General Tso's Tofu Stir-Fry
User Reviews
4.8
512 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 (Servings)
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Calories
632 kcal
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Course
Main Course
General Tso's Tofu Stir-Fry
Report
General Tso's Tofu Stir-Fry features extra-firm tofu cubes tossed in a sweet-savory sauce made from maple syrup, tamari, rice vinegar, and aromatics like garlic and ginger. The tofu is coated with cornstarch and pan-fried to create a crisp outside while the stir-fry sauce brings complex layers of flavor and slight heat from dried Thai chilies. Green onions and optional sesame seeds add fresh crunch and nuttiness. This dish pairs well with steamed broccoli and rice for a hearty plant-based meal.
Description
General Tso's Tofu Stir-Fry combines pressed and cubed extra-firm tofu with a carefully balanced stir-fry sauce. The sauce blends maple syrup's sweetness with tamari's umami, rice vinegar's tang, and aromatics such as minced garlic and ginger, thickened with cornstarch. The tofu, after pressing to remove excess moisture, is tossed in tamari, chili garlic sauce, toasted sesame oil, maple syrup, and coated in cornstarch before pan-frying in neutral oil to develop a crisp crust without frying deep. The final stir-fry incorporates green onions and dried Thai chilies, bringing warmth and depth to the dish. This tofu stir-fry is best served alongside steamed broccoli and cooked white or brown rice, making for a balanced and satisfying meal.
The method emphasizes pressing the tofu to ensure it crisps well while remaining tender inside and recommends adjusting the sauce seasonings to taste. The inclusion of spicy elements can be customized by omitting or substituting the dried chilies based on heat preference. Garnishing with sesame seeds adds a complementary nutty flavor and texture.
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Ingredients
FOR SERVING optional
- 4 cups rice cooked white or brown
- broccoli steamed
STIR-FRY SAUCE
- 2 tsp sesame oil
- 2 tsp cornstarch
- 2 large cloves garlic 2 cloves yield ~1 heaping Tbsp, minced
- 1 Tbsp ginger minced
- 1 Tbsp rice vinegar (or sub white vinegar)
- 1/4 cup maple syrup
- 3 Tbsp tamari or coconut aminos, or soy sauce
- 1 Tbsp water
TOFU
- 12 ounces extra-firm tofu
- 3 Tbsp tamari tamari for gluten-free eaters, or soy sauce
- 1 tsp Chili garlic sauce
- 1 tsp sesame oil toasted
- 1 Tbsp maple syrup
- 4-5 Tbsp cornstarch
- 2 Tbsp neutral oil (such as grape seed or avocado)
STIR-FRY
- 1 Tbsp sesame oil
- 1 bundle green onions (bulbs removed, roughly chopped)
- 4-7 dried Thai chili omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste, red
- sesame seeds optional, for garnish
Instructions
- If serving with rice and broccoli, begin preparing at this time. Cook the rice on the stovetop, in the Instant Pot, or in a rice cooker. Steam the broccoli in a steamer basket set over boiling water for ~4-6 minutes. Otherwise, move onto the next step.
- Drain tofu and wrap it in a clean, absorbent towel. Set something heavy on top to absorb excess moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
- Prep/chop green onions, garlic, and ginger at this time. Set aside.
- While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed (I left mine as is).
- Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
- Add tofu to a shallow mixing bowl (see photo) and top with 3 Tbsp tamari or soy sauce, 1 tsp chili garlic sauce, 1 tsp sesame oil, and 1 Tbsp maple syrup (adjust amounts if altering number of servings // DO NOT ADD CORNSTARCH AT THIS TIME). Toss to combine. Let rest 2-3 minutes, stirring occasionally.
- Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer - about 4-5 Tbsp (adjust amount if altering number of servings).
- To the hot skillet, add 2 Tbsp neutral oil (adjust amount if altering number of servings) and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
- Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside. NOTE: If you prefer firmer / crispier tofu, option at this time to transfer tofu to a 375 degree F (190 C) oven in a cast iron pan or parchment-lined baking sheet and bake for 10-15 minutes (or more) to dry it out. This will create a firmer, chewier tofu in the final dish. However, it does make it more than a 30 minute recipe.
- Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil (adjust amount if altering number of servings), chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
- Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
- Remove pan from heat and add sesame seeds (optional). Toss to coat.
- Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.
Notes
- Press tofu thoroughly before cooking to achieve a crisp exterior.
- Adjust the heat level by including or omitting dried Thai chilies or substituting with chili garlic sauce.
- The sauce can be tasted and adjusted before cooking for preferred sweetness or saltiness.
- Serve with steamed broccoli and cooked rice for a complete meal.
Nutrition Information
Show Details
Serving
1serving
Calories
632
(32%)
Carbohydrates
46.9g
(16%)
Protein
29.4g
(59%)
Fat
39.4g
(61%)
Saturated Fat
5.7g
(29%)
Polyunsaturated Fat
12.65g
(74%)
Monounsaturated Fat
17.13g
(86%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
3076mg
(128%)
Potassium
521mg
(11%)
Fiber
2.3g
(9%)
Sugar
21.9g
(44%)
Vitamin A
4241IU
(85%)
Vitamin C
6.81mg
(8%)
Calcium
689.76mg
(69%)
Iron
6.25mg
(35%)
Nutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 632 | 32% |
| Carbohydrates | 46.9g | 16% |
| Protein | 29.4g | 59% |
| Fat | 39.4g | 61% |
| Saturated Fat | 5.7g | 29% |
| Polyunsaturated Fat | 12.65g | 74% |
| Monounsaturated Fat | 17.13g | 86% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 3076mg | 128% |
| Potassium | 521mg | 11% |
| Fiber | 2.3g | 9% |
| Sugar | 21.9g | 44% |
| Vitamin A | 4241IU | 85% |
| Vitamin C | 6.81mg | 8% |
| Calcium | 689.76mg | 69% |
| Iron | 6.25mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
512 reviews
Excellent
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