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General Tso’s Tofu

Last Updated: Published: By: 608 Comments

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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 198 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. Marci says

    This was easy to prepare and very delicious! I added 2 T. of dried curry powder to the cornstarch then sautéed the tofu. Amazing dish!

    ★★★★★

    Reply

  2. Allison says

    I very very rarely rate recipes after making them but this was soooooo good. My fiancé scarfed down every last bite We followed the recipe exactly and the tofu was deliciously crispy, and the sauce tasted very good, although I personally will be adding a bit more heat next time. This will definitely be in our weekly rotation!

    ★★★★★

    Reply

  3. Dave says

    This didn’t work at all for me. The recipe calls for way way way too much cornstarch so the tofu turns into a disgusting mush of cornstarch. Very disappointing. Very frustrated.

    Reply

  5. Lauren says

    This recipe was spot on!! Incredibly delicious and easy to follow. I think I flipped some meat eaters tonight 🙂 thank you!! I learned a lot about cooking tofu as well, thank you!!

    Reply

  7. Jeanine says

    I’ve found I like the clean flavor of tofu so I don’t marinade it. I do press and dry out the tofu for 3-4 hours. During that time I really focus on the sauce. I like extra brown sugar because I know I’ll add extra siracha once it’s over rice.

    Reply

  9. Carolyn says

    We’ve only been Vegan for about three weeks. This was my first time cooking Tofu. What a success! It was sooo tasty and beautiful too. My husband only reluctantly agreed to try Tofu, and was blown away by this recipe. It will definitely be in our regular rotation.
    Blessings from California.

    Reply

  10. Tracy Laing says

    This was one of the best tofu recipes I have tried and so easy to make. Served in top of some grown rice, topped with some green onions….my entire family gobbled it up, including my two young kids! It’s a keeper!

    Reply

  11. Virginia says

    I have been coating tofu cubes on cornstarch for many years now to seal in marinates and crisp them the tofu bites up. I’ve never needed it a plastic bag or bag of any kind to coat them in cornstarch. Just use a large bowl to toss them around on the cornstarch, it’s very simple and effective! Ditch the bag, save your sanity & resources, can only imagine how much more labour intensive is to get a bag cleaned and dried in comparison to a bowl.

    Reply

    • Iosune Robles says

      Hi Ari! Depending on your taste buds and the brand you’re using, you may want to add more or less vinegar to the sauce. Some readers love the recipe with 1tbsp, but others prefer the sauce with less vinegar. Add only 1 tbsp at first and add more vinegar if needed 🙂 Hope you enjoy it!

      Reply

  15. Brooklyne says

    Absolutely delicious. My mom hates tofu, and she even said it tastes like chicken! I used most of the substituted ingredients listed and it came out super yummy.

    ★★★★★

    Reply

  16. Shazray Zaffar says

    The recipe was a hit with my family. Everyone loved it including me. Will definitely be making it again!

    ★★★★★

    Reply

  17. John says

    It was so salty I had to throw away all the tofu I’m confused I followed exactly the recipes I threw away the marinate after marinating over night made me really sad having to throw away so much food. I tripled the recipe because I had 3x the amount of tofu to cook for my family so I also tripled everything else but I don’t know why that would effect how salty it is when its exactly the same recipe. Maybe I’m just a idiot I don’t know non the less I couldn’t eat it I really wanted to believe this would be good.

    Reply

  18. Chris says

    DELICIOUS!!! I’ve tried a few tofu recipes in the past with mixed results. This one is by far the best and required no changes except increasing the measurements a bit since I used the entire package of my tofu which was 14 ounces.. Seasoning and final texture is perfect. I wanted to save the leftovers for lunch, but I couldn’t wait and ate it for breakfast instead. I definitely will make this again.

    ★★★★★

    Reply

  19. Julian says

    This recipe was AMAZING. I am definitely going to make it again. I marinated the tofu for about 4 hours and added a little less than a quarter cup of shredded coconut I had leftover in the fridge. Plus I doubled the crushed red pepper because I like a little more kick. I am so satisfied right now. 😊

    ★★★★★

    Reply

  21. Lisa says

    Omg, I made it exactly as the recipe, I’m a vegetarian and this was so delicious, even my meat eating husband liked it, this is definitely a keeper

    ★★★★★

    Reply

  22. Mike says

    Tofu newbie here. This was really good. I was pretty impressed with myself for making something so delicious.

    ★★★★★

    Reply

  23. Rima Banerjee says

    My daughter made it and we loved it . We didn’t have Apple Cider Vinegar at home . Still , it turned out great .

    Reply

  25. Lisette says

    Made this for dinner tonight and it was SO GOOD! Didn’t add as much apple cider vinegar to the marinade, but other than that didn’t change a thing. Ate with a side of rice and boiled edamame. Delicious!

    ★★★★★

    Reply

  27. kristina says

    Made this today as I had alot of tofu to use up and it is delicious. I added some brocoli for color and more nutrients 🙂 great recipe!

    ★★★★★

    Reply

  29. Amy WC says

    Loved this! I got scared at the amount of vinegar so I only put 1.5 tbsp (instead of 3) and it turned out perfect since the marinade had some as well. I literally love this recipe! It’s going in my recipe binder! Thanks!

    ★★★★★

    Reply

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