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
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.
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Servings: 2
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?Let us 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.
Muriel Newton says
Looks good!
Iris says
This was so good!!! I had to use way more than 2 tablespoons of cornstarch to coat the tofu, but the sauce was so authentic. I wanted to make double of it!! Will definitely be making this again.
Iosune Robles says
Hi Iris. So happy you enjoyed the recipe 🙂
Scarlett Herbert says
This recipe was amazing!! I only had distilled white vinegar and I used 1 Tbsp instead of 3 because of the flavor and it turned out great.
Iosune Robles says
Hi Scarlett. Sounds good 🙂 Have a nice day!
Mimi says
Thank you for this Excellent recipe 🥰
I'll definitely make this again and again again
Jennifer says
I cooked with tofu at home for the first time using this recipe! I put in slightly less vinegar and loved the sauce. We aren’t vegans or vegetarians, but it seemed like a fun one and I really like tofu. My husband loved it! Will definitely make again. Thanks!
Iosune Robles says
Hi Jennifer. That sounds amazing 🙂 I am so glad you and your husband liked it!
Abbey says
Fantastic flavour!! Thank-you!!
Iosune Robles says
Hi Abbey! Thanks 🙂
Sue says
This recipe is absolutely delicious! It is the new favorite at my house!
Iosune Robles says
Hi Sue. So glad you loved it 🙂
anne says
I love this recipe!
Iosune Robles says
Hi Anne, thank you so much 🙂
Karen says
My vegan daughter was sent home from college in NYC. She basically lived on General Tso Tofu. She (quite reluctantly) tried this recipe and she loves it! I make it at least twice a week. I press my tofu, other than that I didn't change a thing! Thank you, it's wonderful
Iosune Robles says
Hi Karen!!! That is great!!! We are glad to hear that! Have a wonderful day!
Louise B says
This was FANTASTIC! I did adjust the amounts because I had a 420g package of tofu to use. I also added more liquid, because I wanted runnier sauce. But with your ratios, flavour was perfect! *someone asked why the first sauté and could they skip it. I would not skip it, because it gives the tofu a nice, crispy coating. Perfect recipe!
Iosune Robles says
Hi Louise!!! Thank you so much!! Have a great day!
Tay says
I'm about to make this! but I was wondering what the purpose of first sauté with the cornstarch is for? Could I just coat the tofu with the sauce and just sauté it one time?
Maddie says
I made this last night and it was a big hit with my family! I served it with basmati rice and steamed green beans.
Next I would add a little less vinegar, as I found it a bit too overpowering for my taste. I would also add a little more sugar.
I doubled the recipe and it made 5 servings.
Iosune Robles says
Hi Maddie!!! It is great to hear that!! Of course, you can adapt the quantities to your own taste! Have a beautiful day!
Sienna Wheeler says
Came out amazing!
Iosune Robles says
Hi Sienna! Thats great!!!! 🙂
Dale says
Even being vegan for five years, I’ve never really cooked tofu at home. I’ve made this dish twice, and it’s now a “go-to” for me. I made extra sauce the second time; it was so good. Next time I may add some cashews.
Iosune Robles says
Hi Dale!!! It is great to read that! Thank you for following our blog! Have a nice day!
Gabrielle says
Very tasty, but the sauce is not General Tso's - it's more of a teriyaki marinade. You could add a bit of sesame oil and sesame seeds and call it sesame tofu. Nevertheless, it is delicious and I will likely make it again - though I will call it something else.
Iosune says
Hi Gabrielle! I think it is General Tso's, but I'm glad you liked it 🙂
Jo says
Wow! I just made this and its amazing. I was generous with dusting the tofu with cornstarch and fried the cubes in batches to make sure they got crispy.
Iosune says
Hi Jo! So glad you liked it 🙂
Hannah Rose says
Best recipe ever!! I was a bit intimidated at first, but it was super easy and tasted absolutely amazing as well! Will become a staple in my book folder of recipes 🙂
Iosune says
Hi Hannah! So glad you liked it 🙂