General Tso’s Tofu Stir-Fry

first time ive cooked with tofu,, absolutely loved it but up my tofu perhaps a bit too small but overall loved the taste,, didnt bother with the rice just the tofu and the broccoli

Is there literally no better way to eat tofu *drools*, this is soooooooo delicious. I have made this probably like 20 times and it never gets old. I coat and fry the tofu in cornstarch but I use tapioca flour instead of corn starch for the stir fry sauce, it creates this really sticky sauce that I love.

I also use this sticky tofu as tofu in sushi. I just cut them into finger like strips instead.

10/10 have already recommended :)

Just made this recipe and it was excellent! I didn’t have any green onion, broccoli, or chilies on hand, but I used what I had (frozen edamame and chili garlic sauce). It was both delicious and beautiful. My roommate walked by and said “Wow, that looks so good! It looks like it’s from a restaurant!” :)

I followed your instructions and I have to say it was FABULOUS!!! The tofu texture was perfect and the sauce was spot on! I have tried many of your recipes and you are consistently excellent every time! The only change I made was I increased the sauce to 1.5X because my family is obsessed with sauces :)

This is one of my favorite recipes. It’s fairly easy to make and bursting with flavor. I don’t change a thing.

I’ve made this numerous times it’s one of my favorites!
I add shrimp that I sauté before adding to the tofu mixture ~ we like it over Zatarans lime cilantro rice plus I make a couple of salad rolls on the side ( with peanut sauce)

I’ve made this recipe many times, but over time I’ve modified it. First, for the marinade for the tofu I replaced the tamari with low sodium coconut aminos. I also use low sodium tamari for the stir fry sauce; however, I make a bit more fry sauce; 50% more to be exact, so the sodium is probably about the same.

One day I realized I had forgotten to purchase green onions and only had a two or three in my refrigerator that I could use. So, I improvised and took about half of a medium sized carrot and diced it into small, thin carrot sticks. Each no longer than an inch and a half and maybe an eight of an inch thick, so they would easily soften while frying. Then I took a red bell pepper and cut it up into strips that were about two to three inches long by a quarter of an inch wide. It came out great.

Today I use about six to eight green onions, depending on their size, and still use the cut carrot sticks and half a diced red bell pepper. It really brightens both the color and taste of this recipe.

This was the BEST tofu dish/recipe I’ve ever made! SO GOOD! I took your advice and added the tofu to the oven after browning it in the pan. It was the best texture, especially after a quick stir fry in the spicy sweet sauce, which just caramelizes on the baked tofu YUM! I added snow peas because didn’t have broccoli. My family all LOVED it! This recipe is a keeper!

This was very tasty! I used local Ota Tofu. I’ll be making this again and trying the cauliflower version. Thanks!

I made this to put on ramen noodles instead of rice. Delicioso! The tofu sauce was not too sweet and the tofu came out with a nice crispy coating. I did use chili paste and white onion for the stir fry step as I did not have any green onion or red chiles on hand. Still magnificent. I added the ramen noodles to the stir fried tofu and sauce and put over my steamed broccoli. I will make this again.

This recipe was a disaster and is pretty much inedible.
This is one of my favorite dishes for takeout so i thought it would be cool to make it at home. I’m a lifetime vegetarian so I’m not new to battering and stir frying and draining tofu to put it mildly but something in this recipe not only made the tofu crumble into powder and disintegrate almost instantly but the batter coating just instantly slid off and just became these burnt glue-like globs so i was stuck with slimy tofu with almost no batter that wouldn’t crisp up and almost no cubes of tofu, instead I got this tofu mush that was really unappetizing. But whatever right? Long as it tastes alright.

Well it doesn’t. It’s almost sickeningly sweet, way too much sugar in it, the heat doesn’t balance anything out, it just tastes like salty candy with a lot of heat. The fact that probably 70% of the tofu batter ended up in the trash and it STILL was this sweet is not a good sign. I can’t imagine how bad it would have been if all that extra sugar had stayed with the dish.

Definitely the first minimalist baker recipe i’ve used that was just terrible.

