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.
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!
Chloe says
This has become a frequent meal for us now - possibly our all-time favourite dish we have ever made! The tofu goes lovely and crispy and the sauce is so tasty.
Thank you so much for sharing this recipe.
Iosune Robles says
Hi Chloe! Thank you so much for your kind comment 🙂
Margie W. says
What leftovers? 😆 I knew this was going taste good as soon as I poured the sauce into the skillet with the garlic. The aroma!! Yum!
I made a few tweaks: I made double the amount of sauce. I cautiously used about 1/8th teaspoon red pepper flakes, but next time I will add a tiny bit more. As garnish I used toasted sesame seeds along with scallions freshly cut from my garden. And I served it with brown Basmati rice.
I am already dreaming up other things to use the sauce on.. (stir-fried broccoli, mushrooms, zucchini, celery, bell peppers, onions, water chestnuts. The list of ideas keeps getting longer. My husband & I loved it.. we will make it again & again.
Iosune & Alberto: Thank you for your great recipes, food styling, presentations & photography. Mejores deseos para ustedes. 🇺🇸 💃 🇪🇸
Iosune Robles says
Hi Margie! Thank you so much for your kind comment 🙂 Have a nice day!
Stephen Parry says
Recipe sounded good but needed veggies. Cut up Tofu and marinated in apple cider vinegar and gluten free hoisin sauce. Stir fry per instructions. Set aside and stir fry green and yellow pepper with onions. Little soy sauce and the added back in tofu and finished it with Trader Joe General Tsuo sauce. Serve over white rice. It was great. Thanks for the idea- just needed a little doctoring.
Iosune Robles says
Hi! Sounds so good 🙂 I'm glad you liked it!
Peter says
While frying the marinated, corn starch coated tofu pieces, it ended up creating a film like coating while frying and stuck to each other. How do I avoid that. I drained the marinate and coated each piece with corn flour on a plate.
Nadia says
Made this recipe as part of my gluten free diet and loved how it turned out! Substituted the apple cider vinegar with rice vinegar btw.My sauce was a little on the thicker side but I just loosened it up with water and it turned out amazing. Thank you for this recipe!
Iosune Robles says
Hi! Thanks for your kind comment! I'm glad you liked it 🙂
Renetje says
For my taste it was too tangy. I would stick with one tablespoon of cider vinegar.
Iosune Robles says
Thanks for your comment 🙂 Have a nice day!
Schweb says
Never cooked with or ate tofu before. This was a very faithful representation of general tso's chickens flavor profile. Surprised me in a very good way. Thanks for the recipe.
Iosune Robles says
Hi! That's good 🙂 I'm so glad you liked it!
Hannah says
This has become one of our favorite recipes and my family has made this regularly for at least a year now. Even my skeptical toddler was won over. It’s perfect as is! This time we doubled the recipe so we have leftovers.
Iosune Robles says
Hi Hannah! I'm so glad you liked it 🙂