This is one of those comfort food dishes that you make when a serious takeout craving hits, but you still want to cook at home to save a few calories and dollars.
My General Tso’s tofu is the perfect balance of spicy, sweet, and savory. It is loaded with protein (20+ grams per serving!) and comes together in just 30 minutes!
This recipe is a reader request – thanks Marshette!
Much like Singapore Noodles, I had never actually tried General Tso’s stir fry before. But from what I hear, it’s traditionally lightly battered and fried chicken tossed with a savory-sweet sauce, and cooked with green onion and dried red chilies for heat.
I think I can get on board with that.
Origins of General Tso’s Stir-Fry
It’s believed that General Tso’s Chicken stir-fry was created around the 1950s by a chef named Pang Chang-kuei. He was born in the Hunan province of China and went to Taiwan after the Chinese civil war.
He says the dish was inspired by flavors of Hunanese cuisine and named after a Hunanese general. Pang later moved to New York and opened his first restaurant. He adapted his recipe to cater to his new audience and the dish quickly spread in popularity.
To keep my version plant-based, I went with tofu. If you’ve followed this blog for long, you’ve probably seen my favorite way to make tofu taste good.
Well, even though I still love that method, I may love this new method even more (one I adapted from The Kitchn)!
Simply marinate the tofu in a bit of soy sauce, maple syrup, and chili garlic sauce before dredging in cornstarch and pan-frying in a little oil. The result is a flavorful tofu that’s crispy on the outside, tender (not mushy) on the inside, and comes together in about 20 minutes!
This dish gets some serious heat from dried red chilies, which you can find in most traditional and Asian grocery stores. However, if you have trouble locating some, either use fresh red chilies or extra chili garlic sauce.
Whatever you do, don’t skip the heat! That’s what makes this dish balanced and delicious.
I think you guys are going to LOVE this fake-out takeout dish. It’s:
Extremely flavorful
Perfectly spiced
Not too sweet
Satisfying
Comforting
Quick
& Dang delicious
This would make the perfect entrée to make when you’re craving takeout but want to stay in and make it a little healthier! Don’t get me wrong – I wouldn’t call this “health food.” But it is much lighter than what you’ll find at restaurants. Plus, 20 grams protein per serving!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
NOTE: Recipe modified to include texture improvements November 9, 2020.
General Tso’s Tofu Stir-Fry
Ingredients
FOR SERVING optional
- 4 cups cooked white or brown rice
- Steamed broccoli
STIR-FRY SAUCE
- 2 tsp sesame oil
- 2 tsp cornstarch
- 2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
- 1 Tbsp ginger, minced
- 1 Tbsp rice vinegar (or sub white vinegar)
- 1/4 cup maple syrup
- 3 Tbsp tamari or soy sauce (or coconut aminos)
- 1 Tbsp water
TOFU
- 12 ounces extra-firm tofu
- 3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 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 red chilies (omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
- Sesame seeds, for garnish (optional)
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.
Video
Notes
* Nutrition information is a rough estimate calculated without additional sides, such as rice or broccoli.
Nutrition (1 of 2 servings)
John Burns says
Hi making this now! Roughly how long are you heating the skillet in step 5?
Hi John, about 1-4 minutes. It will depend on the stove/pan you’re using and how quickly they heat up. For example, gas stoves typically heat up faster than electric and metal heats faster than cast iron. Hope that helps!
Dave says
This was incredible! We did it with tofu, broccoli, and red bell peppers, and followed it closely aside from garlic chilli sauce (we used sweet chilli sauce instead). We put it in the oven for 15 minutes after the initial fry, then back in the wok with the sauce. Served on brown rice. Perfection. All three of us voted “would repeat.” GREAT recipe.
Whoop! We’re so glad it got everyone’s vote of approval :) Thank you for the lovely review, Dave!
