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General Tso’s Tofu

30-minute General Tso’s Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe. 

General Tso's Tofu - 30-minute General Tso's Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe. #vegan #glutenfree #simpleveganblog

I’ve never tried general Tso’s chicken because it’s (almost) impossible to find it here in Spain, but I’ve seen the recipe a long time ago and it was love at first sight, I knew I’d love it. As I tried to avoid fried foods as much as I can, I forget about it, until last month, when I decided to make a healthier, lighter version using tofu instead of chicken and a little bit of extra virgin olive oil (for an oil-free version, omit the oil and bake the tofu until golden brown).

This dish is INSANE!!! I think it’s my all-time favorite tofu recipe, it’s SO GOOD and I wish I had tried it before.  It’s similar to the sweet and sour pork you can find at Chinese restaurants here in Spain, but even better and of course cruelty-free.

For those of you who don’t know general Tso’s chicken, it’s a a sweet, deep-fried chicken dish that is served in North American Chinese restaurants. We’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 cayenne powder as you want.

General Tso's Tofu - 30-minute General Tso's Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe. #vegan #glutenfree #simpleveganblog

General Tso's Tofu - 30-minute General Tso's Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe. #vegan #glutenfree #simpleveganblog

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General Tso's Tofu - 30-minute General Tso's Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe. #vegan #glutenfree #simpleveganblog

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General Tso’s Tofu

★★★★★ 4.8 from 20 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-4

30-minute General Tso’s Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe.

General Tso's Tofu - 30-minute General Tso's Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe. #vegan #glutenfree #simpleveganblog
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Ingredients

For the general Tso’s tofu:

  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar
  • 10 ounces firm tofu (275 g), cubed
  • 6 tbsp cornstarch
  • Extra virgin olive to taste
  • 2 cloves of garlic, minced

For the sauce:

  • 3 tbsp tamari or soy sauce
  • 3 tbsp apple cider vinegar
  • 3 tbsp vegetable stock or water
  • 3 tbsp cane, coconut or brown sugar
  • 1 tbsp cornstarch
  • 1/8 tsp cayenne powder

Instructions

  1. Mix tamari and vinegar in a bowl until well combined.
  2. Add the tofu cubes and let rest for at least 5 minutes.
  3. Drain the tofu and  transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
  4. Cook the tofu cubes in a skillet with a little bit of oil over medium-high heat until all sides are golden brown. Remove tofu from pan and set aside.
  5. Add the garlic to the skillet and cook them over medium-high heat for about 1 to 2 minutes, stirring frequently until they start to golden brown.
  6. To make the sauce just mix all the ingredients until well combined.
  7. Add the sauce to the skillet and cook until it thickens, stirring frequently.
  8. Finally, add the tofu, stir and cook for 1 to 2 minutes more.
  9. Remove pan from heat and serve with some white rice and garnish with sesame seeds and chopped chives (optional).
  10. Keep leftovers in a sealed container in the fridge for up to 5 days.

Notes

  • If you don’t eat tofu, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself.
  • For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 237
  • Sugar: 7.4 g
  • Sodium: 1054 mg
  • Fat: 13.6 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 22.3 g
  • Fiber: 1 g
  • Protein: 8.1 g
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  1. This looks incredibly good! This is a perfect-sounding recipe for me and I’m hoping my husband will like it too.

    Reply

  4. I made this last night. Delicious! I added a little sesame oil to the olive oil for frying the tofu, for extra flavor, then I stir-fried some Asian vegetables and thin noodles and added the tofu and sauce. So I guess what I ended up with wasn’t exactly General Tso’s tofu, but it was really good and I will definitely make it again! Thanks!

    ★★★★★

    Reply

  5. this is so, so good. i will definitely make this again! i used an entire 14 oz block of tofu so i increased the sauce recipe. i also added veggies. thanks for sharing!

    ★★★★★

    Reply

  6. Hi guys.

    I just did this and let me tell you, it blew our minds! Amazing! I can hardly type, and I think I’ll have to call an ambulance. Of course, I’ve made too much, what do you think? But there are no leftovers to bear witness. The use of brown sugar was genius! So freaking good!

    I have to lie down now. But congratulations!

    Reply

  7. Awesome recipe!! My husband and I just recently started eating tofu. I have tried about 5 different recipes of how to cook tofu, and by far, this is the BEST recipe that I have come across. I did not have cayenne powder but used Cajun seasoning instead. It tasted just fine, but not very spicey. I will be sure to get cayenne powder next time. Thanks for the recipe, we Loved it!!

    ★★★★★

    Reply

  8. Do you drain (squeeze the water out) of the tofu before you chop and marinade it? Or do you use it straight from the packaging?

    Reply

  9. Very good, but it was on the salty side. I would double the water in the sauce. Other than that, it was very good.

    ★★★★

    Reply

    • Hi Jazzmyn! Thanks a lot 🙂 As you drain the marinade, it’s not that salty, but feel free to add more water if you want. Have a nice day!

