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?
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!
Love it? Leave a rating!
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.
Servings:
PRINT
PIN
COMMENT
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
Did you try this recipe?Leave a comment below and let me know how it turned out!
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.
Dawn Kracht says
I made this recipe for dinner tonight and it was enjoyed by both vegans and non-vegans! I added some broccoli to the dish for color and veggies. Delicious!!
Iosune Robles says
So glad you all liked it 🙂 Have a nice day!!
Iosune Robles says
Hi! So glad you all liked it 🙂 Have a nice day!
Claudia W. says
I loved this recipe! So good. I do recommend adding less than 3 tbsp of vinegar as suggested, and also adding a bit less cornstarch (maybe 2.5 tbsps instead of 3). It was a bit too starchy with 3. But generally, def making this again. Thanks!
Iosune Robles says
So glad you liked it Claudia 🙂 Have a nice day!
kate says
You say to set aside the browned garlic. You never mention putting it back in.
Iosune Robles says
Hi Kate! Garlic only gives to the recipe more flavor 🙂 Hope you like it!
Alex B says
The sauce is amazing!
Iosune Robles says
Hi Alex! So glad you liked it 🙂 Have a nice day!
Katherine Nesbitt says
Oh goodness this was beautiful..made it over the weekend..forgot the garlic thpugh (gutted!!!)...but was so tasty will do it again soon. Leftovers heated up and enjoyed the following day!
Iosune Robles says
Hi Katherine! So glad you loved it 🙂 Have a nice day!
Janan Davi says
I made this meal, however; I did substitute the "frying oil with a mixture of peanut and sesame oil". I didn't add sesame seeds because of my boyfriend's issues, but it was awesome. Also, instead of the "red flakes" I used a couple splashes of the Calabrian chili pepper's juice (hot & spicy). I also didn't put apple cider vinegar, but instead the rice vinegar in the sauce mix along with recommended value of pure virgin olive oil. Thank you so much for your website. This is 1 out of 4 meals I am about to try.
Iosune Robles says
Hello Janan, so glad to read this 🙂 Have a nice day!
Eli Someck says
I'm about to start marinating this to make it tomorrow! I am only cooking for me so would it be better to leave it marinating and cook each serving as I want to eat it throughout the week or to cook all of it and reheat it?
Iosune Robles says
Hi Eli, I prefer to leave it marinating 🙂 Thus, the flavor will be better! Have a nice day!
Lance says
I just learning to cook after 30 years of USN submarines and this was super easy, so easy that I only botched it by a) not browning tofu enough and b) didnt remove the oil after browning garlic. Mine came out a wee bit slimy instead of pretty, like yours. Ill get closer next time!
Iosune Robles says
Hello Lance, I am sure it was not so bad! But, next time you will do it perfectly 🙂 Have a nice day!
Alysia says
This sauce is DELICIOUS and tastes exactly like the Chinese restaurants. I did not like the tofu, so I made it again with cauliflower and it was great. I fried the cauliflower as instructed, and also did a batch of baked cauliflower - both were great. I have made extra batches of the sauce to keep on hand.
Iosune Robles says
Hi Alysia, that sounds so great 🙂 I will try it!
Dan Reaume says
Fantastic great and easy recipe
Thanks
Iosune Robles says
Hi Dan, thanks for your comment 🙂 So glad you liked it!
Shakura says
I love it! I made it with fresh tofu from the Asian market. I'm glad I read the notes that said to cut back on vinegar if you don't like the taste. I used half the amount of apple cider vinegar for the sauce and it's the right amount of sour for me. Also, I FINALLY know that it's cornstarch that makes tofu crispy! I always thought I had to just fry it longer but it never worked. So THANK you!
Iosune Robles says
Hi Shakura. Sounds good 🙂 So glad you liked it! Thanks!!
Em says
Really great! added some orange zest the end complimented the dish well.