Lisa says
This was soooo delicious! I would rather have this than take out. I only made some slight modifications. My husband likes things saucy so I doubled the sauce and used a 16 oz block of super firm tofu I ended up using about 2/3 to 3/4 of the sauce. I also used red chili flakes in place of the Thai red chilis. Lastly, I cut back the ginger just a little as I am not a fan of strong ginger flavors. I sprinkled the top with the sliced onion bulbs and chopped peanuts. I served this alongside seasoned and roasted green beans. My family loved the dish too!
Yay! We’re so glad it was a hit with the whole family. Your additions sound lovely! Thank you for sharing, Lisa! xo
The Vegan Goddess says
Which starch would work best as a substitute for cornstarch: potato, tapioca or arrowroot?
Hi, arrowroot would probably be best! Some readers have reported success with arrowroot, but one reader did report it made the sauce gummy. We think using less of it would be the best move for preventing that. Let us know if you do some experimenting!
JoAnn says
Can I use soy curls instead of reg tofu?
Hi JoAnn, we haven’t tested with soy curls, but think it should work!
nadia says
Looks amazing 😊 I can’t eat tofu… would this work with prawns or chicken instead?
Hi Nadia, Yes, we think either would work well using a similar method/ingredients, but we haven’t tried it ourselves. Let us know if you do some experimenting!
Jill says
Delicious. I made this last night and it came out great. Will be making it again. I didn’t have everything I needed so I made a few substitutions.
Substituted red curry paste for the Chili garlic sauce and crushed dried red peppers for the Thai red chilis.
5/5!!
Yay! We’re so glad you enjoyed the recipe and will be making it again. Thank you for the lovely review and for sharing your modifications, Jill! xo
Stephanie T says
This was amazing – my whole family’s new favorite way to prepare tofu. I followed the recipe pretty much as is, except I used a frozen stir-fry veggie mix. I’ll definitely add this to our regular meal rotation. The only thing I might change is marinate the tofu a bit longer if there’s time; it was really good as is, but I think if the flavors had time to penetrate deeper… Thanks so much for this recipe.
We’re so glad you and your family enjoyed it, Stephanie. Thank you for sharing your experience! xo
Mo says
I made this last night. This is fantastic!!! I have struggled with finding tasty vegan meals, but this is the bomb!!!! I will be making this often. Thank you!!!
Yay! We’re so glad you found this one and enjoyed it, Mo. Thank you for the lovely review! xo
Carmella says
I’ve always wanted to make this and was feeling lazy and thought… I’ll just buy the pre-made sauce… I NEVER do that, but I thought I’ll just check out the ingredients first and your recipe was the one I clicked on. I had all the sauce ingredients at home so I did your recipe (I didn’t have green onions and chili’s though 😫) but the tofu was perfect, the sauce is amazing (I added more chili garlic sauce to the marinade because I wanted to have the heat from the chili’s and I’m so loving this dinner. Wow!! What an amazing recipe! Yay! I have NEVER had a MB recipe I didn’t love and I make a lot of your recipes so that’s saying something. Thanks so much for sharing your wonderful skill with the world!
Aw, we love that you’ve had so much success with our recipes, Carmella. Thank you so much for your kind words and lovely review! xoxo
Kristina D says
10 stars!!! This was so flavorful! I’m so mad at myself for not making this until today.
We’re SO glad you enjoyed it, Kristina! Thanks so much for the lovely review. xo
Mary says
Very yummy! I made this with ingredients I already had at home, which was great to be able to do. The only thing I was missing were the optional dried peppers. I just left them out, and the dish was very nice! It might be fun to try the peppers in the future.
We’re so glad you enjoyed it, Mary! Thanks so much for the lovely review. xo
TJ says
All of the crispy Tofu skin just peels off and sticks to the bottom of the pan. What am I doing wrong?
Hi TJ, What material is the pan you’re using? Cast iron and non-stick are best for tofu. We would also suggest making sure the pan is hot before adding it.
Susan says
Tasty, but not even close to General Tso’s taste. Too salty, too much sesame. Just not the same on any level.
