General Tso’s Tofu

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?

• Tofu Scramble
• Baked Tofu
• Tofu Stir Fry
• Sweet and Sour Tofu
• Easy Marinated Tofu

Did you make this General Tso’s tofu recipe?

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General Tso’s Tofu

• Author: Iosune
• Prep: 10 mins
• Cook: 30 mins
• Total: 40 mins
• 2–4 1x
• Main dish
• Asian, Vegan

★★★★★ 4.8 from 146 reviews

Servings 2–4 1x

Scale 1x2x3x Tap or hover over number to scale servings

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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

1. Place the tofu cubes in a bowl or shallow dish.
2. 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.
3. Drain the tofu and discard the marinade.
4. 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.
5. 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.
6. Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
7. 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.
8. 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.
9. Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 
10. Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
11. 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.