General Tso’s Tofu
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
199 kcal
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Course
Main Course
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Cuisine
Chinese
General Tso’s Tofu
Description
General Tso’s Tofu starts with firm tofu pressed and torn into organic, roughly uniform pieces to maximize surface area for crisping. Tossing tofu with soy sauce, oil, white pepper, red pepper flakes, and a layer of cornstarch creates a flavorful coating that fries to a golden, crispy texture. The cooking can be done in a skillet, tossing pieces until most edges are crisp, or baked for a less hands-on option.
The sauce is made in the same pan, heating oil then sautéing minced ginger and garlic to release their aroma before adding chopped red and green bell peppers, red onion, and white parts of green onions. A balance of salty soy sauce, sweet brown sugar, tangy rice vinegar, a touch of mirin, and a spicy kick from sambal oelek create its distinctive tangy-sweet-spicy profile. Toasted sesame oil adds depth and aroma, and cornstarch thickens the sauce to a glossy coating.
Once the tofu is crisp and the sauce reduced, the tofu is returned to the pan to coat evenly. Garnishing with sesame seeds and green parts of green onion adds texture and freshness. This dish can be served alone or with rice, making it a plant-based meal with bold flavors and variety in texture.
For dietary modifications, use tamari for gluten-free, substitute starches like tapioca or potato for cornstarch, or replace tofu with alternative proteins for soy-free variations. The recipe suggests adding cooking times for additional vegetables by adding longer-cooking ones first and then the quicker-cooking peppers and onions.
Ingredients
For the Tofu
- 14 ounces firm tofu pressed for at least 15 minutes, then torn into organic 3/4” shapes, or extra firm tofu
- 2 teaspoons soy sauce
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/8 teaspoon white pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch or more, as needed to coat the tofu well
For the General Tso’s Sauce
- 1 teaspoon neutral cooking oil generic cooking oil
- 1" ginger minced, or about 2 teaspoons minced
- 3 cloves garlic minced
- 1/2 cup bell pepper chopped into 1/2 inch or larger squares, chopped, red and green
- 1/4 cup red onion 1/2 inch petals
- 2 tablespoons green onion white parts only, use the greens for garnish
- 1/4 cup soy sauce or use tamari for gluten-free
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 tablespoon sambal oelek
- 2 teaspoons sesame oil toasted
- 1/8 teaspoon salt or to taste
- 1/2 cup water mixed with 2 teaspoons of cornstarch
- sesame seeds for garnish, green parts of chopped green onion
- green onion for garnish, green parts of chopped green onion
Instructions
Make the crispy tofu.
- Press the tofu, if you haven't already, then tear it into organic shapes and add to a bowl. Add the soy sauce and oil, and toss well to coat.
- Then, in a small bowl, mix the white pepper, red pepper flakes, and the cornstarch. Sprinkle this all over the tofu, tossing well to coat. If the tofu is a bit too wet, then add in some more cornstarch, 1 to 2 teaspoons at a time, and toss well.
- Heat a skillet over medium-high heat, and add the oil. Once the oil is hot, add the tofu to the skillet. Stir occasionally, and flip the tofu pieces around until crispy on most of the edges. This can take anywhere from 5 to 8 minutes, depending on your skillet and your stove. Remove the tofu from the skillet.Bake instead: spread the tofu on parchment lined baking sheet and bake at 400deg F(205c) for 20 minutes.
Make the General Tso’s sauce.
- Add the other teaspoon of oil to the same skillet, reduce the heat to medium . Once hot, add in the ginger and garlic, and cook for 15 seconds.
- Add in the onion, bell peppers and other veggies, if using, ** and a pinch of salt. Toss well, then add in all of the sauces and the brown sugar, and mix really well.
- Bring to a good boil for 2 to 3 minutes, then mix the cornstarch in the water, and add it to the skillet, and bring that to a boil. Simmer for another minute or two for it to thicken, then turn off the heat. Taste and adjust the flavor and add a bit more soy sauce, if you want, or salt, or sugar for sweet, if you like.
- Fold in the crisped up tofu, and then switch off the heat. Garnish with sesame seeds and green onion and serve over rice, noodles, lettuce wraps, or however you like!
- Store refrigerated for upto 3 days
Notes
- When adding extra vegetables, cook longer-cooking veggies first, then add peppers and onions to keep them crisp.
- Store leftovers refrigerated up to 3 days, reheating gently to maintain tofu crispness.
- To make gluten-free, substitute tamari for soy sauce.
- Use tapioca or potato starch instead of cornstarch if needed for coating tofu and sauce thickening.
- For a soy-free alternative, use pumpkin seed or chickpea tofu and coconut aminos, though this alters flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 782mg | 33% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 33mg | 37% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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