General Tso’s Tofu

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-4 1x
  • Category: Main dish
  • Cuisine: Vegan, Asian

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.

General Tso's Tofu - 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. #vegan #glutenfree #simpleveganblog
Did you make this recipe?
Leave us a review


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


  1. Mix tamari and vinegar in a bowl until well combined.
  2. Add the tofu cubes and let rest for at least 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. To make the sauce just mix all the ingredients until well combined.
  7. Add the sauce to the skillet and cook until it thickens, stirring frequently.
  8. Finally, add the tofu, stir and cook for 1 to 2 more minutes.
  9. Remove pan from heat and serve with some white rice and garnish with sesame seeds and chopped chives (optional).
  10. 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