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General Tso’s Tofu

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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 bowlor shallow dish (photo 1).
  • Add the marinade ingredients(2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir andlet restfor at least 5 minutes, preferably overnight (photo 2).
  • Drain the tofu(photo 3) and discard the marinade.
  • Transfer1/3 ofthe tofu cubes to a freezeror plasticbag with 2 tbsp of cornstarchandtoss to coat(photo 4).Repeat this stepwith 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 skilletandadd 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 cubesover medium-high heatuntil 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 andcookover medium-high heatfor 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 skilletwhere you had your cooked garlic andcookover medium-high heatuntil it thickens, stirring frequently (photo 11).
  • Finally,add the tofu cubes, stir andcook for 1 to 2moreminutes(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

什么食物和左宗棠豆腐很搭?

  • 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, likebok choyorThai cucumber salad.
  • Another good choice, if you don’t want to eat any carb, is to serve this with somecauliflower riceinstead 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 thisGeneral 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
  • 2-41x
  • Main dish
  • Asian, Vegan
★★★★★4.8from239reviews

Servings2-41x

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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 ouncesfirm tofu (275 g), cubed
  • 2 tbsptamari or soy sauce
  • 1 tbspapple cider vinegar
  • 6 tbspcornstarch
  • Oil of your choice, I used extra virgin olive oil
  • 2cloves of garlic, minced

For the sauce

  • 3 tbsptamari or soy sauce
  • 3 tbspapple cider vinegar, see notes
  • 3 tbspvegetable stockor water
  • 3 tbspcane, coconut or brown sugar
  • 1 tbspcornstarch
  • 1/8 tspred pepper flakes, optional

Instructions

  1. Place the tofu cubes in a bowl or shallow dish.
  2. 加入腌料(2汤匙日本酱油和1汤匙苹果醋)，搅拌并放置至少5分钟，最好是过夜。
  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. 豆腐块裹上玉米淀粉后，在煎锅中加热一些油，放入豆腐块。我用的是特级初榨橄榄油，但任何油都可以。
  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. 将大蒜放入锅中(如果需要的话可以加更多的油)，用中火加热约1至2分钟，不断搅拌，直到变成金黄色。备用。
  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'mIosune!

嘿,我Iosune !我是一名食谱开发者、作家，也是《简单素食餐》和《简单素食冰沙烹饪书》的作者。

Find me onTwitter,Instagram, andPinterest.

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  3. Nikita Kapoorsays

    This is the first tofu recipe my friend and I tried out. I was a little hesitant to try eating tofu but this recipe changed my mind. I will be eating it all the time! Thank you for posting!

    ★★★★★

    Reply

  7. Jeansays

    The sauce got too thick but I thinned it out with more water. Maybe I didn’t measure correctly. I always press my tofu. I marinated it all night and baked it at 350 for 25 minutes but because I pressed the tofu and marinated it all night, it soaked up all the marinade and was a little hard to coat with cornstarch. So adjusting for those differences, the flavor was great and an easy recipe. I will try it again!

    ★★★★★

    Reply

  9. Chrissays

    Love the recipe. Our local chinese place changed their recipe and I was beyond disappointed with it (who cuts the tofu into triangles?), so I found this recipe and it’s amazing. I was a little confused by the part where you set the garlic aside without using it again, but I guess it’s just to get the flavor in the pan?

    ★★★★★

    Reply

  11. Madelinesays

    This was the best tofu recipe I´ve made to this day! It was absolutely fantastic! I loved how sticky the sauce was and it took way less time than other recipes I´ve made! Thank you for this recipe!

    ★★★★★

    Reply

  12. Judy Msays

    我很想做，但只能用甜菊糖。不能吃糖或糖替代品。我要瘦了。但我不知道我是否应该继续尝试。Looks delicious

    Reply

  13. Shawnsays

    Thanks for sharing this amazing recipe! We haven’t tried it yet but are looking to make it tomorrow. We had a question about the step with the freezer: how long are you supposed to put the tofu cubes in the freezer? Thanks!

    Reply

  14. Anne Quinnsays

    This was great and very easy! I added broccoli before the sauce and it was awesome!
    Thank you!

    ★★★★★

    Reply

  16. Cherylsays

    Yum, that was a great meal! I cooked the tofu in the air fryer instead and it made it wonderfully crunchy. Will definitely be making this on a regular basis, thank you so much!

    ★★★★★

    Reply

  17. Sachin Sethisays

    I e been cutting back on meat consumption, but I really wanted Panda orange chicken. This scratched that itch so well

    ★★★★★

    Reply

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