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.
This has become a frequent meal for us now – possibly our all-time favourite dish we have ever made! The tofu goes lovely and crispy and the sauce is so tasty.
Thank you so much for sharing this recipe.
★★★★★
Hi Chloe! Thank you so much for your kind comment 🙂
What leftovers? 😆 I knew this was going taste good as soon as I poured the sauce into the skillet with the garlic. The aroma!! Yum!
I made a few tweaks: I made double the amount of sauce. I cautiously used about 1/8th teaspoon red pepper flakes, but next time I will add a tiny bit more. As garnish I used toasted sesame seeds along with scallions freshly cut from my garden. And I served it with brown Basmati rice.
I am already dreaming up other things to use the sauce on.. (stir-fried broccoli, mushrooms, zucchini, celery, bell peppers, onions, water chestnuts. The list of ideas keeps getting longer. My husband & I loved it.. we will make it again & again.
Iosune & Alberto: Thank you for your great recipes, food styling, presentations & photography. Mejores deseos para ustedes. 🇺🇸 💃 🇪🇸
★★★★★
Hi Margie! Thank you so much for your kind comment 🙂 Have a nice day!
Recipe sounded good but needed veggies. Cut up Tofu and marinated in apple cider vinegar and gluten free hoisin sauce. Stir fry per instructions. Set aside and stir fry green and yellow pepper with onions. Little soy sauce and the added back in tofu and finished it with Trader Joe General Tsuo sauce. Serve over white rice. It was great. Thanks for the idea- just needed a little doctoring.
Hi! Sounds so good 🙂 I’m glad you liked it!
While frying the marinated, corn starch coated tofu pieces, it ended up creating a film like coating while frying and stuck to each other. How do I avoid that. I drained the marinate and coated each piece with corn flour on a plate.
Made this recipe as part of my gluten free diet and loved how it turned out! Substituted the apple cider vinegar with rice vinegar btw.My sauce was a little on the thicker side but I just loosened it up with water and it turned out amazing. Thank you for this recipe!
★★★★
Hi! Thanks for your kind comment! I’m glad you liked it 🙂
For my taste it was too tangy. I would stick with one tablespoon of cider vinegar.
★★★★
Thanks for your comment 🙂 Have a nice day!
Never cooked with or ate tofu before. This was a very faithful representation of general tso’s chickens flavor profile. Surprised me in a very good way. Thanks for the recipe.
★★★★★
Hi! That’s good 🙂 I’m so glad you liked it!
This has become one of our favorite recipes and my family has made this regularly for at least a year now. Even my skeptical toddler was won over. It’s perfect as is! This time we doubled the recipe so we have leftovers.
★★★★★
Hi Hannah! I’m so glad you liked it 🙂
Amazing way to get tofu super crispy and flavourful. Best tofu recipe I’ve used! Just a touch too much vinegar in the sauce for my liking but I know for next time!!
★★★★★
Hi Alberta! So glad you liked it 🙂
Delicious, I baked the tofu and stirred Pak choi, green beans and peas into the sauce, one of the best I’ve eaten. Used cauliflower rice just for a change 👍🇪🇺🇬🇧🇪🇺🇬🇧
★★★★★
Sounds so good 🙂 I’m glad you liked it John!
Wonderful recipe with detailed instructions!
★★★★★
Hi Ruth! Thanks for your kind comment 🙂
This was DELICIOUS! My dad even loved it!! Thanks so much!
Hi! Thanks for your comment 🙂 So glad you both liked it!
Absolutely decadent! I had some tofu lying around that was on the brink of death and had to look up a quick recipe, so glad I found this one! I used coconut sugar and extra pepper flakes. Lovely! :))) 👻
★★★★★
So glad you liked it 🙂 Thanks for your comment!
This was so delicious. It was quick and easy and luckily for me, my husband does not like tofu so I did not have to share 🙂 Wonderful recipe. Thank you.
Thanks for your kind comment! So glad you enjoyed our recipe!
Great
★★★★★
Thank you so much!
Had to leave a review because this is now 100% my forever favorite tofu recipe. I crave it all the time and make it probably a few times a month! We leave out the sweetener because my partner is diabetic but it’s still fabulous. Thank you!!!
★★★★★
Thanks for your kind comment 🙂 I’m glad you liked it!
I tried this and it was terrible. Also, if you look carefully the recipe doesn’t even make sense.
I think it may depend on the type of soya sauce used? The second time I made it, was saltier because of the saltier soya sauce. Also I should of also tasted it as I was cooking so I could of used my own instincts when making a meal. I love this recipe because it’s easy. The first time I made it, it was perfect. I’m going to try deep frying the tofu next time as my 14 year has requested for crisper tofu. 😀 Thanks for the inspirations L!
★★★★★
Hi Brandy! I’m so sorry about that! If you have a look at the comments you will see that people love this recipe 🙂
This has become part of our dinner rotation. My husband and I love it! The only thing is we definitely feel the sauce needs to be doubled. Thanks for the awesome recipe!
★★★★★
Hi Aly! Thanks for your kind comment! I’m so glad you both liked it 🙂
This recipe is easy to make and delicious! I used rice vinegar instead of apple cider and it worked really well. The tofu has a great texture. Almost tastes like general tso’s chicken.
★★★★★
Hi Helena! So glad you liked it 🙂
Absolutely delicious and easy to make. For me, it hits that sweet spot where the tofu takes a back seat to the wonderful sauce flavor while rounding out the dish with a good texture.
★★★★★
Hi Samm! So glad you found it delicious!