Crispy General Tso’s Tofu

5 from 14 votes

General Tso’s Tofu is a crispy, saucy, and flavorful plant-based take on the classic! A quick and easy dinner that beats takeout.

Course Main Dish

Cuisine Asian

Keyword General Tsos Tofu

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 269kcal

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.

Substitutions

Tofu Alternative – Swap tofu for tempeh or seitan for a different texture.

Soy Sauce Substitute – Use tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.

Cornstarch Replacement – Arrowroot powder or potato starch can be used for a similar crispy coating.

Sauce at the end – Add the sauce just before serving to keep the tofu from getting soggy.

Press the tofu – Removing excess moisture helps it crisp up better.

Coat evenly – Toss the tofu in cornstarch for a light, crunchy crust.

Fry in batches – Avoid overcrowding the pan to maintain crispiness.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat: