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General Tso’s Tofu

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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.

Tofu Cubes Topped with Spicy Sauce & Sesame Seeds on White Rice

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

Step by step pictures of how to make general Tso's tofu
  • Place the tofu cubes in a bowl or shallow dish (photo 1).
  • Add the marinade ingredients (2 tbsp of tamari and 1 tbsp 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 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp 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.
Step by step photos of how to make general Tso's tofu from scratch
  • 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 tbsp 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.
A side shot of a dish with General Tso's tofu served onto cooked white rice

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?

An overhead shot of a dish with white rice and general Tso's tofu on top

Did you make this General Tso’s tofu recipe?

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General Tso’s Tofu

★★★★★ 4.7 from 132 reviews
  • Author: Iosune
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2–4 1x
  • Category: Main dish
  • Cuisine: Asian, Vegan

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.

An overhead shot of a dish with white rice and general Tso's tofu on top
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Ingredients

For the general Tso’s tofu

  • 10 ounces firm tofu (275 g), cubed
  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar
  • 6 tbsp cornstarch
  • Oil of your choice, I used extra virgin olive oil
  • 2 cloves of garlic, minced

For the sauce

  • 3 tbsp tamari or soy sauce
  • 3 tbsp apple cider vinegar, see notes
  • 3 tbsp vegetable stock or water
  • 3 tbsp cane, coconut or brown sugar
  • 1 tbsp cornstarch
  • 1/8 tsp red pepper flakes, optional

Instructions

  1. Place the tofu cubes in a bowl or shallow dish.
  2. Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
  3. Drain the tofu and discard the marinade.
  4. Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
  5. 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.
  6. Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
  7. 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.
  8. 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.
  9. Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 
  10. Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
  11. 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 tbsp 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.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 237
  • Sugar: 7.4 g
  • Sodium: 1054 mg (see notes)
  • Fat: 13.6 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 22.3 g
  • Fiber: 1 g
  • Protein: 8.1 g

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.

About Iosune

Hey, I’m Iosune! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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Reader Interactions

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Reader Reviews

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  1. Michelle says

    This recipe was amazing. My husband and I have been looking for a tofu recipe that tastes great and holds together. The cornstarch in this was definitely a game changer. We will for sure be making again!

    ★★★★★

    Reply

  3. Nadine says

    First time EVER cooking with Tofu! What a great recipe for me to start with. Not only was it simple, but most importantly it was absolutely delicious!! I will be making this again!

    ★★★★★

    Reply

  5. Nancy says

    I love this dish but have to say I agree with the comments about the vinegar. I just made it again and cut back on the vinegar, tamari and cornstarch. I used O.J. for the water and added grated orange rind into the sauce and also added sweet red peppers and a little pineapple, lol. Guess I love to mix things up.
    Next time I think I will try to add some chili garlic paste to the sauce, what do you think? It needs some heat.
    Love this recipe though, super good!

    ★★★★

    Reply

  7. SDJ says

    My sauce didn’t thicken up as well as I’d hoped, but that’s probably user error. 😊 The final product was delicious! Super easy-to-follow directions. Thanks for the recipe!

    ★★★★

    Reply

  8. Morgan says

    Made this for my newly vegan brother! He about cried it was so good. He was starting to hate eating as the recipes he had were bland and tasteless. This is his favorite now!

    ★★★★★

    Reply

  9. Kim Rhodes says

    I made this tonight and it was super good! I used one less Tablespoon of the apple cider vinegar. I used coconut sugar and added just a little extra. I baked the tofu and put the oven on broil for a few minutes.

    ★★★★★

    Reply

  11. Kari says

    This is SOOOO good! I have tried to make/incorporate tofu into my dinners a few times and have had a hard time finding a recipe that I like. Well this is it. I will just stick with this one – no need to look further. I only eat tofu once every 2 weeks or so and I won’t get tired of this tasty recipe. Thank you very much. 🙂

    ★★★★★

    Reply

  12. Abby says

    I didn’t have cornstarch, so I just fried the tofu in the pan until crisp and reduced the sauce a bit until it was nice and sticky. Still turned out wonderfully! Really yummy and I’ll totally make this again 🙂

    ★★★★★

    Reply

  14. Alicia says

    Doubled the recipe, baked the tofu and used less vinegar based on prior reviews. Excellent depth of flavor! Served over basmati rice and with braised bok choy. Will definitely make again!

    ★★★★★

    Reply

  15. Corina Lymburner says

    This was my first time making a recipe using tofu, thank you for then easy to follow, step-by-step instructions AND TIPS! It turned out great …only wising there weren’t so many pop up ads and videos.. thanks 💕

    Reply

  16. Abe Cal says

    The recipe was easy to follow and made some bangin general tso on a first attempt. Added some red chili paste to the sauce for a little more spice. Perfect!

    ★★★★★

    Reply

  19. Leila says

    This was so delicious!!! I have Celiac and haven’t had general tsos in a very very long time. I was just looking for a tofu recipe that my husband wouldn’t be disgusted by… And this was it. He went back for seconds 🙂

    ★★★★★

    Reply

  21. Jenni says

    One week into eating vegan. Kinda scary. I made this today. Pretty good. A little too vinagary for me so next time more amino and less vinagar. I didn’t use red flakes. Probably should have. I will make this again.

    Reply

  22. Dacia says

    This was an easy and delicious recipe that I will continue to use regularly. I do recommend extra firm tofu and soaking it in the marinade overnight if you have the time. It even comes out beautifully in the sir fryer (just dont forget to spray with oil).

    ★★★★★

    Reply

  23. Chelsea Emery says

    This was awesome. We just went vegan a couple days ago. Really delicious recipe. Thank you!! Made it for whole family (3 sons). Everyone loved it.

    ★★★★★

    Reply

  24. Elicia says

    This was my first go at making tofu and it was SO YUMMY! I don’t think I cooked the tofu long enough the first go because it was quite squishy at the end of it all but the flavor was perfect!

    ★★★★★

    Reply

  25. Sar says

    It was fine except too tart, may be less apple cider next time. I did find the whole thing to be quite messy though, with oil splatter everywhere.

    ★★

    Reply

    • Iosune says

      Hi Sar! I’m so sorry it was too tart for you, I guess it’s because of the type or brand of vinegar you use, mine wasn’t tart at all. Did you follow all my steps? It’s no messy at all. Have a nice day!

      Reply

  26. Alex(andra) says

    Made this tonight in my steel carbon wok….it was delicious! Served it with steamed broccoli and rice noodles. No issues with sticking. Will definitely be making this again, family loved it. Thank you!

    Reply

  28. Joe says

    Very good recipe. I’d personally suggest pressing the tofu at least to get some of the water out. As the author said it’s not needed and is a personal preference. Found it a bit too soggy for my liking

    ★★★★★

    Reply

    • Iosune says

      Hi Sara! I’m so sorry to hear that, but I promise you this recipe works. It’s actually one of the most popular recipes on the blog. Did you use a non-stick skillet? If so, try to add more oil 🙂

      Reply

  30. Mike says

    First time Ever tofuing, and I did it. Wife even liked it, I loved it. We’re new plant basers. I’ll even use the proper tofu next time.

    ★★★★★

    Reply

    • Ari says

      After my epic fail last week when it stuck & I dumped it, I tried again the next night. I made several changes but used the same nonstick skillet. I made sure the oil was hot before adding the tofu, for starters. I also used medium heat, despite the directions saying medium-high heat. It turned out excellent. Crispy & definitely worth making again.

      ★★★★

      Reply

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