and add the tofu cubes (photo 6). I used extra virgin olive oil, but any oil will do.
- Cook the tofu cubes over medium-high heat until all sides are golden brown (photo 7). Remove the tofu from the skillet and set aside.
- Add the garlic to the skillet (photo 8) with a little bit of oil if needed and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown (photo 9). Set aside.
- Mix all the sauce ingredients in a bowl (photo 10). Set aside.
- Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently (photo 11).
- Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes (photo 12).
- Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.
Pro tips
- Depending on your taste buds and the type or brand or vinegar you’re using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tbsp of vinegar at first and add more vinegar if needed.
- I never press my tofu because I prefer to save some time and also think it’s not necessary, but it’s up to you. I just drain the tofu and discard the liquid.
- Firm or extra firm tofu works great. I’ve never tried to use soft or silken tofu myself, but I don’t think it’s going to work.
- If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
- If you don’t eat soy, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself. Tamari or soy sauce can be replaced by coconut aminos.
- For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.
- Feel free to use any type of vinegar, starch or sugar you have on hand.
What foods go well with General Tso’s tofu?
- For a complete meal, I like to serve my General Tso’s Tofu with some type of carb and also with veggies.
- My favorite carb to serve Chinese food with is rice, especially white rice, but brown rice or any other grain will do.
- Any dish of veggies is okay, but I prefer to serve it with some Chinese or Asian-style vegetable dish, like bok choy or Thai cucumber salad.
- Another good choice, if you don’t want to eat any carb, is to serve this with some cauliflower rice instead of white rice.
What type of tofu should I use to make General Tso’s tofu?
You should use firm or extra firm tofu. I’ve always used firm tofu, but extra firm is also okay. Silken tofu is so delicate, so it will fall apart and it hasn’t the texture we’re looking for either.
Looking for more tofu recipes?
Did you make this General Tso’s tofu recipe?
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General Tso’s Tofu
- Prep: 10 mins
- Cook: 30 mins
- Total: 40 mins
- 2–4 1x
- Main dish
- Asian, Vegan
Servings 2–4 1x
General Tso’s Tofu, ready in just 30 minutes. It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.
Ingredients
For the general Tso’s tofu
- 10 ounces firm tofu (275 g), cubed
- 2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 6 tbsp cornstarch
- Oil of your choice, I used extra virgin olive oil
- 2 cloves of garlic, minced
For the sauce
- 3 tbsp tamari or soy sauce
- 3 tbsp apple cider vinegar, see notes
- 3 tbsp vegetable stock or water
- 3 tbsp cane, coconut or brown sugar
- 1 tbsp cornstarch
- 1/8 tsp red pepper flakes, optional
Instructions
- Place the tofu cubes in a bowl or shallow dish.
- Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
- Drain the tofu and discard the marinade.
- Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
- Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
- Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
- Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.
- Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.
- Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently.
- Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
- Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Depending on your taste buds and the type or brand or vinegar you’re using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tbsp of vinegar at first and add more vinegar if needed.
- I never press my tofu because I prefer to save some time and also think it’s not necessary, but it’s up to you. I just drain the tofu and discard the liquid.
- Firm or extra firm tofu works great. I’ve never tried to use soft or silken tofu myself, but I don’t think it’s going to work.
- If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
- If you don’t eat soy, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself. Tamari or soy sauce can be replaced by coconut aminos.
- For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.
- Feel free to use any type of vinegar, starch or sugar you have on hand.
- The amount of sodium is not accurate, as you’re going to discard part of the tamari or soy sauce of the marinade.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 237
- Sugar: 7.4 g
- Sodium: 1054 mg (see notes)
- Fat: 13.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 22.3 g
- Fiber: 1 g
- Protein: 8.1 g
Update Notes: This post was originally published in December of 2017, but was republished with new photos, step by step instructions and tips in June of 2019.
Absolutely delicious and so easy and quick
★★★★★
Absolutely delicious. So easy to make and so, so tasty. One to make again and again.
★★★★★
Thanks for your kind comment Brendan 🙂
This was absolutely incredible! I’m still in disbelief. You could’ve fed me this telling it’s chicken and I swear on my life I would believe you. My meat-loving brother devoured so much. I cannot recommend this recipe more.
★★★★★
Hi Hanna! Thank you so much! I’m so glad you all liked it 🙂
I’m not too experienced with tofu and ended up with crumbles. Where did I go wrong?
Hi! What do you mean with crumbles?
This was a great recipe, very tasty! I would like to respectfully, however, suggest alternatives to the plastic bag. For those who might be vegan for environmental reasons and/or because we love animals, I think we can shake up the tofu in a reusable container. That’s what I did, and it worked just fine. Maybe tossing in a bowl would also work. I’m sorry. I don’t want to step on anyone’s toes, but there is way too much plastic in the world, particularly in the Pacific Garbage Patch. 🙂
★★★★★
Hi Kimberly! Thanks for your kind advice/suggestion 🙂
We made it tonight and it was incredible. Best version of General Tsos Tofu I’ve had so far! I liked this recipe because it was a little more simplified than other versions, quicker, and the tofu came out perfectly. I realized I don’t need to press the tofu and this saved me a ton of time. A+!