It’s way too hot to fry or cook in the oven right now, so I made this mostly on the bbq! Did the first step with the tofu and marinated it. Cut the tofu into bigger strips, wrapped the cut up broccoli in foil and tossed it all on the bbq. The rice cooked in the insta-pot. When the tofu and broccoli were done, tossed it in a pan on the stove with the green onions and stir fry sauce and did a quick 5-minute fry up. STILL DELICIOUS!!!

Delicious!! Had to sub honey for maple since my husband is allergic to maple (some Canadian, eh? Just kidding, he is amazing!). I found it a bit too sweet so will reduce the honey next time by about 25%. And I used chili flakes instead of fresh or dried chili peppers. Instead of pan-frying and then baking, I just cooked the tofu in the air fryer for about 10 minutes (per another reviewers suggestion) before stir frying in the wok with the sauce. I really liked the texture of the tofu this way and it was much easier. Really yummy and will definitely make again!!

Wow! Just wow. My partner and I made this recipe tonight and were blown away by the flavours and simplicity (ready in 30 mins flat). This is now officially my favourite way to make tofu!

Fairly easy to make – I used fresh green beans because it’s what I had on hand and it came out great !

The way this recipe is written is horrible. It’s so confusing and the steps dont even make sense. Conside re-writing.

This was INCREDIBLE! I love so many of your recipes but this is one of my favorites. Made the tofu in the air fryer and it was done in 10 minutes – so delicious!!

I normally LOVE your recipes for their simplicity and accessibility. This is an exception. After the fourth time through the reading I was so hopelessly confused that I gave up and just used the ingredients lists and made it up as I went. This recipe needs a good edit and rewrite for clarity.

Rather than pressing the Tofu – we like to freeze it and then cut it up. Holds shape and flavor more consistently! Very good recipe – Thanks!

The sauce for this recipe was amazing and we really enjoyed the dish overall. I attempted to firm the tofu in the oven as instructed. Unfortunately the tofu’s crispy exterior stuck to the parchment paper, creating a mess. I would recommend baking the tofu on a lightly oiled baking sheet instead.

This recipe was absolutely incredible. I have tried to make tofu soooo many times and it’s always turned out with a weird texture or burnt and dry, BUT THIS… This was so creamy and silky on the inside, while still having kind of a firm, tougher and chewy exterior. I opted for the extra oven bake and am so glad I did. This recipe is so good that I had trouble getting it from the pan to a container to save leftovers… I just wanted to eat it all! I can’t wait to get your cookbook because everything I’ve tried from your website has blown my mind. I am utterly obsessed with everything Minimalist Baker.

This dish is SO good! The sauce has the perfect sweet/hot balance. I did not make it with tofu – just the vegetables but it was still suberb. Its going on my favorite dinner list.

Made this last night and thoroughly enjoyed it. I used just firm tofu, since that is what we had, and it worked well – stayed in cubes. I made the cubes a little smaller than in the video. I had heated up the oven to “dry” out the tofu as the option suggested but ended up not doing that, since the tofu looked great after stir frying. I am not a huge fan of tofu but am looking for ways to increase protein in my vegetarian diet. As written, this portion is very generous for two (we did not eat it all). Will definitely make this again.

I don’t particularly like tofu but I made this recipe today and it was delicious! I baked my tofu and am convinced that this clinched it for me. The mixture of flavours and the firm and seasoned tofu were fantastic. I will definitely make this again. Thanks so much for the recipe!

Wonderful recipe as always. I will definitely make this again. We substituted arrowroot for cornstarch and it worked pretty well. Thank you so much Minimalist Baker People!!! :)

Hello MB! great recipe i think it takes longer than 15 min to prep but the results are fantastic! we didn’t bake the tofu, I used dry mexican serrano peppers and doubled the chili garlic sauce.. so good!!! thank you for the easy to follow instructions!! keep up the good work :)

Sauce is delicious. Tofu process horrific. And no one I know that doesn’t work in a kitchen professionally can prepare this is 30 minutes. Just saying.

