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General Tso’s Tofu
5 from 42 votes

General Tso’s Tofu

General Tso’s Tofu delivers crispy tofu pieces coated in a spicy, sweet, and tangy sauce inspired by the classic chicken dish. The tofu is torn into uneven chunks, marinated briefly, dusted with cornstarch, then pan-fried or baked until edges crisp. The sauce blends soy, vinegar, garlic, ginger, brown sugar, mirin, sambal oelek, and sesame oil, cooked with bell peppers and onions to balance spice with sweetness. This vegetarian version offers hearty texture and bold flavors.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 199 kcal
Course: Main Course
Cuisine: Chinese

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.
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 199

% 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.