General Tso's Tofu

Published: Jan 19, 2022 Last updated: Jan 19, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

This General Tsos Tofu recipe is crispy bites of extra firm bean curd coated with a spicy sauce that is sticky and sweet. It is a delicious Chinese recipe served on top of a bed of rice with steamed broccoli.

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General Tso's Tofu is a delicious vegan recipe comprised of crispy extra firm tofu cubes that have been coated with a sweet and spicy sticky sauce. This flavorsome favorite is served on top of a fluffy bed of white rice with steamed broccoli.

The sweet and spicy flavors of general tso's tofu sauce are sure to be a favorite and one your family will ask for again and again. This Chinese food take out recipe is easy to make right at home, making it better than take-out from American Chinese restaurants.

Overhead skillet view of Triangular shapes of crispy general tso's tofu coated in sauce and sprinkled with green onion tops.

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❤️ Why I Love This Recipe
🥘 Ingredients
🔪 Instructions
🙋 Recipe FAQ's
💭 Tips
📖 Variations
🍽 Equipment
🏫 What I've Learned
Serving Suggestions
Storage
Related Recipes
📖 Recipe
💬 Comments

❤️ Why I Love This Recipe

✔️ General Tso's Tofu is loaded with mouthwatering sweet-heat flavors!

✔️ This is a great meal to make for Meatless Monday or to serve your vegan friends!

✔️ The sticky-sweet sauce can be adjusted according to your heat tolerance.

Overhead skillet view of finished recipe

🥘 Ingredients

Extra-firm tofu holds up the best when frying and provides a nice chew to each bite.

Corn starch coats the tofu and provides a nice crunchy outer layer.

Olive oil for frying

Brown sugar brings sweet, caramel notes savory-sweet sauce

Hoisin sauce, an cantonese condiment made with fermented soybean paste and spices.

Ketchup adds sweet and sour sauce elements.

Soy sauce adds saltiness and umami elements to the sauce.

Sesame oil adds aromatic, nutty notes to the General Tso's Tofu sauce.

Green onions for garnish

Fresh ginger often used in asian cuisine, adds a peppery sweet heat.

Dried chili peppers for added spicy heat.

Two bricks of tofu that have been pressed with a bowl of cornstarch in the background.

🔪 Instructions

Heat a large skillet over medium-high heat with olive oil until hot.
Add the cornstarch to a shallow bowl and coat the tofu with cornstarch on all sides. Fry the tofu in hot oil for 2 minutes on each side, until tofu coating is golden brown. Remove from the frying pan with a slotted spoon and set aside and place on a layer of paper towels to absorb any grease.
In a small bowl mix together the brown sugar, hoisin sauce, vinegar, ketchup, soy sauce, and water until combined. Set aside
In the same skillet the tofu was fried in, heat sesame oil over medium-high heat until hot. Stir in the white part of the green onions and the ginger. Fry for 1 minute, until fragrant.
Add the general tso's sauce mixture to the skillet along with the dried chili peppers. Bring the sauce mixture to a boil over medium high heat, then reduce heat and simmer for 2 minutes, until the sauce begins to thicken.
Add the fried tofu back to the sauce mixture and toss to coat. Serve garnished with green part of the onion.

🙋 Recipe FAQ's

What is General Tso's Sauce made of?

General Tso's Sauce is a spicy sweet sauce made with soy sauce, chili sauce, some sweetener, and vinegar.

What is the best chili pepper to use in General Tso's Tofu Sauce?

Traditionally whole dried Sichuan chili peppers are used. Regular red pepper chili flakes work in place of the whole peppers.

What can I use in place of cornstarch?

Potato starch or rice flour works similar to cornstarch and will create a crispy outer shell on the tofu pieces.

💭 Tips

Squeeze the block of tofu of excess water by placing it between a thickness of paper towels and sitting a heavy large skillet on top. I use about 3-4 thick paper towels folded about 3-4 times. Let sit 20-30 minutes. Or, use a tofu press.
Slice the pressed tofu into ½" slices, then cut each slice into thirds for rectangular tofu pieces, or cut in the slices in half lengthwise, then each half cut diagonally for triangles

📖 Variations

Maple syrup can be substituted for brown sugar.
Rice vinegar or cider vinegar can take the place of white vinegar.
Sriracha sauce or red pepper flakes can be substituted for the whole dried chili peppers.
Garnish with toasted sesame seeds to add another layer of flavor

Crispy General Tso's Tofu pinnable image

🍽 Equipment

Cast iron skillet: for frying the general tso's tofu.

Skimmer spoon: to move the tofu with.

Chef knife: for cutting the tofu and green onions.

Cutting board: a surface to cut the tofu and green onions on.

Mixing bowls: to mix the ingredients in.

Splatter screen: to prevent grease splatters

🏫 What I've Learned

Tofu can be made crispy with or without the cornstarch coating. However, there is a difference in the type of crispy. Tofu coated with cornstarch will have a super crisp exterior layer with a tender bite of tofu on the inside.

You can skip the cornstarch coating and use less oil, using the dry fry method where the tofu is fried in a large nonstick skillet until crispy and brown on all sides.

If you wish, you can break out the air fryer to make Air Fryer Tofu instead of frying it. Just air fry, cook the sauce as directed and toss the tofu

Serving Suggestions

Serve over a bed of brown rice or Cauliflower Fried Rice or with a delicious bowl of Garlic Scallion Noodles.

For an appetizer try these vegan Air Fryer Egg Rolls!

Storage

General Tso's Tofu leftovers can be stored in an airtight container for up to 4 days. I do not recommend freezing this recipe.

Up close image of general tsos tofu cut into rectangle shapes with green onion garnish and a long chili pepper on top.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Crispy General Tso’s Tofu

Shelby Law Ruttan

5 from 14 votes

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Dish

Cuisine Asian

Servings servings

Calories 269 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients

For the Tofu

2 pounds extra firm tofu
4 tablespoons cornstarch
¼ cup olive oil

For the Sauce

¼ cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons white vinegar
3 tablespoons sugar-free ketchup
1 tablespoons soy sauce
½ cup water
1 tablespoon sesame oil
4 green onions sliced, white and green parts separate
1 teaspoon chopped fresh ginger
5 whole dried chili peppers

Instructions

Heat a large skillet over medium-high heat with olive oil until hot.
Add the cornstarch to a shallow bowl and coat the tofu with cornstarch on all sides. Fry the tofu in hot oil for 2 minutes on each side, until tofu coating is golden brown. Remove from the frying pan with a skimmer spoon. Place on a layer of paper towels to absorb any grease. Set aside.
In a small bowl mix together the brown sugar, hoisin sauce, vinegar, ketchup, soy sauce, and water until combined. Set aside.
In the same skillet the tofu was fried in, heat sesame oil over medium-high heat until hot. Stir in the white part of the green onions and the ginger. Fry for 1 minute, until fragrant.
Add the general tso's sauce mixture to the skillet along with the dried chili peppers. Bring the sauce mixture to a boil over medium high heat, then reduce heat and simmer for 2 minutes, until the sauce begins to thicken.
.Add the fried tofu back to the sauce mixture and toss to coat. Serve garnished with green part of the onion.

Nutrition

Calories: 269kcalCarbohydrates: 22gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 498mgPotassium: 293mgFiber: 1gSugar: 13gVitamin A: 191IUVitamin C: 2mgCalcium: 65mgIron: 2mg

Keyword General Tsos Tofu

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About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Comments

5 from 14 votes (14 ratings without comment)