General Tso’s Tofu

This 15-minute General Tso’s tofu recipe tosses crispy fried tofu in a savory, sweet, and tangy sauce, just like the takeout classic. It’s a foolproof and budget-friendly meal to enjoy with rice and veggies!

What is General Tso’s Tofu?

You’re bound to see General Tso’s on most Chinese-American takeout menus. This popular dish traditionally tosses crispy chicken pieces in a savory, sticky, and sweet sauce before they’re served with rice and steamed vegetables. Our General Tso’s tofu recipe is inspired by the classic but swaps the meat for pan-fried tofu!

We love whipping up a batch of this vegan General Tso’s tofu for quick dinners at home. It’s a breeze to make in 15 minutes and uses budget-friendly ingredients to keep our wallets happy. Best of all, the tofu is incredibly meaty, and the sauce is just as sweet and savory as the takeout classic.

Looking for more simple, takeout-inspired meals? Check out our fresh rainbow rolls, tofu vegetable crispy wontons, sweet and sour tempeh, and tofu pad thai.

The Ingredients and Substitutes

The Vegan General Tso’s Sauce

• Vegetable broth: Use a low-sodium vegetable broth in the savory sauce.
• Soy sauce: Just like the broth, we like to use a low-sodium soy sauce for more control over the saltiness. Use tamari or coconut aminos if you’re gluten-free.
• Sugar: Any type of granulated sugar will do, but we like brown sugar best for its caramel-like flavor. 
• Rice vinegar: Look for unseasoned rice vinegar to add a touch of acidity to the sauce. 
• Chili sauce: Your favorite chili sauce, like sriracha, adds a touch of heat to the sauce. If you’re worried about the sauce being too spicy, reduce the sriracha to ½ tablespoon or replace it with a mild chili garlic sauce instead.
• Cornstarch: This helps thicken the sauce. Feel free to use arrowroot powder as a substitute. 

The Other Ingredients

• Tofu: Pressed and cubed super firm tofu contains very little moisture, which makes it super tender when fried. Extra firm tofu should work just as well.
• Oil: Use a high-heat oil for frying the tofu and aromatics. We like avocado oil and canola oil best.
• Aromatics and spices: Minced fresh ginger, garlic cloves, and red pepper flakes lend restaurant-quality flavors!

What Else Can I Add?

• Sesame seeds: Top the tofu with sesame seeds. To make them extra nutty and aromatic, toast the seeds in a dry skillet until fragrant.
• Green onions: Garnish the crispy General Tso’s with sliced green onions before serving.
• Bell peppers: Dice one or two bell peppers along with the ginger and garlic.  
• Nuts: Top the tofu with chopped cashews, peanuts, or almonds for some crunch and additional protein. 
• Chili peppers: Fry dried red chilis with the ginger and garlic for even more spice. 

How to Make General Tso’s Tofu

Don’t forget to press the tofu first to remove as much moisture as possible. This will help the tofu absorb all the amazing flavors. 

• Stir the vegetable broth, soy sauce, rice vinegar, sugar, and chili sauce together in a bowl. 
• Add the cornstarch and stir again. Set aside.
• Stir the soy sauce and cornstarch together in a separate medium bowl.

• Add the tofu cubes to the bowl with the soy sauce/cornstarch and toss to coat.

• Heat the oil in a large non-stick skillet over high heat.
• Once hot, add the tofu and cook until it’s golden brown and crispy on all sides. 

Fry the tofu cubes in a single layer in the skillet to encourage even browning. Cook in batches if your pan isn’t big enough or the tofu is overlapping.

Also, don’t move the tofu around in the pan for the first 3 to 5 minutes. This way, a nice crust will form, and the pieces will be easier to flip without ripping.

• Transfer the cooked tofu to a bowl.
• Place the empty pan back on medium-high heat, add more oil, and cook the ginger, garlic, and red pepper flakes. 
• Lower the heat and pour in the sauce. Whisk until it begins to thicken. 

• Add the tofu back into the pan and toss to coat in the sauce. 

• Serve with steamed broccoli and rice. 

FAQs

Pro Recipe Tips

• Use the right tofu: Super firm tofu or extra firm tofu contains very little excess water, which gives it a tender texture and makes it better at absorbing the flavors of the General Tso’s sauce. Avoid using softer varieties, like medium or soft tofu, as they don’t crisp as well.
• Don’t crowd the pan: Fry the tofu cubes in an even layer in the pan, leaving space between each piece. Cook them in batches if they’re overlapping or else they’ll become soggy instead of crispy.

Serving Suggestions

Put the takeout menu down and enjoy this flavor-packed dish for a budget-friendly, family-friendly dinner paired with:

• Rice: Serve the tofu over white rice or brown rice, or with veggie-packed vegan fried rice or garlic rice on the side.
• Vegetables: Serve steamed broccoli, oven charred broccoli, crispy cauliflower, or cauliflower steaks on the side of the tofu and rice.
• Stir fry: Toss the tofu in with this vegetable noodle stir fry or easy broccoli stir fry.

Storage Instructions

After the leftover sauce-covered tofu has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 1 week.

You can also freeze the leftovers in an airtight container or Ziplock/Stasher bag for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.

Reheat General Tso’s tofu in the microwave or in a skillet on the stove over medium heat. Add a splash of water or broth to the pan if needed.

More Saucy Tofu Recipes

• Easy Tofu Adobo
• Pan-Fried Garlic Tofu
• Sticky Sesame Tofu 
• Teriyaki Tofu Stir Fry
• Sweet and Sour Tofu

Photos by Alfonso Revilla