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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📖 Recipe
General Tso's Tofu
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
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.
Jasmine says
The flavors in this dish were absolutely wonderful! I'd say better than your average Chinese takeout place. That said, I did have a hard time with the tofu. About half of the tofu did not hold it's shape, but kind of fell apart (I'll try again with extra firm tofu). Besides that, this recipe was spot on.
Iosune says
Hi Jasmine! Thanks a lot 🙂 Try to use extra firm next time, I think it should work!
Dionisia Benjamin says
Made this time and time again for church potluck and at home is always a hit.
Iosune says
Hi Dionisia! I'm so happy to read that 🙂
Zoe Way says
This is quite good but I found it way too salty. I'd half the amount of soy sauce next time.
Iosune says
Hi Zoe! Try to add low sodium tamari and stock next time 🙂
Rachel says
This was amazing! I made the mistake of cooking the tofu in sections, so they started to stick together. If you don’t make this same mistake, the tofu gets a nice crust on the outside that goes really well with the sauce. Added chili paste instead of chili flakes for a little more kick. Definitely will be remaking!
Iosune says
Hi Rachel! So glad you liked it 🙂
Avy says
This was delish! Thank you for the recipe. Next time I'll follow the note about baking it so as to reduce the oil intake.
Iosune says
Hi Avy! Thanks a lot 🙂 So glad you liked it!
McSouth says
Ugh. I used arrow root powder. Failed:( try try again haha
Megan Farmer says
Brilliant recipe. One of my all time favourites. Ever.
Iosune says
Hi Megan! So glad you liked it 🙂
Michelle says
This recipe was amazing. My husband and I have been looking for a tofu recipe that tastes great and holds together. The cornstarch in this was definitely a game changer. We will for sure be making again!
Iosune says
Hi Michelle! Thank you so much 🙂 So glad you guys enjoyed it!
Denise says
This recipe was easy and awsome!!! Definitely a keeper
Iosune says
Hi Denise! Thanks a lot 🙂
Nadine says
First time EVER cooking with Tofu! What a great recipe for me to start with. Not only was it simple, but most importantly it was absolutely delicious!! I will be making this again!
Iosune says
Hi Nadine! So glad you liked it 🙂
Jen says
How do I drain the tofu? Just set it out on something?
Iosune says
Hi Jen! You don't need to press the tofu to make this recipe, but you can use a tofu presser or 2 cutting boards 🙂
Nancy says
I love this dish but have to say I agree with the comments about the vinegar. I just made it again and cut back on the vinegar, tamari and cornstarch. I used O.J. for the water and added grated orange rind into the sauce and also added sweet red peppers and a little pineapple, lol. Guess I love to mix things up.
Next time I think I will try to add some chili garlic paste to the sauce, what do you think? It needs some heat.
Love this recipe though, super good!
Iosune says
Hi Nancy! So glad you loved it 🙂
peggy nelson says
Followed recipe to the tee, DELICIOUS!
Iosune says
Hi Peggy! So glad you enjoyed it 🙂
SDJ says
My sauce didn’t thicken up as well as I’d hoped, but that’s probably user error. 😊 The final product was delicious! Super easy-to-follow directions. Thanks for the recipe!
Iosune says
Hi Sdj! Try to add more starch if needed 🙂 SO glad you liked it!
Morgan says
Made this for my newly vegan brother! He about cried it was so good. He was starting to hate eating as the recipes he had were bland and tasteless. This is his favorite now!
Iosune says
Hi Morgan! Wow, I'm so happy to read that 🙂
Kim Rhodes says
I made this tonight and it was super good! I used one less Tablespoon of the apple cider vinegar. I used coconut sugar and added just a little extra. I baked the tofu and put the oven on broil for a few minutes.
Iosune says
Hi Kim! So glad you liked it 🙂
Miriam Kohn says
Super tangy and delicious!
Iosune says
Hi Miriam! Thanks a lot 😉