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.
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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
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.
Judy M says
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
Iosune Robles says
Hi Judy! Feel free to use stevia or omit the sugar 🙂
Shawn says
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!
Iosune Robles says
Hi Shawn! We mean putting the tofu in a freezer bag, not keeping the tofu in the freezer 🙂
Anne Quinn says
This was great and very easy! I added broccoli before the sauce and it was awesome!
Thank you!
Iosune Robles says
Hi Anne! Thanks for your kind comment 🙂
Alana says
I made this for my family tonight. They all loved it! It's definitely a keeper 🙂
Iosune Robles says
That's amazing Alana 🙂
Cheryl says
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!
Iosune Robles says
Hi Cheryl! So glad you liked it 🙂
Sachin Sethi says
I e been cutting back on meat consumption, but I really wanted Panda orange chicken. This scratched that itch so well
Iosune Robles says
Hi! That's amazing 🙂
Jen says
Excellent recipe! I make it for my husband who never liked tofu before this. Well done!
Iosune Robles says
Hi Jen! I'm so glad your husband liked it 🙂
VK says
Such a great recipe, it has become a staple!
Iosune Robles says
So glad you liked our general tso's tofu 🙂
Britney says
I am going to try this. Looks so good .
Iosune Robles says
Hi Britney! Enjoy it 🙂
Danielle Peterson says
Insanely good and so easy! My toddler loves it.
Iosune Robles says
Thanks for your kind comment 🙂 So glad you liked it!
Michele Willis says
YUM! Just made this and HAD to leave a review. The taste, texture, and everything about this was DELICIOUS! My extra-firm tofu came in a 16 oz pack so I doubled the sauce. I missed the footnote about the apple cider vinegar; next time I will use a tad less as suggested as I think my brand was potent but regardless it was delicious and restaurant quality. Thank you for the recipe!!!
Iosune Robles says
Hi Michele! I'm so glad you liked our recipes 🙂 Have a nice day!
BJM says
In step 7, the garlic is set aside. Where is it added back in?
Iosune Robles says
Hi! In step 9 🙂
sher says
Tastes good. It was my first time trying and making tofu and this recipe really made it worth it.
Iosune Robles says
Thanks for your kind comment 🙂 I'm glad you liked it!
Tara says
Really good. This will be a new regular on my dinner table. I used white vinegar and less cornstarch (because I ran out) and it was still good. I ate it with cauliflower rice. Good mix. I also added a bit of chilli powder.
Iosune Robles says
Sounds so good Tara! I'm glad you liked it 🙂
Rich D. says
I used riced cauliflower, it turned out really good, thanks!
Iosune Robles says
Hi! So glad you liked it 🙂
Esther says
Loved it! This was my first time cooking tofu, and it was tasty even without the sauce. Would have given five stars, but very sugary sauce, might use less sugar and more maize starch next time. So yummy though!
Iosune Robles says
Hi Esther! Thanks for your kind comment 🙂 I'm glad you liked it! Hope the next one goes better!
Jacob McLemore says
Very easy to follow recipe and very delicious! I followed the recipe exactly and the flavor was great! Next time I make this, I will use extra firm tofu and make a more flavor-able rice. I just used plain brown rice for this time and it was good, but I’ll try something different next time. Thank you for the recipe!
Iosune Robles says
Hi Jacob! Thanks for your kind comment 🙂 We love trying new versions, hope you enjoy it!
Michelle On says
Recipe was amazing. I have been searching and had been afraid of trying tofu recipes because of all of the tofu pressing and the whole moisture of the tofu. I attempted other people's recipes before but it has never satisfied me.
I came across your recipe today, didn't use apple cider vinegar since I didn't have any. However, myself and my whole family enjoyed this so much, I wanted more and more afterwards. I think the extra virgin oil made a difference, thank you for sharing!! I feel more confident in cooking tofu now 🙂
Iosune Robles says
Hi Michelle! Thanks for your kind comment 🙂 I'm so glad you all liked it!
Bradley Patterson says
Followed the clear instructions and made a fantastic dish... Thank you!
Iosune Robles says
Hi Bradley! I'm so glad you liked it 🙂
Joseph says
Looks like a great recipe. I can't wait to try it. Question: can the tofu be baked and added to the sauce after?
Iosune Robles says
Hi Joseph! Thanks 🙂 Feel free to bake the tofu!