★★★★★
Hi! I’m so glad you liked our recipe 🙂
Thank you for this recipe, it did turn out great. I was starting to freak out after I was heating up the sauce and it started to get clumpy and dark. OH NO, what’s happening?!? Oh, this is the thickening. Brilliant. Really crept on me.
For the marinade portion, was that a separate pool of ACV and Tamari to not be taken away from the amounts in the sauce?
★★★★★
Hi! I’m so glad you liked our recipe! I don’t quite understand your question? Would it be possible to write us again? Sorry for the inconvenience!
Easy and excellent. Seems healthier than take out and tastes just as good! My first time really, successfully making tofu.
★★★★★
Hi! I’m so glad you liked our general tso’s tofu 🙂
I randomly stumbled across this recipe 3 months ago and I think I’ve made this every week since. SO delicious!! Marinating the tofu makes it really flavorful. Also super affordable for my college student budget. I throw in some carrots and frozen broccoli and it makes a great meal.
★★★★★
Hi Sarah! Thanks for your kind comment 🙂 I’m so glad you liked our recipe!
The method is fantastic, but I’ll definitely opt for less-sodium tamari in the future. That being said, the tofu was beautifully crispy and the texture of the sauce was perfect!
Hi Elizabeth! I’m so glad you liked it 🙂
hello! this looks like a delicious recipe, but do you know if I can use a substitute for cornstarch like rice flour? thank you!
Hi! I think it would work well with rice flour 🙂
I was just wondering because I didn’t have cornstarch on me at the moment, but I got it and made the recipe and it was delicious!! I accidentally forgot the water in the sauce and it still tasted really good, I’ll just have to remember that next time 🙂 Thank you so much for sharing this wonderful dish!
Hi! Thanks for your kind comment 🙂
I’ve made this recipe at east four or five times now, and it never disappoints! My tofu comes in 16 ounce blocks, so I double the sauce recipe (we like things extra saucy anyway) and also add some sambal oelek for an extra layer of heat. The cooking method works perfectly. What a flavorful, simple dish. Thank you!
★★★★★
Sounds so good 🙂 I’m so glad you liked it!
Ouhhh, this is really good. This is the second time I’m making this and this time I added some beer into the marinade. It came out pretty good 😀
★★★★★
Hi Justin 🙂 Thanks for your comment! I’m glad you liked it!
Simply yummy!
★★★★★
Hi Grammes! I’m so glad you liked our General Tso’s Tofu recipe 🙂
Loved it! Was so good and easy. Will make again! Next time, I will add ginger. Thanks for the great recipe!
★★★★★
Hi! It will be amazing with ginger 🙂
Absolutely loved it,I added peppers and ginger to mine. Even the non vegan family members ate it,Thanks for sharing your delicious recipes : )
★★★★★
Hi Sandra! Thanks for your kind comment 🙂
Delicious
★★★★★
Hi! So glad you liked it Milena 🙂
This was delicious and so easy! I’m a beginner cook and I can’t believe general tso tofu could be so easy!
I just wanted to confirm one thing: my sauce was veryyyy sticky. Is it supposed to be that way or did I leave it on the stove for too long? 🙂
★★★★★
Hi Jasmine! So glad you liked it 🙂 Maybe next time you can try to add less cornstarch!
Love this recipe! It’s now a staple in our house. Super easy to make.
Hi Petra! I’m so glad you liked it 🙂
Honestly the best tofu dish I’ve ever made and the best chinese food dish I’ve had in many years! My daughter is a vegetarian who isn’t a fan of tofu and I have a bad gallbladder so I can’t eat any fried foods. My husband is a big meat eater and we all loved this dish. Restaurant Chinese food these days is gloppy and too sweet. The flavors were bold and textures in this recipe were perfect! Only thing I revised was adding one less tablespoon of ac vinegar after I read your recommendations that some thought it was too much, and and 1/2 tablespoon less of sugar as Im always trying to lower my sugar intake. So happy I found this recipe, going to see what else you have and try another recipe. Best tofu dish ever!!!
★★★★★
Hi! Thanks for your kind comment! I’m so glad you liked our General Tso’s Tofu récipe ☺️
Very tasty but we decided to double on the sauce and that was the right decision. We also added a tablespoon of grated ginger to the garlic.
Sounds so good 🙂 Have a nice day!
My new favorite recipe.
★★★★★
Wow! Thanks!
I’m following step 4 right now, I transferred the tofu to the freezer (rather than a plastic bag), but I’m having trouble tossing it – the freezer is quite heavy. Any advice?
Hi Joe! Sorry, I don’t exactly understand what you have made! What have you used instead of a plastic bag?
He’s just teasing you…”if you want to use a freezer” to toss the cubes : )
I was expecting to read a bit of drama thinking Joe had done something concerning with the freezer. LOL. Reread the recipe and picked up the typo. Was a good giggle.
Just made it and it’s delicious. My non-vegan husband says it’s a do-over.
★★★★★
Hi Catherine! I’m so glad you liked it 🙂
I just made this and it was a hit! Even my nonvegan mom loved it and she’s very picky! Thank you for sharing your gift with us!
So glad you all liked it! Have a nice day 🙂