General Tso's Tofu
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 15 minutes to remove excess moisture; drier tofu fries crispier.
- 2Fry the tofu in batches to keep the oil temperature high and prevent soggy pieces.
- 3Use cold water for the cornstarch slurry—warm water causes lumps that ruin the sauce texture.
- 4Toss the fried tofu in the sauce just before serving to maintain its crunch.
- 5Adjust the dried red chilies to control heat; remove seeds for milder spice.
- 6Leftover tofu can be reheated in a dry skillet over medium heat to restore crispness.
Adapt it for your goals.
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 proteinHigh-protein
Add shelled edamame or steamed broccoli florets to the wok when tossing the tofu in sauce for extra protein and fiber.
veganVegan
This recipe is already vegan as written—replace honey or sugar with maple syrup if you prefer a different sweetener (though sugar works perfectly).
gluten freeGluten-free
Substitute soy sauce with tamari or coconut aminos, and ensure your cornstarch is labeled gluten-free (most are).
Why this is on our healthy list.
Plant-Based Protein
Tofu is a complete protein source, providing all essential amino acids, making this dish a hearty meat-free option.
Low in Saturated Fat
When fried in vegetable oil and drained well, this dish offers a lower saturated fat alternative to traditional meat-based General Tso's chicken.
Contains Iron and Calcium
Tofu is naturally rich in iron and calcium (especially if made with calcium sulfate), supporting bone health and oxygen transport.
Digestive Aid from Ginger
Fresh ginger in the sauce may help soothe digestion and reduce inflammation, adding a gentle functional benefit.
Frequently asked questions
No, silken tofu will fall apart during frying. Extra-firm tofu is essential for holding its shape and achieving a crispy texture.
