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    Home > Recipes > Tofu

    General Tso's Tofu

    Published: Jun 19, 2019 · Modified: Nov 1, 2022 by Iosune · This post may contain affiliate links · 741 Comments

    Jump to Recipe Print Recipe
    A picture of a dish with general Tso's tofu on white rice

    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.

    Tofu Cubes Topped with Spicy Sauce & Sesame Seeds on White Rice

    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

    Step by step pictures of how to make general Tso's tofu
    • 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.
    Step by step photos of how to make general Tso's tofu from scratch
    • 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.
    A side shot of a dish with General Tso's tofu served onto cooked white rice

    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?

    • Tofu Scramble
    • Baked Tofu
    • Tofu Stir Fry
    • Sweet and Sour Tofu
    • Easy Marinated Tofu
    An overhead shot of a dish with white rice and general Tso's tofu on top

    Did you make this General Tso's tofu recipe?

    Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

     

    📖 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.
    4.82 from 300 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: Asian
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 2
    Author: Iosune


    Ingredients 

    US Customary - Metric

    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
    Prevent your screen from going dark

    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.

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    39.6K shares

    Reader Interactions

    Comments

    1. Muriel Newton says

      May 01, 2020 at 11:57 pm

      Looks good!

      Reply
    2. Iris says

      April 30, 2020 at 1:53 am

      5 stars
      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.

      Reply
      • Iosune Robles says

        May 07, 2020 at 12:31 pm

        Hi Iris. So happy you enjoyed the recipe 🙂

        Reply
    3. Scarlett Herbert says

      April 29, 2020 at 2:26 am

      5 stars
      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.

      Reply
      • Iosune Robles says

        May 07, 2020 at 12:16 pm

        Hi Scarlett. Sounds good 🙂 Have a nice day!

        Reply
    4. Mimi says

      April 28, 2020 at 5:08 pm

      5 stars
      Thank you for this Excellent recipe 🥰
      I'll definitely make this again and again again

      Reply
    5. Jennifer says

      April 26, 2020 at 2:44 am

      5 stars
      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!

      Reply
      • Iosune Robles says

        May 07, 2020 at 11:38 am

        Hi Jennifer. That sounds amazing 🙂 I am so glad you and your husband liked it!

        Reply
    6. Abbey says

      April 24, 2020 at 10:25 pm

      4 stars
      Fantastic flavour!! Thank-you!!

      Reply
      • Iosune Robles says

        May 06, 2020 at 1:21 pm

        Hi Abbey! Thanks 🙂

        Reply
    7. Sue says

      April 22, 2020 at 3:48 am

      5 stars
      This recipe is absolutely delicious! It is the new favorite at my house!

      Reply
      • Iosune Robles says

        May 05, 2020 at 1:17 pm

        Hi Sue. So glad you loved it 🙂

        Reply
    8. anne says

      April 20, 2020 at 4:18 am

      5 stars
      I love this recipe!

      Reply
      • Iosune Robles says

        May 04, 2020 at 3:58 pm

        Hi Anne, thank you so much 🙂

        Reply
    9. Karen says

      April 15, 2020 at 6:25 pm

      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

      Reply
      • Iosune Robles says

        April 16, 2020 at 1:19 pm

        Hi Karen!!! That is great!!! We are glad to hear that! Have a wonderful day!

        Reply
    10. Louise B says

      April 13, 2020 at 12:41 am

      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!

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:33 am

        Hi Louise!!! Thank you so much!! Have a great day!

        Reply
    11. Tay says

      April 11, 2020 at 4:25 am

      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?

      Reply
    12. Maddie says

      April 08, 2020 at 7:47 pm

      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.

      Reply
      • Iosune Robles says

        April 15, 2020 at 11:11 am

        Hi Maddie!!! It is great to hear that!! Of course, you can adapt the quantities to your own taste! Have a beautiful day!

        Reply
    13. Sienna Wheeler says

      April 06, 2020 at 2:25 am

      5 stars
      Came out amazing!

      Reply
      • Iosune Robles says

        April 06, 2020 at 3:05 pm

        Hi Sienna! Thats great!!!! 🙂

        Reply
    14. Dale says

      April 04, 2020 at 2:31 am

      5 stars
      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.

      Reply
      • Iosune Robles says

        April 06, 2020 at 2:52 pm

        Hi Dale!!! It is great to read that! Thank you for following our blog! Have a nice day!

        Reply
    15. Gabrielle says

      March 31, 2020 at 1:08 am

      4 stars
      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.

      Reply
      • Iosune says

        April 01, 2020 at 4:35 pm

        Hi Gabrielle! I think it is General Tso's, but I'm glad you liked it 🙂

        Reply
    16. Jo says

      March 29, 2020 at 9:38 pm

      5 stars
      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.

      Reply
      • Iosune says

        April 01, 2020 at 4:26 pm

        Hi Jo! So glad you liked it 🙂

        Reply
    17. Hannah Rose says

      March 29, 2020 at 12:39 am

      5 stars
      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 🙂

      Reply
      • Iosune says

        April 01, 2020 at 4:22 pm

        Hi Hannah! So glad you liked it 🙂

        Reply
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