30-minute General Tso’s Tofu, a plant-based version of one of the most popular Chinese takeout dishes. Spicy-sweet, high in protein, super flavorful, healthier and lighter than the traditional recipe.
I’ve never tried general Tso’s chicken because it’s (almost) impossible to find it here in Spain, but I’ve seen the recipe a long time ago and it was love at first sight, I knew I’d love it. As I tried to avoid fried foods as much as I can, I forget about it, until last month, when I decided to make a healthier, lighter version using tofu instead of chicken and a little bit of extra virgin olive oil (for an oil-free version, omit the oil and bake the tofu until golden brown).
This dish is INSANE!!! I think it’s my all-time favorite tofu recipe, it’s SO GOOD and I wish I had tried it before. It’s similar to the sweet and sour pork you can find at Chinese restaurants here in Spain, but even better and of course cruelty-free.
For those of you who don’t know general Tso’s chicken, it’s a a sweet, deep-fried chicken dish that is served in North American Chinese restaurants. We’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 cayenne powder as you want.
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Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture #simpleveganblog on Instagram. We’d love to see what you cook!
For the general Tso’s tofu:
- 2 tbsp tamari or soy sauce
- 1 tbsp apple cider vinegar
- 10 ounces firm tofu (275 g), cubed
- 6 tbsp cornstarch
- Extra virgin olive to taste
- 2 cloves of garlic, minced
For the sauce:
- 3 tbsp tamari or soy sauce
- 3 tbsp apple cider vinegar
- 3 tbsp vegetable stock or water
- 3 tbsp cane, coconut or brown sugar
- 1 tbsp cornstarch
- 1/8 tsp cayenne powder
- Mix tamari and vinegar in a bowl until well combined.
- Add the tofu cubes and let rest for at least 5 minutes.
- Drain the tofu and transfer 1/3 of the tofu cubes to a freezer bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu and cornstarch. Add more cornstarch if needed.
- Cook the tofu cubes in a skillet with a little bit of oil over medium-high heat until all sides are golden brown. Remove tofu from pan and set aside.
- Add the garlic to the skillet and cook them over medium-high heat for about 1 to 2 minutes, stirring frequently until they start to golden brown.
- To make the sauce just mix all the ingredients until well combined.
- Add the sauce to the skillet and cook until it thickens, stirring frequently.
- Finally, add the tofu, stir and cook for 1 to 2 minutes more.
- Remove pan from heat and serve with some white rice and garnish with sesame seeds and chopped chives (optional).
- Keep leftovers in a sealed container in the fridge for up to 5 days.
- If you don’t eat tofu, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself.
- For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.
- Serving Size: 1/4 of the recipe
- Calories: 237
- Sugar: 7.4 g
- Sodium: 1054 mg
- Fat: 13.6 g
- Saturated Fat: 2.1 g
- Carbohydrates: 22.3 g
- Fiber: 1 g
- Protein: 8.1 g