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 tablespoon of tamari and 1 tablespoon 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 ⅓ of the tofu cubes to a freezer or plastic bag with 2 tablespoon 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 tablespoon 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
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.
Servings:
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Ingredients
For the general Tso's tofu
- 10 ounces firm tofu, cubed
- 2 tablespoon tamari or soy sauce
- 1 tablespoon apple cider vinegar
- 6 tablespoon cornstarch
- Oil of your choice, I used extra virgin olive oil
- 2 cloves of garlic, minced
For the sauce
- 3 tablespoon tamari or soy sauce
- 3 tablespoon apple cider vinegar, see notes
- 3 tablespoon vegetable stock or water
- 3 tablespoon brown sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon red pepper flakes, optional
Instructions
- Place the tofu cubes in a bowl or shallow dish.
- Add the marinade ingredients (2 tablespoon of tamari and 1 tablespoon of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
- Drain the tofu and discard the marinade.
- Transfer ⅓ of the tofu cubes to a freezer or plastic bag with 2 tablespoon 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 tablespoon 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.
- Nutritional info has been calculated by using 1 tablespoon of extra virgin olive oil.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 45.3g | Protein: 16.6g | Fat: 13g | Saturated Fat: 2.2g | Sodium: 2589mg | Fiber: 2.1g | Sugar: 15.1g
Did you try this recipe?Leave a comment below and let me know how it turned out!
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.
Karen says
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!
Iosune says
Hi Karen! Thanks a lot 🙂 Sounds amazing!
Tres Bien says
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.
Iosune says
Hi there! So glad you liked our recipe 🙂 Tofu, rice and broccoli is a great combo!
Mike says
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.
Iosune says
Hi Mike! So glad you liked it 🙂 Have a nice day!
Jazzmyn says
Very good, but it was on the salty side. I would double the water in the sauce. Other than that, it was very good.
Iosune says
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!
Vincent says
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?
ellen says
I was wondering the same thing.
Ellen Bartlett says
Just re-read recipe found that Step 3 says to drain the Tofu.
Iosune says
Hi Ellen! I used it straight from the packaging. In step number 3 you need to drain the tofu to discard the marinade 🙂
Iosune says
Hi Vincent! I used it straight from the packaging. In step number 3 you need to drain the tofu to discard the marinade 🙂
Danielle says
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!!
Iosune says
Hi Danielle! Thanks a lot 🙂 So glad you liked it so much!
Alexandre Freire says
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!
Iosune says
Hi Alexandre! Hahaha thanks a lot for your kind words, so glad you liked it so much! Happy 2018!
claire says
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!
Iosune says
Hi Claire! Thanks a lot 😀 Have a nice day!
Carolyn says
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!
Iosune says
Hi Carolyn! Sounds SO GOOD 🙂 So glad you liked it!
Kelli says
Do you bake the tofu before or after marinating?
Iosune says
Hi Kelli! I would bake the tofu after marinating 🙂
Gina says
Beautiful; perfect. And nice photos. Merci mille fois.
Iosune says
Hi Gina! Thank you so much 🙂
Linda says
This looks incredibly good! This is a perfect-sounding recipe for me and I'm hoping my husband will like it too.
Iosune says
Hi Linda! Thanks a lot 🙂 Hope you enjoy it!