      Reply

  10. I definitely enjoyed it. Made it for my wife and I. Both of us trying to eat better, and I was in a rut so I gave this General Tso’s Tofu a try. It was easy to make, and packed a seriously flavorful punch. I cut back the sugar a bit, and I think I would use a tiny bit less vinegar next time I make it. Nicely done though.

    ★★★★

    Reply

  11. I have been obsessed with General Tso’s for years. I have stories about this dish. Anyway, I have been trying to make this at home and for sometime resorted to using Trader Joe’s General Tso’s sauce which is delicious, however it is way too salty. I have tried a few recipes, many of which use rice vinegar, but it is too tangy for my daughter. This recipe on the other hand is perfect, and super simple. I make it and refrigerate it. It goes great over rice with broccoli or tofu! Thanks alot.

    ★★★★★

    Reply

  12. Delicious. Teen daughter loves it, says better than restaurant. We aren’t vegan per se, but it doesn’t matter. I also sauté and in any seasonal veggies I have on hand, use soft tofu, because we like it. Making it again right now!

    ★★★★★

    Reply

  13. Loved it! my boyfriend loved it too. I used soy sauce and cane sugar. I wonder if it is better with brown sugar, I didn’t have any (same with tamari). thanks for this recipe!

    ★★★★★

    Reply

  14. My SO and I loved this recipe!! I’m a vegetarian and he’s a carnivore, and this is (so far) the only way I’ve been able to get him to eat tofu (; Thank you so much for posting!!

    ★★★★★

    Reply

  15. This was a nice and easy recipe for a weeknight dinner. A few things I changed: I bought extra firm tofu and pressed it between two cuttings boards with paper towels for about 30 minutes to make the tofu less watery. I had to change out the paper towels a few times because they quickly soaked through. I used way more than 2 tablespoons of corn starch to toss them in. I just eyeballed the amount, but it was probably more like 1/3 cup. I used twice the amount of cayenne pepper because I wanted my sauce to be a bit spicier. I could have used more as it was not too spicy. I served my tofu with steamed broccoli and cauliflower rice. Delicious and healthy!

    Reply

  16. Thanks for this quick and delicious recipe. I fell in love with it. Just finished eating it now.

    ★★★★★

    Reply

  17. I have 3 older kids who, up until tonight did not like tofu. This was great. I can’t wait to try the sweet and sour tofu recipe!

    ★★★★★

    Reply

    • Hi Shanta! I’m so glad your kids enjoyed our recipe 🙂 Hope they also like the sweet and sour tofu!

      Reply

  18. It is amazing taste just like it we just became vegetarian n i was looking for recipes came upon yours n it looked great so i tried it was delious and wasnt to hard to do. Great job thanks

    Reply

  19. This was GREAT!! I’m new to vegan cooking but this was actually a hit and wonderful!! I didn’t have Cayenne but I did have a spicy miso sauce. Next time I will double or even triple the sauce for my saucy needs!!

    Reply

  21. This is amazeballs! And very easy to make. The freezer bag trick I will continue to use with other tofu dishes where I need to coat….and the sauce is soo good! I am making it again!

    ★★★★★

    Reply

    • Hi Penny! Thanks a lot 🙂 I’m so glad you liked it! Yes, it’s so useful to use a freezer bag to coat things…

      Reply

  22. Best vegan recipe I ever found! My whole family loved it and my son is the only one that is vegan! Switched out cayenne pepper for red pepper flakes.

    Reply

  24. As an Australian who has never been to America, I don’t know what general Tso’s sauce should taste like but I’ve just made this and I’m so happy right now….

    ★★★★★

    Reply

  26. This was delicious! Thank you so much. We like our food spicier than most people, so I used a big squirt of sriacha sauce instead of cayenne pepper. It was so good I’m making it again tonight!

    ★★★★★

    Reply

  27. Wow!! This recipe was amazing!! I was looking for a recipe to try tofu for the first time in my life and I’m so happy this was it. The texture and the sauce were so delicious! Thank you so much for sharing this recipe!

    ★★★★★

    Reply

  28. Although my extended family is suspicious of tofu, they LOVED this recipe. It was very easy to make. I now make a double batch and combine the General Tso’s leftovers with ratatouille to serve as a casserole the following night.

    ★★★★★

    Reply

  29. It took a while to prepare (longer than 10 mins) and after I added the sauce, the crispy texture of the tofu was gone. I was really bummed about that. I don’t like tofu when it’s mushy in texture. The flavor was very intense. I loved it! I think marinating the tofu in the soy sauce + apple cider vinegar mixture for a longer amount of time would make the tofu more flavorful. 5 mins isn’t enough. I also needed to make more of that mixture because it wasn’t enough for the 1lb block I prepared.

    I really enjoyed the sauce. I think red chili flakes would be an excellent addition to the recipe.

    ★★★★

    Reply

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