Simple Vegan Blog

  • Recipes
  • About
  • Subscribe
  • Start Here
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Start Here
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Start Here
×
Home > Recipes > Tofu

General Tso's Tofu

Modified: Nov 1, 2022 · Published: Jun 19, 2019 by Iosune Robles · This post may contain affiliate links

4.83 from 331 votes
Pin Recipe Jump to Recipe
A picture of a dish with general Tso's tofu on white rice

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 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.
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 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.
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?

  • Tofu Scramble
  • Baked Tofu
  • Tofu Stir Fry
  • Sweet and Sour Tofu
  • Easy Marinated Tofu
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?

Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

4.83 from 331 votes

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.
Prep: 10 minutes mins
Cook: 30 minutes mins
Servings: 2
PRINT PIN COMMENT


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
Prevent your screen from going dark

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!
Course: Main Dish
Cuisine: Asian
Author: Iosune Robles

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.

More Tofu Recipes

  • Smoked tofu garnished with chives and sesame seeds, with extra around and a fork.
    Smoked Tofu
  • Vegan kimchi stew in a large pot with scallions on top, and a bowl of extra scallions on the side.
    Vegan Kimchi Stew (Kimchi Jjigae)
  • Tofu bacon slices on a white background with a finger picking up a slice.
    Tofu Bacon
  • Marry Me Tofu in a skillet, garnished with chopped basil, with a bowl of basil on the side.
    Marry Me Tofu
39.6K shares

Comments

  1. Erin says

    February 12, 2019 at 3:53 am

    5 stars
    amazingly delicious and super easy. this is my go-to for meal prep or an easy dinner.

    Reply
    • Iosune says

      February 12, 2019 at 8:35 am

      Hi Erin! Thanks a lot 🙂 So glad you liked it!

      Reply
  2. Erica says

    February 10, 2019 at 1:49 am

    We loved this! It's positive vegan experiences like this that help move us closer to being both vegetarian and vegan. Thank you for sharing this recipe, really. So much flavor. 🙂

    Reply
    • Iosune says

      February 11, 2019 at 3:59 pm

      Hi Erica! You're so welcome 🙂 So glad you enjoyed it!

      Reply
  3. claudia says

    February 07, 2019 at 1:22 am

    5 stars
    This recipe is sooo good! My daughter does not eat tofu and she had no idea that I was feeding it to her 🙂 Another winner from your site (thai soup is also the bomb!)

    Reply
    • Iosune says

      February 11, 2019 at 3:34 pm

      Hi Claudia! Thanks a lot 🙂 So glad you like our recipes!

      Reply
  4. Natasha says

    February 05, 2019 at 11:45 pm

    4 stars
    Good, but my sauce didn’t turn out the same color or taste of a traditional Tso sauce. It did not resemble the picture at all. It was dark brown and not orange. Still good though.

    Reply
    • Iosune says

      February 11, 2019 at 3:19 pm

      Hi Natasha! Did you use the same ingredients and followed all the steps?

      Reply
  5. Jules says

    February 05, 2019 at 1:30 am

    5 stars
    This was....amazing! I'm not vegan but when I'm in a rut, I pick up tofu. One boring stirfry later...meh.... This toally changed my opinion on tofu. Totally need to check out your recipes. 🙂

    Reply
    • Iosune says

      February 05, 2019 at 8:36 am

      Hi Jules! I'm so happy to hear that 🙂 So glad you enjoyed it so much!

      Reply
  6. Anette says

    February 03, 2019 at 3:04 pm

    5 stars
    OMG OMG, i have no words for that. It's looks and taste delicious. THAT is definitly a favorite recipe for me. Thanks a lot.

    Reply
    • Iosune says

      February 04, 2019 at 8:46 am

      Hi Anette! Thank YOU so much 🙂 Have a nice day!

      Reply
  7. Erin says

    January 31, 2019 at 3:04 am

    5 stars
    I was exremely surprised how delicious this meal is!!! The tofu had an amazing texture, firm on the outside and soft on the inside. The sauce was very tasty. We cooked it in sesame oil instead and used rice vinegar instead of apple cider vinegar. We served it with cauliflower rice and Asian veggies. Will definitely make this again! Thank you 🙂

    Reply
    • Iosune says

      January 31, 2019 at 8:16 am

      Hi Erin! Sounds great 🙂 Thank YOU for giving my recipe a try!

