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    Home » Recipes » Dinner Recipes

    Easy General Tso's Tofu Recipe

    Published: Nov 3, 2020 · Modified: Mar 20, 2023 by Deborah · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe

    This General Tso's Tofu Recipe is vegan, gluten-free, low fat and tastes better than takeout. Cooks in less than 15 minutes, this easy tofu recipe marries crispy, fried tofu with a sticky, spicy sweet and sour sauce.

    chopsticks holding up piece of general tso's tofu over a blue bowl on a gray table
    Jump to:
    • 🌟 WHY THIS RECIPE WORKS
    • 🥘 INGREDIENTS
    • 📋 INGREDIENT NOTES AND SUBSTITUTIONS
    • 🔪 INSTRUCTIONS
    • 💭FAQS
    • 👩🏻‍🍳 EXPERT TIPS
    • 🥡 RELATED RECIPES
    • 📖 Recipe
    • 💬 Comments

    Do you despise tofu? It may be because you're not cooking it correctly. Tofu takes on the flavor of the sauce and/or seasonings you're cooking it with, so, for example, if you deprive it of precious sauce or seasonings, it's going to taste like crap! If you're unconvinced that you can ever make a tofu recipe taste good, then you must try my General Tso's Tofu. It's the one recipe that will convince you to not give up on this spongy protein. While you're at it, check out my other Thai and Tofu recipes such as my Thai Basil Tofu with Coconut Garlic Noodles, Vegan Drunken Noodles, One Pot Chickpea Coconut Curry, Shiitake Mushrooms Recipe, and my Rainbow Forbidden Rice Recipe. You may also love this Smoky Tofu, made in an air fryer or oven.

    TIP: for the crispiest tofu ever, you MUST press the tofu before you fry it. And fry it you should if your end goal is to have the crispiest tofu you've ever eaten.

    🌟 WHY THIS RECIPE WORKS

    Yup, there's loads of blogs that feature General Tso's Tofu, so why should you make this one? I think you'll love my recipe because it's:

    • health and nutrient-friendly – this low in saturated fat tofu recipe contains 4 grams of dietary fiber, 8 grams of protein, 138 milligrams of calcium, and 868 milligrams of potassium. Moreover, The Nutrition and Health Information Sheet: Soy created by scientists at University of California Davis, suggests that tofu may help lower cholesterol, reduce the risk of heart disease and certain cancers, improve symptoms of type II diabetes and increase bone mineral density reducing the risk of fracture in osteoporosis.
    • quick and easy – after pressing the tofu, recipe takes less than 15 minutes to make.
    • dietary restriction-friendly – with only 3 grams of fat per serving, this recipe is suitable for many diets, including lowfat, vegan, vegetarian and gluten-free.
    • taste-friendly – this recipe is unbelievably delicious and friends for whom I've made it undoubtedly agree it is FAR BETTER THAN ANY TAKEOUT tofu recipe they've ever tried.
    • equipment friendly – requires a tofu press (if you want the crispiest tofu ever) large mixing bowl, wooden spoon, small non-stick fry pan and large non-stick fry pan.

    🥘 INGREDIENTS

    ingredients for General Tso's Tofu

    📋 INGREDIENT NOTES AND SUBSTITUTIONS

    • maple syrup - agave, or honey if you're non-vegan, can be used instead of maple syrup.
    • tomato paste - you may substitute with an equal amount of ketchup.
    • tamari - if not gluten intolerant, regular or low-sodium soy sauce is the best substitute.
    • red pepper flakes - may be substituted with Sriracha Hot Chili Paste.
    • olive oil - to make this a low fat tofu recipe, replace olive oil with vegetable broth.

    TIP: If you love my General Tso's Tofu and other quick and easy vegan dinner recipes, you'll love my vegan Vegan Drunken Noodles and my Thai Basil Tofu.

    🔪 INSTRUCTIONS

    Step 1 - for the crispiest sticky tofu, start by pressing the tofu for at least 30 minutes to an hour. I use this fabulous bamboo Tofu Press by HUFEEOH and it makes all the difference in the world in how crispy my tofu turns out. Alternatively, you can wrap tofu in a small, clean towel, or multiple paper towels, and place something heavy over it like a large textbook.

    tofu press with tofu inside on a white background

    Step 2 - while tofu is pressing, prepare the sauce by heating olive oil over medium heat in a small saucepan. Add garlic, ginger and red pepper flakes. Sauté for 2-3 minutes or until fragrant.

    Step 3 - add maple syrup, tamari, rice vinegar and tomato paste, and whisk until ingredients are thoroughly mixed.

    steps 2 and 3 for making tofu recipe

    Step 4 - add roux (cornstarch and water mixture; see instructions for how to make). Bring to a boil while stirring constantly. Simmer for one minute until thickened. Remove from heat. Cover and set aside.

    overhead shot of person making sweet and sour sauce for sticky tofu

    Step 5 - Slice tofu down the center into two equal-sized, rectangular blocks. Next, slice 5 vertical sections per each block. Rotate tofu ¼ turn, then slice horizontally into cubes.

    step 5 of tofu recipe slicing and cubing the sticky tofu

    Step 6 - Place cubes into bowl.

