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
Tried this recipe?Leave a comment below and let me know how it was!
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.
Joshua Howard says
Hi! I really like you tofu recipes! It's the second time I tried to cook according to your recipes! I want to say that's this one is really super healthy and yummy. Thank you for your work!
Iosune says
Hi Joshua! Thank YOU for making the recipe and leaving a comment 🙂
Heather says
I just made this and I’ve got to say ... it was fantastic! I’m not a great cook so I usually don’t have high expectations when I crack out a new recipe. This is a tofu game changer. Awesome.
Iosune says
Hi Heather! Thanks a lot 🙂 So glad you liked it!
Lauryn says
Ok, so I was looking for quick and tasty vegan tofu recipe and stumbled across this post on Pinterest. Let me tell you I’m so happy I did. The tofu is sweet with a hint of saltiness and crispy. May I also add that this recipe is so easy to pair with side dishes. Will definitely make again!
Iosune says
Hi Lauryn! So glad you liked it so much 🙂
Andrew says
Love this recipe. I doubled up on the sauce and rather than cooking it in the tofu I heated it in a saucepan then mixed tofu, rice, and the sauce in a bowl. Definitely the best generals tos recipe I have found.
Iosune says
Hi Andrew! Sounds great 🙂 SO glad you liked it!
Linda says
Delicious. Served it with brown rice.
Iosune says
Hi Linda! Thanks a lot 🙂
Ziz says
This is a great basic recipe. I had to switch a few things cause I lacked ingredients. So I used flour instead of cornstarch and lemon juice instead of the vinegar. I also added a few different chilli spices cause I love chilli. And I used a half tablespoon of sugar instead of three which is so much. With the changes it tasted amazing and I will definitely use again trying different variations on it some more. Do recommend except just use less sugar if you want your health to be in order.
Iosune says
Hi Ziz! Thanks a lot 🙂 Sounds great!
Happy cook says
The recipe was very delicious and super fast to make. I doubled the sauce for my batch knowing my family would like the extra sauce.
Iosune says
Hi there! I'm so glad you liked it 🙂
Introverted Activist says
General Tso's tofu is the first real vegan meal I ever had, years before going vegan. Thanks so much for the recipe - love it!
Iosune says
Hi! You're so welcome 🙂 SO glad you enjoyed it!
Juli S. says
Whoever said this recipe didn’t work out or wasn’t delicious, obviously didn’t follow the recipe! This came out so perfect!! The leftovers were just as delicious as they were fresh! They only thing I did different was press my tofu, I think it tends to hold marinade a little better. But I will definitely be making this weekly!! THANKS FOR SHARING!!
Iosune says
Hi Juli! Thanks a lot for your comment 🙂 You're so welcome!
Farida Banu says
Simply super tofu.
Iosune says
Hi Farina! Thanks a lot 🙂
Christine says
This was a miss for me. This sauce tasted wayyy too vinegary for my tastes. I think the ratios are off and more sugar was needed and perhaps less vinegar. It also tasted gummy from cornstarch (coating the tofu). Next time I would air fry it instead of pan frying. Easier and healthier.
Iosune says
Hi Christine! I'm so sorry you didn't like the recipe, but the ratios are okay and as you can read on the comments most of our readers LOVE it 🙂
Mar says
Amazing dish that is made nearly weekly in my house. My only issue is my extra-firm tofu still falls apart when I am tossing it in the cornstarch. Any tips or suggestions to avoiding this? I have not tried tossing in a bowl yet, just the ziplock bag. Also, did you recently change the sauce recipe from cayenne pepper to red pepper flakes? We have always made it with cayenne pepper and now I'm curious to see if that was a (good) error on my end or if the recipe changed. 🙂
Iosune says
Hi Mar! I would try another brand, I just use firm tofu (not extra firm) and the ziplock bag and it works great. I've changed the recipe recently, but I can't remember if I changed the red pepper flakes. You can use both anyways 🙂