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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📖 Recipe
General Tso's Tofu
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
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.
Brian Shock says
This is a great recipe, but just so we're on the same page, the smoke point of olive oil is 350 degrees F. You can fry with it if you're very careful and check the temperature constantly, but if you reach that smoke point you're losing both the fresh flavor and nutritional value of olive oil. Peanut oil is more durable (smoke point at 450 F) and tastes good.
Iosune says
Hi Brian! We've being using olive oil for cooking in the Mediterranean countries for centuries and I've read it's safe for frying. However, feel free to use any oil you want. Have a nice day!
Izzie says
Tried making this and the cornstarch stuck to the tofu in clumps which made it much less appetising. Also this dish is meant to be sweet and mine turned out incredibly sour and salty. Any tips?
Iosune says
Hi Izzie! Did you use a plastic bag? It's really helpful. Add less vinegar and more sugar next time. Hope it helps!
Fran says
I’m wondering about the putting it in the freezer part . You did not specify to let in freeze before using in the dish . Freezing drastically changes Tofu and so would that be the desired step if you want ? Or it doesn’t matter ?
Iosune says
Hi Fran! You don't have to freeze the tofu, just use a freezer bag to coat the tofu cubes with the cornstarch. Just follow the recipe steps and I promise you it works great 🙂
Katya says
Loved it! It's so simple and delicious and flavorful. I was surprised at how delightful and chewy it turned out. Thanks!
Iosune says
Hi Katya! Thanks a lot 😉 So glad you liked it so much!
Haley Roughton says
leaves out very important details, like putting the tofu on a single layer so that the marinade penetrates all of the tofu. Also leaves out to press the tofu, which most vegans know but if you’re new to it then you wouldn’t know to do that. You can’t just drain it to get all the water out; pretty vague recipe and therefore didn’t turn out great the first time. Additionally, shaking around the tofu in a freezer bag kind of turns it into a tofu scramble, I would recommend pressing all sides of the cube on a plate with cornstarch in it instead. The sauce was AWESOME tho.
Iosune says
Hi Haley! I NEVER press my tofu, that's why I didn't say it and I didn't put the tofu on a single layer either 🙂 This recipe works great, as you can read in the comments and it's actually one of our top 3 recipes on the blog. Have a nice day!
Jennifer says
I made this tonight and I only put 1 tsp of cornstarch in the sauce and it came out perfectly. I love it
Iosune says
Hi Jennifer! So glad you loved it 🙂
michele says
made this tonight so delicious.. thank you
Iosune says
Hi Michele! You're so welcome 🙂 SO glad you enjoyed it!
Frankie says
I've been searching for how to make tofu have this texture, and this recipe is exactly what I've been looking for! The next time I make Pad Thai I'm definitely adding this in.
Iosune says
Hi Frankie! I'm so happy to hear that 🙂 Hope you enjoy it as well!
Jennifer says
I have a friend that can’t eat spicy food can I omit the cayenne pepper
Iosune says
Hi Jennifer! Yes, it's completely optional 🙂
Kristi says
Made this tonight and it was a hit. It was easy and quick for me to fix after a day at work.
Iosune says
Hi Kristy! I'm so happy to hear that 🙂 So glad you liked it!
Donna says
This recipe is awesome, the only thing I did different is add some red pepper and sliced mushrooms.
Iosune says
Hi Donna! Thanks a lot 🙂 Sounds great!
Lisa says
This was absolutely delicious!! I eat plant based and am always looking for good tofu recipes. My husband is a carnivore and he loved it! I adapted it just a little by stir frying veggies in a separate pan, then adding them with the sauce- colored peppers, onion, mushroom and baby book choy, and pineapple chunks would be great too! I also added some grated lemon peel and lemon juice to the sauce, which turned out so yummy. I’ve done a similar recipe with grated orange peel and a couple tablespoons of orange juice which also adds a good little kick. Thanks for posting this- it was fabulous and I intend to add it to my regular dinner rotation 🙂
Iosune says
Hi Lisa! Sounds amazing 🙂 You're so welcome!
Laurel says
I made this twice and it is very good. The first time the sauce kind of seized up when I added it to the hot pan (still tasty though). The second time I didn't add the additional corn starch in the sauce and it was a bit thin. So next time I'll add half a tablespoon. I also added peanuts and lots of chopped green onion at the end.
Iosune says
Hi Laurel! Thanks a lot 🙂 Sounds great!
Robin Purkey says
My family loved it. I have had it twice now with awesome results. Being on the TIF is why I made cause I I can't have meat yet and plus I love tofu. I would recommend this to anyone.
Iosune says
Hi Robin! Thanks a lot 🙂 So glad you and your family enjoyed it!
Jackie says
I used tapioca flour/starch instead of cornstarch and baked in the oven. While the sauce was tasty and thickened up nicely, the tofu tastes a lot of the starch and didn't crisp up. It's not only the taste - I can feel the starch a lot in my mouth. Would this not have happened with cornstarch? I saw in the reviews that it was fine to use tapioca starch instead. I would consider making this again but omitting the starch except in the sauce. Maybe it helps if you're pan frying but in the oven it didn't work. It's actually almost inedible 🙁
Iosune says
Hi Jackie! I've only made this recipe with cornstarch and I haven't baked the tofu. You should try the recipe my way, it works great. Have a nice day!
Nadia Howard says
Okay, looks nothing like the photo lol
Iosune says
Hi Nadia! If you tell me more, I could help you 🙂
Audrée Adam says
Hi! I'm wondering why there is no sesame oil in your recipe. I always put some in my version of this dish. I cannot see one without it.
Do you think I should add some to your recipe or just try it without?
Also, I'm not a fan of too spicy foods, so I would half the cayenne pepper.
Is it a good idea according to you? Or should I just look for a new recipe including sesame oil and less spice?
(I'm sorry for my questions, I don't even know if you can answer those, but I have nothing to lose... except my dignity.. OK, no. I'm just joking)
Iosune says
Hi Audrée! Please feel free to add sesame oil if you want, but I think it's not necessary. Yes, you can even omit the cayenne pepper. Have a nice day!
Mara S. says
I made this recipe a few weeks ago. Very easy to make. It's healthy, delicious & has lots of flavor. My family liked it so much, they asked me to make it again. Thank you for posting this awesome recipe.
Iosune says
Hi Mara! You're so welcome 🙂 Thank YOU for your comment. Have a nice day!