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

General Tso’s Tofu

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 2–4 1x
  • Main dish
  • Asian, Vegan
★★★★★ 4.8 from 154 reviews

Servings 2–4 1x

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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.

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.

Hi, I'm 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.

read more

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Reader Interactions

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Reader Reviews

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  1. Eli Someck says

    I’m about to start marinating this to make it tomorrow! I am only cooking for me so would it be better to leave it marinating and cook each serving as I want to eat it throughout the week or to cook all of it and reheat it?

    Reply

  2. Lance says

    I just learning to cook after 30 years of USN submarines and this was super easy, so easy that I only botched it by a) not browning tofu enough and b) didnt remove the oil after browning garlic. Mine came out a wee bit slimy instead of pretty, like yours. Ill get closer next time!

    ★★★★★

    Reply

  3. Alysia says

    This sauce is DELICIOUS and tastes exactly like the Chinese restaurants. I did not like the tofu, so I made it again with cauliflower and it was great. I fried the cauliflower as instructed, and also did a batch of baked cauliflower – both were great. I have made extra batches of the sauce to keep on hand.

    ★★★★★

    Reply

  5. Shakura says

    I love it! I made it with fresh tofu from the Asian market. I’m glad I read the notes that said to cut back on vinegar if you don’t like the taste. I used half the amount of apple cider vinegar for the sauce and it’s the right amount of sour for me. Also, I FINALLY know that it’s cornstarch that makes tofu crispy! I always thought I had to just fry it longer but it never worked. So THANK you!

    ★★★★★

    Reply

  8. Iris says

    This was so good!!! I had to use way more than 2 tablespoons of cornstarch to coat the tofu, but the sauce was so authentic. I wanted to make double of it!! Will definitely be making this again.

    ★★★★★

    Reply

  9. Scarlett Herbert says

    This recipe was amazing!! I only had distilled white vinegar and I used 1 Tbsp instead of 3 because of the flavor and it turned out great.

    ★★★★★

    Reply

  10. Mimi says

    Thank you for this Excellent recipe 🥰
    I’ll definitely make this again and again again

    ★★★★★

    Reply

  11. Jennifer says

    I cooked with tofu at home for the first time using this recipe! I put in slightly less vinegar and loved the sauce. We aren’t vegans or vegetarians, but it seemed like a fun one and I really like tofu. My husband loved it! Will definitely make again. Thanks!

    ★★★★★

    Reply

  15. Karen says

    My vegan daughter was sent home from college in NYC. She basically lived on General Tso Tofu. She (quite reluctantly) tried this recipe and she loves it! I make it at least twice a week. I press my tofu, other than that I didn’t change a thing! Thank you, it’s wonderful

    Reply

  16. Louise B says

    This was FANTASTIC! I did adjust the amounts because I had a 420g package of tofu to use. I also added more liquid, because I wanted runnier sauce. But with your ratios, flavour was perfect! *someone asked why the first sauté and could they skip it. I would not skip it, because it gives the tofu a nice, crispy coating. Perfect recipe!

    Reply

  17. Tay says

    I’m about to make this! but I was wondering what the purpose of first sauté with the cornstarch is for? Could I just coat the tofu with the sauce and just sauté it one time?

    Reply

  18. Maddie says

    I made this last night and it was a big hit with my family! I served it with basmati rice and steamed green beans.

    Next I would add a little less vinegar, as I found it a bit too overpowering for my taste. I would also add a little more sugar.

    I doubled the recipe and it made 5 servings.

    Reply

  20. Dale says

    Even being vegan for five years, I’ve never really cooked tofu at home. I’ve made this dish twice, and it’s now a “go-to” for me. I made extra sauce the second time; it was so good. Next time I may add some cashews.

    ★★★★★

    Reply

  21. Gabrielle says

    Very tasty, but the sauce is not General Tso’s – it’s more of a teriyaki marinade. You could add a bit of sesame oil and sesame seeds and call it sesame tofu. Nevertheless, it is delicious and I will likely make it again – though I will call it something else.

    ★★★★

    Reply

  22. Jo says

    Wow! I just made this and its amazing. I was generous with dusting the tofu with cornstarch and fried the cubes in batches to make sure they got crispy.

    ★★★★★

    Reply

  23. Hannah Rose says

    Best recipe ever!! I was a bit intimidated at first, but it was super easy and tasted absolutely amazing as well! Will become a staple in my book folder of recipes 🙂

    ★★★★★

    Reply

  24. Jasmine says

    The flavors in this dish were absolutely wonderful! I’d say better than your average Chinese takeout place. That said, I did have a hard time with the tofu. About half of the tofu did not hold it’s shape, but kind of fell apart (I’ll try again with extra firm tofu). Besides that, this recipe was spot on.

    Reply

  25. Dionisia Benjamin says

    Made this time and time again for church potluck and at home is always a hit.

    ★★★★★

    Reply

  26. Zoe Way says

    This is quite good but I found it way too salty. I’d half the amount of soy sauce next time.

    ★★★

    Reply

  27. Rachel says

    This was amazing! I made the mistake of cooking the tofu in sections, so they started to stick together. If you don’t make this same mistake, the tofu gets a nice crust on the outside that goes really well with the sauce. Added chili paste instead of chili flakes for a little more kick. Definitely will be remaking!

    ★★★★★

    Reply

  28. Avy says

    This was delish! Thank you for the recipe. Next time I’ll follow the note about baking it so as to reduce the oil intake.

    ★★★★★

    Reply

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