I made this with Sriracha instead of chili garlic sauce and some green beans instead of broccoli. It was so delicious, the tofu was perfect, and I wish I could bathe in that sauce :D
Thanks for another great recipe (as always)!

UNBELIEVABLY GREAT, thank you! Made exactly as written except I had no garlic chili sauce so I used Siracha instead. Next time I’ll increase the amount of stir fry sauce as we like things a little saucier (I probably cooked it down too long) but perfectly perfect!!! Your recipes are always fab. :-)

Hello!

I made this and I didn’t have cornstarch and I just used normal flour and it turned out great.

This recipe was delicious! Will make over and over again. As mentioned at the end of the recipe, this dish is best eaten fresh. The tofu changes the consistency the day after.
Thanks for sharing!

Made this last night and it was delicious! Pressed the tofu for about 30 minutes and used brown sugar instead of coconut sugar. Didn’t have any dried red chilis, so added extra chili garlic sauce, threw in some steamed broccoli and we devoured it!!! Thank you for a new favorite!

Very tasty! I’ve never had the original as it doesn’t seem to be in the UK, but I needed a quick spicy takeout style fix. I lazily air fried the tofu (I am also a big fan of the oven method as referenced) so didn’t bother with the marinade or those steps as I was in need of food, and it came out great with some added mushrooms too. Thank you! I halved the maple syrup and it was plenty for me, as with everything we’re all different so adjust if you know you don’t have a sweet tooth.

Thank you for such an amazing sauce! I will never eat out again! WOW! However, the tofu was a pain in the butt and mine was too soft- my fault. I may just do it in all veggies. I doubled the sauce bc I am a saucy gal and used my upstate NY maple. It was the bomb! My daughter and housemate left none for seconds!!! Thanks for this! #GFdeliciousness

SO good! I decided to switch it up from making the baked peanut butter tofu – if you haven’t tried it do it. I subbed red chilies for jalapenos and green onions for sweet onions, because that’s all I had and the flavour was awesome. However, even though my tofu was crispy when I took it out of the pan, the cornstarch got really clumpy when I added the sauce, but that may be just a me problem.

Soooo yummmy!! Will definitely be adding this to my regular rotation. The sauce is absolutely delicious. I doubled the sauce but only did 1/3 cup of maple syrup rather than 1/2 and it was plenty sweet. Highly reccomend!

Delicious!

First time I have ever cooked tofu and it was delicious! Left out the peppers though to make it more kid-friendly and it was a hit with everyone.

This is a favorite I’ve made many times. I never have dried chiles and I’ve found it’s easy to just go ahead and add the chili garlic sauce right to my stir-fry sauce mix. Today I had broccoli to use up, so instead of making the tofu I stir-fried the broccoli and used a half batch of the sauce to finish. It was an easy, quick lunch that I will keep in my back pocket to use up odds and ends of veggies!

We love this recipe and always go back to it as a weekly staple – healthy, easy to make, and delicious!

I believe this was the first time I actually made tofu taste good. I’m amazed by the gingery spicy flavor, so delish! Thanks a lot for this recipe, it’s a game changer :)

I air fried the tofu because the tofu was sticking to the Dutch oven I was using to fry it. It turned out delicious!

I made this last night, following the recipe. It turned out wonderfully and I can’t wait to make it again. Really outstanding meal!

Hi Dana! This is Raine. I made this last night and it was AMAZING!!!! My whole family loved it so much. This will definitely be made again!

Thank you,

Raine :)

P.S. We used different veggies like kale, celery, onion, carrots and it still was great.

Hi! I made this last night and it was delicious. I did amp up the veggies though. I sauteed snap peas and broccolini with the onions and peppers. I also added mung bean sprouts right at the end. Because I added more veggies I doubled the sauce, because, SAUCE! Speaking of sauce, next time I’d go easier on the maple syrup, it was pretty sweet. I garnished with lime which added a nice acidity to balance the sweet.

This was just as good as takeout! It looked like a lot of steps but I was surprised at how quickly it came together.

