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:
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
Tried this recipe?Leave a comment below and let me know how it was!
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.
Cassi O. says
i have made this recipe like 10 times, i love it! the only change i make is using white or rice vinegar instead of apple. i sometimes add cooked broccoli, if i do that i double the sauce.
Iosune says
Hi Cassi! So glad you love it 🙂
KayDubb says
Great basic recipe. I agree with all the other reviewers that the vinegar amount should be cut — something worth considering changing in the original recipe? It’s also really heavy on cornstarch so use your judgment when tossing tofu so it’s coated, but not powdery. I doubled the sauce ingredients, adding ginger and garlic, but would cut the sauce cornstarch in half if doing it again.
Iosune says
Hi! Thank you very much 🙂 I appreciate the suggested adjustment to the vinegar amount in the recipe. If you prefer a milder flavor, feel free to reduce the amount accordingly.
Tina says
We are not vegan. We just try to cut back on meat. It was very satisfying to us! The sauce is what makes it! Thank you!
Iosune says
Hi Tina! I'm glad you guys liked it 🙂
Lain says
This is hands-down my favorite meal I make for my family! The tofu is crispy and delicious and the sauce hit allll the tastebuds. Yum. Bonus points because my often-picky preschoolers eat it every time. Thank you for the recipe!
Iosune says
Hi Lain! Wow, thank you so much for your kind words 🙂
michaluna says
My teen daughter made this recipe yesterday and she made the marinade and just set it aside, forgetting to soak the tofu in it. (She's not a careful reader and directions aren't her strong suit, LOL). The cornstarch didn't adhere as well to the tofu, but it still got really crunchy. She just dumped the marinade into the whole thing at the end. I might try it again this way to see if I can skip the marinade step and make the recipe easier.
Iosune says
Hi! Well, hope you like even more next time 🙂
LaShaun says
I love this recipe as is, the act kick is delicious only thing is I double the sauce because I like the extra for the rice and broccoli. This is a mainstay in our house. Thank you!
Iosune says
Hi! Thank YOU for your comment 🙂
michaluna says
I've made lots of tofu stir fries and several General Tso's tofu recipe, and this will be my new go-to! I did make a few changes: used rice wine vinegar in place of ACV since I had it on hand and that's what I always use for stir-fries. I also added several TBSP of minced fresh ginger with the garlic, and I used dried chile peppers (D' Arbol) in place of the crushed red pepper. Yum!
Iosune says
Hi! Sounds amazing 🙂 So glad you enjoyed it!
Jay says
Good recipe! Non-vegan picky eater liked it and would want it again. Served it with jasmine rice, steamed broccoli and bok choi, and edamame. Very rich flavors. I reduced vinegar to half like others suggested. I’m looking for other recipes on your blog now! Thank you.
Iosune says
Hi Jay! SO glad to hear that 🙂
Chris Jackson says
I LOVE THIS RECIPE! I have made it two days in a row. The first time I made it, I followed the recipe. The second time I added grated ginger to the sauce. It needs an omami flavor but neither anchovies nor fish oil are vegan. Any suggestions?
Iosune says
Hi Chris! Sounds great 🙂 You could try seaweed. Hope it works!
Kate says
This is a great recipe! I doubled the sauce and added broccoli in as well and the whole family really enjoyed it.
Iosune says
Hi Kate! Thank you so much 🙂
Holly says
I NEVER review recipes that I find online (just has felt like a time-waster to me in the past,) but for this, I must. This was so awesome, and I though I would use less ACV in the recipe (I followed the recipe to a T) it was my favorite tofu I've ever made, and I've been making tofu for a little over a couple years now. Thank you, thank you, thank you! Loved it!! Will definitely make again.
Iosune says
Thanks again Holly 🙂
Barbara Buckley says
Thank you. Great recipe. As in comments halved as suggested the ACV.
It was delicious. Would make again.
Iosune says
Hi Barbara! So glad you liked it 🙂