    Step 7 - Add cornstarch, olive oil and tamari, and stir until evenly coated.

    steps 6 and 7 for General Tso's Tofu recipe

    Step 8 - heat olive oil on medium-high heat then add tofu. Fry until tofu is extra-crispy, usually about 10 minutes. Turn cubes half way so they fry evenly.

    Step 9 - reduce heat to low and add sauce to tofu.

    steps 8 and 9 for frying and adding sauce to General Tso's Tofu

    Step 10 - with spatula, toss tofu and sauce together repeatedly until tofu is evenly coated. Serve this General Tso's Tofu Recipe immediately on a bed of rice, garnished with sesame seeds, chopped scallions and fresh lime wedges.

    overhead shot of sticky tofu in frying pan after sauce has been added

    💭FAQS

    What is General Tso's Tofu made of?

    General Tso's Tofu is made with extra firm tofu that's combined with fresh garlic and ginger, then drenched in a special sauce that's made with olive oil, maple syrup, tamari, rice vinegar, tomato paste and red pepper flakes.

    What does General Tso's Tofu taste like?

    This low fat tofu recipe is salty, sweet, spicy, and so flavorful, it's far better than takeout.

    What is General Tso's sauce made of?

    The sauce for General Tso's Tofu consists of a simple blend of olive oil, maple syrup, tamari, rice vinegar, red pepper flakes, and tomato paste.

    How many calories does General Tso's Tofu have?

    This General Tso's Tofu recipe has approximately 567 calories per serving. If you omit the olive oil in the sauce, the recipe will contain fewer calories.

    general tso's tofu in a blue bowl on a gray table

    👩🏻‍🍳 EXPERT TIPS

    • If your tofu isn't as crispy as you expected, you can increase the amount of time tofu spends in the tofu press and/or increase the amount of frying time, being careful not to burn it.
    • To retain it's crispiness, this recipe is best served immediately after cooking. You may store leftover tofu in a separate, airtight container for up to 3 days and re-heat in microwave, but you should expect it to lose some crispiness during the storing and re-heating process.
    •  If you prefer a thinner sauce, simply add a tablespoon of water at a time, while stirring on low heat and before mixing sauce in with the tofu, until it reaches your desired consistency. Another option is to cut the corn starch in half when making the sauce. 
    • Recipe can be served with white or brown rice, rice noodles or over a bed of greens for an Asian-inspired salad. 

    🥡 RELATED RECIPES

    • chopstick picking up a piece of tofu from a plate
      Easy General Tso's Tofu Recipe
    • Thai drunken noodles recipe in a wok on top of a gray table
      Thai Drunken Noodles Recipe With Tofu (Pad Kee Mao)
    • closeup of forbidden rice in a white bowl on a silver platter
      Forbidden Rice Recipe | Vegetable Stir Fry
    • chickpea coconut curry in a white bowl on a wooden table
      One Pot Chickpea Coconut Curry

    Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!

    📖 Recipe

    overhead shot of general tso's tofu recipe in a blue dish on an aqua background topped with garnishes

    Better-Than-Takeout General Tso's Tofu

    This General Tso's Tofu is vegan, low-fat, gluten-free and so much better than takeout, you're going to be amazed. Cooks in less than 15 minutes, this easy tofu recipe marries crispy tofu with a sticky, spicy sweet and sour sauce making this your new GO-TO recipe.
    5 from 37 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Diet: Gluten Free, Low Fat, Vegan, Vegetarian
    Prep Time: 30 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 2
    Calories: 567kcal
    Author: Deborah
    Cost: $10

    Equipment

    • tofu press
    • large bowl
    • small non-stick fry pan
    • large non-stick fry pan
    • wooden spoon
    • spatula

    Ingredients

    For the Crispy Tofu

    • 12 ounce extra firm tofu
    • 6 tablespoon corn starch
    • 2 tablespoon tamari
    • 1 tablespoon olive oil extra virgin

    For the Sticky Sweet & Sour Sauce

    • ½ cup filtered water to make roux
    • 2.5 tablespoon corn starch to make roux
    • 1 tablespoon olive oil extra virgin
    • 4 cloves garlic minced
    • 3 tablespoon ginger coarsely grated
    • 1 teaspoon red pepper flakes
    • 3 tablespoon tomato paste
    • 4 tablespoon dark maple syrup
    • 2 tablespoon tamari
    • 1 tablespoon rice vinegar

    Serve With

    • jasmine rice
    • sesame seeds
    • fresh lime wedges
    • chopped scallions
    US Customary - Metric

    Instructions

    First, Press the Tofu

    • Open the package and drain the tofu. Then, using a tofu press, press it for at least 30 minutes. Alternatively, you can wrap in a clean towel or multiple paper towels and place something heavy over it, like a large textbook.