My boyfriend and I just made this dish and it was AMAZING! We doubled the “stir fry sauce” and added eggplant and brussel sprouts. We were so impressed. Thank you for creating a healthier and easier at home version of one of our favorite dishes! :)

This recipe was delicious. My entire family enjoyed it immensely. The only change I made was marinating the tofu for about an hour. I will definitely be making this again. Thanks for the wonderful recipe!

This was sooo tasty! I added more red peppers 🌶 and doubled the chili garlic sauce for extra heat!

THIS IS MY FAMILY’s FAVORITE DISH!! I made this last Wednesday and they asked that I make Wednesday’s, “General Tso Tofu Wednesday!” So here I am, making it again this Wednesday!

Last time I made it, I didn’t have rice vinegar and instead substituted a smaller amount of white vinegar. I also used leeks instead of green onion, and chili garlic sauce instead of chili peppers. I served the tofu with broccoli and steamed rice.

This week, I am steaming some green beans, and sauteing in some red bell pepper instead of broccoli. I have rice vinegar and will use chili garlic sauce again! I’m making a bit extra sauce as well, so we can have extra to moisten the rice and tofu. I am certain my family and I will enjoy it just as much!

If you’re scared tofu is “bland,” THIS is the recipe to convince you otherwise!!

My family absolutely loved this!! It was the first successful tofu recipe I’ve used so far. Thanks for sharing !

These turned out amazing! My family prefers spicier dishes than sweet so I adjusted the recipe slightly by adding less maple and more soy and chilli etc. I also would recommend to bake the tofu as this still came out so crispy and the tofu remained coated evenly and then frying in oil when mixing everything together. But overall it was perfect, crispy, spicy and slightly sweet

I never review anything, but this recipe has become one of me and my boyfriend’s top five favorite foods, so I kind of have to. We used to make it exactly as listed (which is delicious), but now a year+ later, we’ve put our own spin on it. We substitute the tofu and oil for chicken breast and pan spray because my boyfriend can’t tolerate fat. I also halve the sesame oil. In case anyone reading is eating a low-fat diet, those are my suggestions! The only part of the recipe I disliked was the use of maple syrup (maybe the cane sugar alternative is better!), so I use brown sugar instead. For veggies, I love adding snap peas and red peppers! Thank you for putting this recipe into the world!!!

I’ve made this recipe twice now. The first time the flavor was excellent but the tofu didn’t turn out well (as others have said). I can’t find firm tofu here (France) so panfrying wasn’t the best option. The second time I cooked the tofu in the oven and it turned out perfectly. It had a nice firm texture and a rich taste. Thanks for an easy, flavorful and healthy recipe. It will be in regular rotation!

Love this recipe so much! One of the best things I’ve ever made! My carnivorous boyfriend likes it more than chicken.

I am salt sensitive, so I reduced the tbsp of soy sauce to 5 and used a low-sodium one. I would also slightly reduce the amount of maple syrup when making it next time, but it was amazing. Because I don’t like to bite into pieces of ginger I strained them out. Air fryer @ 400 degrees for 12 minutes with a flip, just like the other commenters suggested. Used chili garlic sauce instead of the whole chiles, as suggested. 1 tsp in stirfry portion was enough for me! Definitely bookmarking this recipe.

Please don’t get scarred off by the steps, the pre-marinade makes the tofu restaurant-quality.

This is the most amazing dish! I made it for my non-vegan parents and they loved it! It’s better then restaurant quality! Highly recommend!

Made this for dinner and it was amazing. My teenagers gobbled it up. I used a cast iron pan with grape seed oil and the tofu turned out perfectly crisp and held their shape. My daughter asked for it again for her birthday in 3 days. We stir fried some veggies with sesame seed oil and tamari in a different pan, it was a nice, simple side with rice.

First time I made it, I didn’t have everything on hand (fresh ginger, red chilies). Still came out yummy, but BOY do those make a difference! Tried again with all the ingredients, and ohhhhh my. I was blown away. I couldn’t believe I made something so delicious :’) Thank you so much for the wonderful recipe, definitely a keeper <3

This is an amazing recipe! This is the 3rd time I am making it and still loving it. Thank you for sharing it!

