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 tbsp of tamari and 1 tbsp 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 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp 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 tbsp 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?
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!
Print
General Tso’s Tofu
- Prep: 10 mins
- Cook: 30 mins
- Total: 40 mins
- 2-4 1x
- Main dish
- Asian, Vegan
Servings 2-4 1x
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.
Ingredients
For the general Tso’s tofu
- 10 ounces firm tofu (275 g), cubed
- 2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 6 tbsp cornstarch
- Oil of your choice, I used extra virgin olive oil
- 2 cloves of garlic, minced
For the sauce
- 3 tbsp tamari or soy sauce
- 3 tbsp apple cider vinegar, see notes
- 3 tbsp vegetable stock or water
- 3 tbsp cane, coconut or brown sugar
- 1 tbsp cornstarch
- 1/8 tsp red pepper flakes, optional
Instructions
- Place the tofu cubes in a bowl or shallow dish.
- Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
- Drain the tofu and discard the marinade.
- Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp 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 tbsp 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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 237
- Sugar: 7.4 g
- Sodium: 1054 mg (see notes)
- Fat: 13.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 22.3 g
- Fiber: 1 g
- Protein: 8.1 g
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.
This was absolutely scrumptios!
My husband, the I hate tofu guy, said it was delicious.
Thank you!
Hi Nicki! Really? I’m so glad he liked it 🙂
Hi, does this refrigerate well? Or will it turns soggy because of corn starch/sauce? Thanks!
Hi Elisa! You can refrigerate it without any problem 🙂
This is the first tofu recipe my friend and I tried out. I was a little hesitant to try eating tofu but this recipe changed my mind. I will be eating it all the time! Thank you for posting!
★★★★★
Hi Nikita! That’s a great news 🙂
Is there a way to cook the tofu in the oven instead?
Hi Kathleen! Feel free to cook it in the oven 🙂 Don’t know exactly the time, but leave it until you see that the tofu is golden brown.
Best recipe ever. it converted my husband to tofu lover!
★★★★★
Thank you so much 🙂
I hate tofu usually but this recipe is amazing! Highly recommend!
★★★★★
Hi David! That’s amazing 🙂 Thanks for your kind comment.
The sauce got too thick but I thinned it out with more water. Maybe I didn’t measure correctly. I always press my tofu. I marinated it all night and baked it at 350 for 25 minutes but because I pressed the tofu and marinated it all night, it soaked up all the marinade and was a little hard to coat with cornstarch. So adjusting for those differences, the flavor was great and an easy recipe. I will try it again!
★★★★★
Hi Jean! Thanks for your kind comment 🙂 Hope it looks great next time!
This is one of my favorite recipes, thank you so much for sharing it.
Hi Nicole! I’m so glad you liked it 🙂
Love the recipe. Our local chinese place changed their recipe and I was beyond disappointed with it (who cuts the tofu into triangles?), so I found this recipe and it’s amazing. I was a little confused by the part where you set the garlic aside without using it again, but I guess it’s just to get the flavor in the pan?
★★★★★
Hi Chris! That’s it 🙂 Enjoy our tofu recipe!
Way too much vinegar I thought.
This was the best tofu recipe I´ve made to this day! It was absolutely fantastic! I loved how sticky the sauce was and it took way less time than other recipes I´ve made! Thank you for this recipe!
★★★★★
Hi Madeline! Thank you so much for your kind comment 🙂
I’d love to make it, but could only use stevia. Can’t have sugar or sugar substitutes. I’m going to be losing some bulk. But I wonder if I should still try it. Looks delicious
Hi Judy! Feel free to use stevia or omit the sugar 🙂
Thanks for sharing this amazing recipe! We haven’t tried it yet but are looking to make it tomorrow. We had a question about the step with the freezer: how long are you supposed to put the tofu cubes in the freezer? Thanks!
Hi Shawn! We mean putting the tofu in a freezer bag, not keeping the tofu in the freezer 🙂
This was great and very easy! I added broccoli before the sauce and it was awesome!
Thank you!
★★★★★
Hi Anne! Thanks for your kind comment 🙂
I made this for my family tonight. They all loved it! It’s definitely a keeper 🙂
★★★★★
That’s amazing Alana 🙂
Yum, that was a great meal! I cooked the tofu in the air fryer instead and it made it wonderfully crunchy. Will definitely be making this on a regular basis, thank you so much!
★★★★★
Hi Cheryl! So glad you liked it 🙂
I e been cutting back on meat consumption, but I really wanted Panda orange chicken. This scratched that itch so well
★★★★★
Hi! That’s amazing 🙂
Excellent recipe! I make it for my husband who never liked tofu before this. Well done!
★★★★★
Hi Jen! I’m so glad your husband liked it 🙂
Such a great recipe, it has become a staple!
So glad you liked our general tso’s tofu 🙂
I am going to try this. Looks so good .
★★★★★
Hi Britney! Enjoy it 🙂
Insanely good and so easy! My toddler loves it.
★★★★★
Thanks for your kind comment 🙂 So glad you liked it!