      Reply
  8. BLSimmons says

    January 31, 2019 at 1:38 am

    4 stars
    Yummy. So easy to make. My mom who doesn’t love tofu really ENJOYED this recipe. Thanks.

    Reply
    • Iosune says

      January 31, 2019 at 8:15 am

      Hi! Thanks a lot 🙂 So glad you guys enjoyed it!

      Reply
  9. Joanne says

    January 25, 2019 at 3:12 am

    I just made your recipe for two's tofu and I had it with rice. Totally delicious. I can't wait to try more of your recipes.
    Thank you for sharing,
    Joanne

    Reply
    • Iosune says

      January 25, 2019 at 10:42 am

      Hi Joanne! I'm so happy to hear that 🙂 Hope you enjoy our recipes!

      Reply
  10. Lauren says

    January 25, 2019 at 2:42 am

    5 stars
    I’ve made this recipe twice and it is amazing, thank you so much for sharing! My husband never thought he’d ask for tofu but because of this he does!! It is very forgiving, I didn’t have enough soy sauce and a little teriyaki substitute worked perfectly. Especially delicious with snow peas, carrots, and boy choy.

    Reply
    • Iosune says

      January 25, 2019 at 10:41 am

      Hi Lauren! You're so welcome 🙂 Sounds great!

      Reply
  11. Syreeta says

    January 24, 2019 at 3:42 pm

    Just made it, me and my daughter are eating it now. It is amazing. Thanks for the recipe!

    Reply
    • Iosune says

      January 25, 2019 at 10:38 am

      Hi Syreeta! You're so welcome 🙂 So glad you guys liked it!

      Reply
  12. L. R. says

    January 24, 2019 at 3:10 am

    5 stars
    Made this for my 16 yr old daughter who is venturing into vegetarianism. Really really good. The tofu crisped up nicely, the sauce was great with brown rice. It was our first time cooking with tofu and the only issue is getting all the dang water pressed out. My daughter used half a roll of paper towel. Any suggestions on how to get the tofu prepared would be great.

    Reply
    • Iosune says

      January 25, 2019 at 10:37 am

      Hi! I never press the tofu, I think it's not necessary 🙂

      Reply
      • Em says

        March 03, 2019 at 3:36 am

        Tofu is like a sponge. The more water inside it, the less it can absorb. So pressing tofu removes the water and makes it greedily suck up marinades and sauces. Pressing is the key to flavorful tofu.

      • Iosune says

        March 09, 2019 at 5:40 am

        Hi Em! I think tofu tastes also amazing and you can save a step and some time, but it's up to you 😉

« Older Comments
Newer Comments »
4.83 from 331 votes (68 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

More About Me

Most Popular Recipes

  • Photo of a bowl of general tso's tofu served over some rice
    General Tso's Tofu
  • Picture of a dish with homemade vegan jambalaya topped with chopped parsley
    Vegan Jambalaya
  • A bowl with vegan tofu ricotta cheese and some bread slices around.
    Vegan Tofu Ricotta Cheese (4 Ingredients)
  • Photo of a plate of sweet and sour tofu
    Sweet and Sour Tofu
  • Photo of a bowl of vegan vegetable soup
    Vegan Vegetable Soup
  • Photo of a vegan mug cake
    Vegan Mug Cake

Vegan Spring Recipes

  • Jar of vegan lemon curd with lemons around and a spoon scooping curd from the jar.
    Vegan Lemon Curd
  • Bowl of vegan tzatziki sauce garnished with cucumber and olive oil.
    The Best Vegan Tzatziki Sauce (15 Minutes)
  • Vegan pasta salad on a plate with a fork.
    Easy Vegan Pasta Salad (20 Minutes)
  • Sliced vegan blueberry muffin with a delightful, fruity center on display.
    The Best Vegan Blueberry Muffins
  • Photo of some vegan lemon bars
    Vegan Lemon Bars
  • Close-up photo of a dish with a slice of vegan lemon cake and a fork
    Vegan Lemon Cake

Footer

↑ Back to Top • Recipes • About • Contact

© 2025 Simple Vegan Blog. All rights reserved. Privacy Policy • Terms & Conditions • Affiliate Disclosure

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.