I would like to note though, that for non-professional cooks like me, it takes about 1h to make this recipe, not 30 mins. However, theis flavoursome wonder is worth every minute of it! :)

This was absolutely delicious! Lots of multitasking for an amateur cook like me but 100% worth it. Will make again

Amazing! The only suggestion that I would make is that the instructions for the sauce order is written a little confusingly– it is really important to watch the video first. Second time I have made it and it turned out great, again.

Omg sooo good. I made some modifications based off what was in my kitchen but can’t wait to try it again with actual ingredients. I bet it will be even better!!

We loved this! Even my picky kiddos approved.

I made this today,and it was just fabulous, everyone plates were clean.
Great recipe
God bless you for sharing this.

This was a really tasty dinner with not a lot of prep. The sauce was a great balance of spicy and sweet. I didn’t have any broccoli so I used green beans (about 4 cups) and added them with the tofu to toss in the sauce and served over cauliflower rice. I did 1.5x on the sauce and that was great to cover the beans in sauce too. I didn’t have the peppers so added about 1 teaspoon of red pepper flakes with the onions and added a good subtle spiciness. Great way to make tofu!

I’ve made this twice now and I love it! Added portobello mushrooms the first time and second time without. I don’t normally “fry” food but this light fry worked for me. The flavors are great!

This is really, really good. I didn’t have spring onions, so I just cut up long thin pieces of white onion, which worked just as good.

Omg!!!! This recipe is the bomb!!!! I’ve tried many general Tso’s recipe, Bc I missed it since I’ve gone Vegan!!!! No more. It is fantastic. You are a genius. Literally, love every recipe I’ve tried on your site. Thank you so much for sharing . Truly such a gift for us !!!

Delicious and satisfying! I actually added in some red bell pepper to round out the veg (quick saute at the beginning). The tofu got a nice texture from the cornstarch.

This recipe is definitely a 5-star. As a newbie to healthier eating, I’d made tofu to other ways before and at the end of the day, basically “tolerated” it, but didn’t like it. Your recipe is the first one where I actually liked the tofu and looked forward to eating more. It was even better the next day where more of the flavor settled in. I did not have dried red chilies, so I used a lot of red pepper flakes and cayenne pepper in hopes of making up for it. Also, the store I went to didn’t seem to have chili garlic sauce, so I bought what appeared to be the next closest thing, Sweet Red Chili Dipping & All Purpose Sauce by Thai Kitchen. I followed all the other instructions and was very impressed. My husband ate two servings of it upon trying it. This is definitely a keeper for me. We ate ours with plain white rice. Thank you.

My boyfriend and I loved it. We will do it again for sure! Thank you Dana for all these special recipes :)

Absolutely love this recipe! I make it almost every week.

Wonderful dish, i baked my tofu instead of frying on stove top but my family love it

This was great!! I’ve been craving chinese takeout but with a gluten intolerance I can’t have most restaurants because of their soy sauce. I’ve also been in a big tofu kick lately so this was great! Just the right consistency for the sauce to stick. I went light on the syrup (doubled the recipe and just didn’t add enough!) And it was still good – a little saltier wo the sugar to balance soy but over rice I didn’t notice!

Wondering if anyone has had success making a batch of sauce to freeze and use later? I’d love to have easy access to doing this again!

This has become a staple in our house, I double or sometimes triple it because the leftovers are delicious as well. Thank you for the time you put in to give us such amazing quality recipes!

I make this regularly. Sweet, spicy with just the right blend of crispness on the tofu pieces. Pretty straightforward too. I serve it with rice and steamed green beans glazed with hoisin sauce and toasted cashews. Really a delicious weekend treat.

I slightly modified this recipe by cooking the tofu cubes in my Instant Pot Vortex on air fry for 12 minutes at 380 with a flip in the middle. Otherwise, I made everything as written and this is delicious!!!

My boyfriend and his daughter said they would eat just about dirt if I put this sauce on it. Everyone licked up their plates (except my 4 year old.. who claims she hates Tofu and wouldn’t budge.. so not all can be won over with a delicious sauce.. sigh). But a total win for the rest of us. Delicious.