    Then Make the Sauce

    • Combine cornstarch and water in a small bowl. Whisk and set aside.
    • Heat 1 tablespoon olive oil in small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 2 to 3 minutes, or until fragrant. Be careful not to burn.
    • Add maple syrup, tamari, rice vinegar and tomato paste and whisk until ingredients are well-blended.
    • Stir roux (cornstarch and water), then add to sauce pan and bring to boil while stirring constantly. Simmer for one minute while continuing to stir, remove from heat and cover. Set aside.

    Finally Make the Crispy Tofu

    • Once tofu is pressed, cut into cubes.
    • Place into large bowl.
    • Add cornstarch, olive oil and tamari and combine until tofu is coated evenly.
    • Heat tablespoon of oil in large, non-stick fry pan over medium-high heat. Carefully add tofu and fry until your desired level of crispiness is achieved. I fry mine for 10-15 minutes.
    • Reduce heat to low and add the sauce. Toss tofu and sauce together with spatula until all pieces of tofu are evenly coated and the dish is piping hot.
    • Garnish with sesame seeds, chopped scallions, lime wedges and red pepper flakes. Serve immediately with jasmine rice or rice noodles.

    Notes

    • If your tofu isn't as crispy as you expected, you can increase the amount of time tofu spends in the tofu press and/or increase the amount of frying time, being careful not to burn it.
    • Agave, or honey (if you're non-vegan) can be used instead of maple syrup.
    • Ketchup may be substituted for tomato paste. 
    • Low-sodium soy sauce can be used instead of tamari if you're not gluten-intolerant.
    • Sriracha Hot Chili Paste can be used instead of red pepper flakes. 
    • To retain it's crispiness, this recipe is best served immediately after cooking. You may store leftover tofu in a separate, airtight container for up to 3 days and re-heat in microwave, but you should expect it to lose some crispiness during the storing and re-heating process.
    •  If you prefer a thinner sauce, simply add a tablespoon of water at a time, while stirring on low heat and before mixing sauce in with the tofu, until it reaches your desired consistency. Another option is to cut the corn starch in half when making the sauce. 
    • Recipe can be served with white or brown rice, rice noodles or over a bed of greens for an Asian-inspired salad. 

    Nutrition

    Serving: 1serving | Calories: 567kcal | Carbohydrates: 89g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 334mg | Potassium: 868mg | Fiber: 4g | Sugar: 46g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

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    Reader Interactions

    Comments

    1. Melifried

      February 05, 2022 at 2:12 pm

      Question. Under the ingredients for the extra form tofu it says 6 tbsp corn starch divided, but in the instructions it says to toss cornstarch, tamari , & oil with the tofu. Is it the full 6 tbsp that I toss with the tofu or a divided amount?
      TIA for the clarification.

      Reply
      • Deborah

        February 05, 2022 at 2:21 pm

        Thank you for bringing this to my attention. It should not say divided there. Im going to remove it. Please let me know if you have any other questions.

        Reply
    2. Kay

      November 10, 2020 at 12:35 pm

      5 stars
      We made this for my sister and her partner as they are vegan and they were over the moon with this recipe, beats getting a take away that's for sure 🙂
      Thanks for sharing
      This recipe will defo be getting made again very soon!!

      Reply
      • Deborah

        November 10, 2020 at 2:48 pm

        Kay, I’m so happy everyone enjoyed it. Thank you for the comment!

        Reply
    3. Lauren Vavala | Delicious Little Bites

      November 05, 2020 at 2:04 pm

      5 stars
      This looks AMAZING! The color on that tofu is gorgeous! My son was just asking what tofu tastes like and saying he would like to try it - I think this is the recipe to make for sure!

      Reply
      • Deborah

        November 05, 2020 at 2:15 pm

        Thanks Lauren. Would love to hear what your son thinks about it!

        Reply
    4. Sharon

      November 05, 2020 at 11:36 am

      5 stars
      I have to admit I've never had tofu I liked but it is definitely due to the crispness! Your recommendation of the tofu press changed all of that. Great tip! This was delicious. Thanks. 🙂

      Reply
      • Deborah

        November 05, 2020 at 2:14 pm

        So glad you enjoyed it, Sharon! Thanks so much for your comment!

        Reply
    5. Arlene M. Wyman

      November 03, 2020 at 5:26 pm

      5 stars
      My man and I were lucky enough to actually have " THEE Vegan Vigilante " herself whip this absolutely delicious dish up for us. I am vegan, my man is not and we both agreed this is probably one of the tastiest meals we have ever had! I could go on and on but instead, do yourself right and definitely make this! I bet you will enjoy!

      Reply
      • Deborah

        November 03, 2020 at 5:58 pm

        Hey Arlene thanks so much for your comment. I shared in my newsletter that I made this for you and Robert and am so happy you stopped by to leave a comment. Hope you make it yourself soon and let us know how it came out!

        Reply

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    Hi, I'm Debbye Jean!

    A BSN registered nurse and crazy vegan foodie, food photographer and recipe creator! I find the ultimate joy and comfort spending time in my kitchen sharing recipes with friends and family and I'd love to share my passion with you. Whether you're vegan, vegan-curious, or just cravin' more plants in your daily diet, let me show you how delicious plant-based eating can be so we can stay vibrant and healthy and do our part to reduce the suffering of animals used for food consumption worldwide.

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