Sorry to hear it wasn’t what you were hoping for, Susan! If you were using soy sauce, you might prefer it with tamari – it’s usually less salty. For less sesame flavor, you could stir-fry the veggies in a neutral oil, such as avocado oil.
Emma says
This recipe was DELICIOUS! We loved it. That SAUCE, the crispyness of the tofu, well DONE. I made with a little less soy sauce on accident and it came out perfect!
YAY! We’re so glad you enjoyed it, Emma. Thank you for the lovely review! xo
Candace says
I love this recipe, however one thing keeps being an issue for me— whenever I put the sauce on the tofu after cooking it the crispy cornstarch coating dissolves! What am I doing wrong?
We’re so glad you enjoy it, Candace! Hmm, it sounds like the sauce might need to be thicker or the tofu needs to be crispier. You could possibly try cooking the sauce briefly before adding the tofu or cooking the tofu longer so it gets more crispy. Or using the oven step if you’re skipping that! Hope that helps!
Michelle says
Hi! I would love to try this recipe this weekend but I cannot find the Huy Fong Chili Garlic Sauce in my local stores (or online, for that matter) and I was not able to pin down a viable substitute after searching online. Any suggestions for an alternative ingredient and/or recipe for something comparable? Thank you!!
Hi Michelle, sriracha would be another option! We have a recipe for a homemade version of that if it’s also tricky to find online/in stores.
Fran says
Your video showed you adding coconut sugar to the sauce, but the recipe uses maple syrup. Was that a mistake?
Hi Fran, sorry for the confusion! We updated the recipe because we prefer maple syrup, but either coconut sugar or maple syrup will work. Hope that helps!
Laura says
I love the recipes on your site Dana and this recipe is one of the best I’ve made. It tasted like a restaurant meal. I followed the directions but only left off rice vinegar (I was out). It didn’t hurt the flavor. I don’t like tofu so I appreciate you always showing ways to make it better. This tofu I loved! Thank you for another great recipe!
Aw, thanks Laura! We’re so glad you enjoy the recipes! xoxo
Deb says
This was absolutely delicious! Thank you for this quick and easy recipe.
We’re so glad you enjoyed it, Deb! Thank you for the lovely review! xo
Anna says
How long would you say the stir fry sauce is good for? I love this recipe so much and use the sauce in other recipes as well, and would really like to keep it on hand in the fridge depending on how long it keeps :) thanks!
Hi Ana, we’re so glad you enjoy it. We haven’t tried storing it, but our guess would be 1 week because of the ginger and garlic!
Rebecca says
Hi! Is there substitutes for sesame oil? Would olive work?
Hi Rebecca, avocado or olive oil will work!
Hannah says
This is the greatest recipe of all time! We make it every single week. It’s our go-to meal when we’re cooking for meat eaters or trying to demonstrate to friends how good tofu can be!
Yay! Thanks for the lovely review, Hannah. So glad this is a staple for you!
Sarah says
Whole family went bananas for this dish! Crunchy/sticky/delightful tofu was worth the steps.
We’re so glad you and your family enjoyed it, Sarah! Thanks so much for sharing! xo
Caroll Flores says
This was amazing! AMAZING!!! I was intimidated at first with all the different sauces/marinade but recipe turned out to be super easy to make. I have made it 3 times already! I used Coconut Aminos (instead of Tamari) since it had the lowest sodium content but otherwise, I followed the recipe as is. I promise, you will not be disappointed!
We’re so glad you enjoyed it, Caroll. Thanks so much for the lovely review! xo
Valerie says
Thanks for the recipe. I used my cuisinart air fryer for the tofu; 15 minutes at 350 F. I agree w another commenter the Tamari/soy sauce could be less. One tblsp is enough. I misread the sesame oil amt and put a tablespoon. Don’t do this . Too hard to crisp up. But tasted good!
Thank you for sharing, Valerie!