General Tso's Tofu

Name: General Tso's Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 400 g extra firm tofu (pressed and cubed into 1-inch pieces); 0.25 cup cornstarch (for coating tofu); 1 cup oil for frying; 3 tbsp soy sauce; 2 tbsp rice vinegar; 2 tbsp sugar; 0.25 cup water (for sauce); 1 tsp sesame oil; 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 6 pcs dried red chili (whole, or to preference); 3 pcs green onion (sliced, white and green parts separated); 1 pinch salt; 1 tsp white sesame seeds (for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy fried tofu cubes tossed in a sweet, tangy, and slightly spicy sauce. This plant-based take on the Chinese-American classic delivers all the bold flavors of the original without the meat. Ready in under 45 minutes, it is perfect for a weeknight dinner served over steamed rice.

PREP

20m

COOK

20m

SERVES

1 CUP

239 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Press and prepare the tofu.
1.Drain the extra firm tofu and wrap in paper towels.
2.Press under a heavy object for 15 minutes to remove excess moisture.
3.Cut the tofu into 1-inch cubes.
mix · ~1 min
Coat the tofu with cornstarch.
1.Place the tofu cubes in a large mixing bowl.
2.Sprinkle 1/4 cup cornstarch over the tofu and toss gently until each piece is evenly coated.
fry · ~10 min
Fry the tofu until golden and crispy.
1.Heat 1 cup oil in a wok over high heat until shimmering (about 350°F).
2.Carefully add the tofu in batches, avoiding overcrowding.
3.Fry for 2 to 3 minutes per side until golden brown and crispy.
4.Remove with a slotted spoon and drain on paper towels.
TIPKeep the oil hot to ensure the tofu crisps up quickly without absorbing too much oil.
saute · ~2 min
Sauté the aromatics.
1.Carefully discard all but 1 tablespoon of the frying oil from the wok, leaving the residual heat on medium-high.
2.Add the dried red chilies and stir-fry for 30 seconds until fragrant.
3.Add the minced garlic, grated ginger, and white parts of the green onions.
4.Sauté for 1 minute until soft and aromatic.
TIPDo not let the garlic burn. If it starts to brown too fast, reduce the heat slightly.
simmer · ~3 min
Prepare the General Tso's sauce.
1.Pour the soy sauce, rice vinegar, sugar, and 1/4 cup water into the wok.
2.Bring the mixture to a gentle simmer, stirring to dissolve the sugar.
3.In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry.
4.Slowly pour the slurry into the simmering sauce while stirring continuously.
5.Cook for 1 to 2 minutes until the sauce thickens to a glossy glaze.
TIPMake sure the cornstarch slurry is cold water; warm water can cause lumps in the sauce.
mix · ~1 min
Coat the tofu in the sauce.
1.Add the crispy tofu cubes back into the wok.
2.Add the sesame oil and a pinch of salt.
3.Gently toss everything together until the tofu is evenly coated and hot.
garnish
Garnish with green onions and sesame seeds.
Transfer to a serving plate. Sprinkle with the reserved green onion tops and white sesame seeds. Serve immediately over steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 15 minutes to remove excess moisture; drier tofu fries crispier.
2
Fry the tofu in batches to keep the oil temperature high and prevent soggy pieces.
3
Use cold water for the cornstarch slurry—warm water causes lumps that ruin the sauce texture.
4
Toss the fried tofu in the sauce just before serving to maintain its crunch.
5
Adjust the dried red chilies to control heat; remove seeds for milder spice.
6
Leftover tofu can be reheated in a dry skillet over medium heat to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip deep-frying and bake the cornstarch-coated tofu at 400°F (200°C) for 20-25 minutes, flipping halfway. This reduces oil significantly while still achieving a crispy exterior.

high protein