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.
Jeanine says
I’ve found I like the clean flavor of tofu so I don’t marinade it. I do press and dry out the tofu for 3-4 hours. During that time I really focus on the sauce. I like extra brown sugar because I know I’ll add extra siracha once it’s over rice.
Iosune Robles says
Hi Jeanine! That's good 🙂
Aiden says
Can I use my air fryer to make this recipe?
Iosune Robles says
Hi Aiden! I haven't tried it myself but I think it would work 🙂 Hope you like it!
Carolyn says
We’ve only been Vegan for about three weeks. This was my first time cooking Tofu. What a success! It was sooo tasty and beautiful too. My husband only reluctantly agreed to try Tofu, and was blown away by this recipe. It will definitely be in our regular rotation.
Blessings from California.
Iosune Robles says
I'm so glad you liked it Carolyn 🙂 Have a nice day!
Tracy Laing says
This was one of the best tofu recipes I have tried and so easy to make. Served in top of some grown rice, topped with some green onions....my entire family gobbled it up, including my two young kids! It’s a keeper!
Iosune Robles says
Hi Tracy! So glad all your family liked it 🙂
Virginia says
I have been coating tofu cubes on cornstarch for many years now to seal in marinates and crisp them the tofu bites up. I've never needed it a plastic bag or bag of any kind to coat them in cornstarch. Just use a large bowl to toss them around on the cornstarch, it's very simple and effective! Ditch the bag, save your sanity & resources, can only imagine how much more labour intensive is to get a bag cleaned and dried in comparison to a bowl.
Iosune Robles says
Hi Virginia! Yes, you're right 🙂 Have a nice day!
Dakota says
Great recipe, thanks for this. Everyone loved it.
Iosune Robles says
So glad you loved our recipe 🙂 Have a nice day!
Freddi Israel says
Can I substitute breadcrumbs for cornstarch?
Iosune Robles says
Hi Freddi! I haven't tried it myself but I think it wouldn't work, sorry 🙂
Ari says
How much white wine vinegar should I use as a subsitute?
Iosune Robles says
Hi Ari! Depending on your taste buds and the brand you’re using, you may want to add more or less vinegar to the sauce. Some readers love the recipe with 1tbsp, but others prefer the sauce with less vinegar. Add only 1 tbsp at first and add more vinegar if needed 🙂 Hope you enjoy it!
Brooklyne says
Absolutely delicious. My mom hates tofu, and she even said it tastes like chicken! I used most of the substituted ingredients listed and it came out super yummy.
Iosune Robles says
Hi! That's good 🙂 I'm glad you and your mom liked it!
Shazray Zaffar says
The recipe was a hit with my family. Everyone loved it including me. Will definitely be making it again!
Iosune Robles says
That's so good! I'm glad you all liked it 🙂
John says
It was so salty I had to throw away all the tofu I'm confused I followed exactly the recipes I threw away the marinate after marinating over night made me really sad having to throw away so much food. I tripled the recipe because I had 3x the amount of tofu to cook for my family so I also tripled everything else but I don't know why that would effect how salty it is when its exactly the same recipe. Maybe I'm just a idiot I don't know non the less I couldn't eat it I really wanted to believe this would be good.
Iosune Robles says
Hi John! I'm so sorry! Maybe your tamari or soy sauce was so salty! Next time try to buy it without salt or try to add less salt 🙂
Chris says
DELICIOUS!!! I've tried a few tofu recipes in the past with mixed results. This one is by far the best and required no changes except increasing the measurements a bit since I used the entire package of my tofu which was 14 ounces.. Seasoning and final texture is perfect. I wanted to save the leftovers for lunch, but I couldn't wait and ate it for breakfast instead. I definitely will make this again.
Iosune Robles says
Thanks for your comment 🙂 So glad you liked it Chris!