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.
Servings:
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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
Did you try this recipe?Leave a comment below and let me know how it turned out!
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.
Kylie Shattuck says
Its really delicious, but I will say, it looks NOTHING like the picture. I wouldn't feel comfortable serving this because its just so mashed and not super attractive. This could have been my fault, but I felt like I followed the directions. That being said, I will definitely use this recipe again because it really is good.
Iosune says
Hi Kylie! Try to use another brand or type of tofu. I used firm tofu, by the way 🙂
Janaki says
Doubled the recipe and made this for the whole family - it turned out amazing!
I mixed in cashews just after adding the tofu to the sauce at the end, and it tasted so good. Everyone was utterly impressed! Success 😀
Iosune says
Hi Janaki! Sounds so good 🙂 So glad you guys liked it!
margo K painter says
The best ever dish w tofu..easy and super tasty it is now my go to dish if I cook!
Iosune says
Hi Margo! Thank you so much 🙂 I'm so happy to hear that!
Marie says
Simple and absolutely delicious. One of the best tofu dishes I've ever made. I agree with Crystal about making twice the amount of that outstanding sauce, especially if you serve some lightly stir-fried veg with it.
Iosune says
Hi Marie! Thanks a lot 🙂 So glad you liked it!
Jen says
Absolutely amazing! Loved every bite. Thank you 😊
Iosune says
Hi Jen! Thank YOU 🙂 So glad you loved it!
Tina says
Absolutely delicious! Also easy. Thank you!
Iosune says
Hi Tina! Thanks a lot 🙂
Kay Bee says
My daughter and I have never eaten tofu and couldn't wait to try it. I looked up tofu recipes and this one was very appealing. As an added bonus, I had all of the ingredients. Neither of us are vegan but this recipe is absolutely amazing, and it was so easy to make. Love it!
Iosune says
Hi Kay! I'm so happy to hear that 🙂 Tofu can be delicious if you learn how to cook it properly 🙂
Caitlyn says
So, so good! Leftovers made a good lunch the next day too, which I find is not always true of tofu recipes...
Only change I made was to use 1T dark soy sauce and 1T light soy sauce for the marinade, as a little dark soy sauce can add a ton of flavor. I wouldn't change a thing about that sauce though. It is PERFECT.
Iosune says
Hi Caitlyn! Thanks a lot 🙂 So glad you liked it!
Jim says
This was a great recipe! My wife is a picky eater and gives it 2 thumbs up😊
Iosune says
Hi Jim! Thanks a lot 🙂 So glad you and your wife enjoyed it!
Julie says
This recipe is SO good!! I recommend reallly draining the tofu before and after marinading it and before adding the cornstarch. I put my tofu in the airfryer and it worked great!! Also added some pineapple at the very end. Definitely a new weekly staple!
Iosune says
Hi Julie! Thanks a lot 🙂 So glad you liked it!
Alyssa says
I didn’t think I was going to like it but it was amazing I’m a vegetarian going vegan shortly and I’m trying to find more recipes this is definitely one that I will be making in the future
Iosune says
Hi Alyssa! I'm so happy to hear that 🙂 Thanks for your comment!
Megan Draper-wilson says
Just made this with Tempeh instead of tofu, and quinoa instead of rice. Delicious!
Iosune says
Hi Megan! Sounds great 🙂 Thanks!