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.
Servings:
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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.
Vicky says
As an Australian who has never been to America, I don’t know what general Tso’s sauce should taste like but I’ve just made this and I’m so happy right now....
Iosune says
Hi Vicky! So glad you liked it 🙂 Have a nice day!
Linda Perry says
This recipie is amazing, takes just like a takeaway Chinese but much healthier and cruelty free.
Iosune says
Hi Linda! Thanks a lot 🙂 So glad you enjoyed it!
Jodi says
Best vegan recipe I ever found! My whole family loved it and my son is the only one that is vegan! Switched out cayenne pepper for red pepper flakes.
Iosune says
Hi Jodi! Thank you SO MUCH 🙂 SO glad you enjoyed it. Have a nice day!
Penny says
This is amazeballs! And very easy to make. The freezer bag trick I will continue to use with other tofu dishes where I need to coat....and the sauce is soo good! I am making it again!
Iosune says
Hi Penny! Thanks a lot 🙂 I'm so glad you liked it! Yes, it's so useful to use a freezer bag to coat things...
Elina says
simple and delicious 🙂 I did slices instead of cubes for easier frying!
Iosune says
Hi Elina! Thanks a lot 🙂 Slices are okay as well. Have a nice day!
Amanda says
This was GREAT!! I'm new to vegan cooking but this was actually a hit and wonderful!! I didn't have Cayenne but I did have a spicy miso sauce. Next time I will double or even triple the sauce for my saucy needs!!
Iosune says
Hi Amanda! Sounds amazing 🙂 SO glad you liked it!!!
Barbara says
It is amazing taste just like it we just became vegetarian n i was looking for recipes came upon yours n it looked great so i tried it was delious and wasnt to hard to do. Great job thanks
Iosune says
Hi Barbara! Thanks a lot 🙂 So glad you liked it!
Shanta says
I have 3 older kids who, up until tonight did not like tofu. This was great. I can't wait to try the sweet and sour tofu recipe!
Iosune says
Hi Shanta! I'm so glad your kids enjoyed our recipe 🙂 Hope they also like the sweet and sour tofu!
Rob says
Thanks for this quick and delicious recipe. I fell in love with it. Just finished eating it now.
Iosune says
Hi Rob! You're so welcome 🙂 So glad you liked it!
Andrea Moore says
This was a nice and easy recipe for a weeknight dinner. A few things I changed: I bought extra firm tofu and pressed it between two cuttings boards with paper towels for about 30 minutes to make the tofu less watery. I had to change out the paper towels a few times because they quickly soaked through. I used way more than 2 tablespoons of corn starch to toss them in. I just eyeballed the amount, but it was probably more like 1/3 cup. I used twice the amount of cayenne pepper because I wanted my sauce to be a bit spicier. I could have used more as it was not too spicy. I served my tofu with steamed broccoli and cauliflower rice. Delicious and healthy!
Iosune says
Hi Andrea! Thanks a lot 😉 We used 6 tbsp cornstarch. Your version sounds amazing!
Em Bennett says
My SO and I loved this recipe!! I'm a vegetarian and he's a carnivore, and this is (so far) the only way I've been able to get him to eat tofu (; Thank you so much for posting!!
Iosune says
Hi Em! You're so welcome 🙂 I'm so glad you liked it!
miranda says
Loved it! my boyfriend loved it too. I used soy sauce and cane sugar. I wonder if it is better with brown sugar, I didn't have any (same with tamari). thanks for this recipe!
Iosune says
Hi Miranda! So glad you liked it. It's the same 🙂 You're so welcome!