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.
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!
Alejandro says
My recipe last night for family it was an astounding success.
Muchas gracias des de los Estados Unidos,
Alejandro
Iosune says
Hi Alejandro! De nada 🙂 So glad you enjoyed it!
Meg says
This was AWESOME! I just made it and had to review because it was sooooo good. Great job at telling me how to get the tofu crispy. I will be making this again!
Iosune says
Hi Meg! So glad you liked it 🙂 Have a wonderful day!
Richard says
I’m not vegan, or vegetarian by any standard; but my wife, she is. I stumbled through the first half of the recipe, messing up a block of tofu before I managed to get it the second time. I doubled the sauce, and she absolutely loved it, saying it was far better that the local five-star Chinese restaurant that she frequents. To the person who posted this, thank you, I truly appreciate the time and effort put in to this, you made my wife happy and by extension, me.
Iosune says
Hi Richard! Thank YOU for your comment 🙂 I'm so glad your wife enjoyed it!
Marilyn says
Used arrowroot instead of cornstarch and it came out amazing. Also added a teaspoon of garlic chili paste for an extra kick. Thanks for the recipe. 10/10 will make again.
Iosune says
Hi Marilyn! Sounds great 🙂 So glad you liked it!
Asher says
This recipe is amazing!!! I made it for the kids at the place I volunteer and they loved it!!! Thanks you!!!
Iosune says
Hi Asher! Thanks a lot 🙂 So happy to hear that!
Chelsea Marie says
This was a super delicious recipe!! I altered it a bit and cooked some cabbage and onion on the side to add to the tofu + sauce later on (which I did make a little more of.) I also made the sauce more to my taste adding and lessening some of the ingredients (you know a pinch here and there while tasting it along the way), including adding a bit of a General Tso's Asian sauce we already had in the fridge (because it was a bit too spicy for to have as is) and overall I am very satisfied when it came all together in the end with the rice! Definitely something great to try and make for dinner but give yourself a bit more time to make it :))) Thanks for this Yum Yum recipe!
Iosune says
Hi Chelse! Sounds amazing 🙂 You're so welcome!