Eating this leftover for lunch today. So good! Instructions were easy to follow and the dish comes together quickly (helps to do mise en place). I used the chili garlic sauce instead of the red chilies and it was the perfect amount of heat. I served with broccoli and brown rice/quinoa.

This is one of my most favorite recipes of all time — it was my introduction to tofu a year ago and now it’s in my regular rotation (along with the peanut tofu on your site). I love the texture of the tofu in this recipe, especially if the tofu was frozen first. YUM! Thank you!

I found the recipe easy to follow and the flavours were good. I included mushrooms and bok choy in my dish. However, I was very dissatisfied with the tofu. I crisped mine up a lot before adding to the rest of the ingredients with the sauce, but the coating on the tofu ended up extremely gummy and, for myself, inedible. This was unfortunate as I really looked forward to this dish.

This turned out amazing! I will definitely make it again. I followed the recipe as written, using chili garlic sauce instead of peppers.

Awesome flavor and heat, I can’t believe I just made this in my own kitchen. Instead of frying of the tofu on the stove top I used an air fryer (400 degrees F for 12 mins, shaking halfway through worked for me), so unfortunately can’t comment on the true fried tofu goodness.
My only struggle was that the long ingredient list and number of steps made this recipe a bit more of a project than whipping it up in 30 mins or less. With repetition, I see this as less of an issue, but I felt overwhelmed a couple of times!

Loved this preparation for the tofu itself as it yielded a delicious crispy flavorful crust with a soft inside (I snacked on a few pieces fresh out of the pan). The sauce was also delicious itself (extra chili garlic sauce instead of dried chilies for the spice), but I lost most of the crispy crust on the tofu and it went slightly slimy when I tossed it in the sauce. This may have been partly because the tofu sat in the sauce for a few extra minutes than I would have liked as I gathered the family to the table.

Next time I make it, I would toss it all together at the last possible second while everyone was already waiting to eat and all the sides were ready to go.

LOVE this recipe! It’s a family favorite. The ONLY changes I made were to double the tofu marinade and I let my tofu sit in it for a few hours, stirring every so often. I use the garlic chili sub suggestion and it’s always a hit! Just got everything prepped for it this morning and will be making it for dinner tonight. I’ve been following/using this recipe for a few years now, and there are never l/o’s ~ Thanks!

This was sooooo good. My family doesn’t usually love tofu, but every piece was quickly eaten. I have tried baked tofu before, but this turned out so much better – crispy on the outside and soft in the middle. The flavours were delicious. Used Chili garlic sauce in the stir fry portion instead of red chilies. Served with brown rice and steamed broccoli and bok choy. Can’t wait to make this again.

Wowowow, LOVED this! I was craving some comfort food and this totally delivered.

I got everything ready and let the tofu marinate for an hour or so. I did two tbps maple and two tbsps dissolved coconut sugar, had like, 2/3 of a bundle of green onions, and used chili garlic sauce instead of the dried chilies because that’s what I had on hand.

After removing the tofu from the marinade, my gut told me to toss the chopped green onion in the remaining marinade, and when the time came to saute the green onions, I just threw it all in the pan. So I opted to not use the tbsp of sesame oil.

I ate a tall sticky mountain on its own and went back for seconds! I can’t wait to heat it up tomorrow.

This is my kids’ favorite recipe, which means I have to double it, and it takes a long time. It’s the tofu-frying that is most time-consuming. I find that works best if I don’t skimp on oil and don’t crowd the pieces together. I make it on weekends and do that part in advance. I also make sure to cook the sauce for a few minutes before adding the tofu, just so the garlic can cook. But all the effort is worth it because it makes everyone in my house happy.

This was my first time making a recipe from the Minimalist Baker and it was AMAZING! Like another comment, I used a head of cauliflower instead of tofu. Doubled the sauce & did two batches- a spicy version (lots of chili garlic sauce) for the hubby and a milder version for the kids. Used vegetable oil to fry up the cauliflower in cast iron pans as I had no grapeseed oil. I used maple syrup, soy sauce and sesame oil. When I sautéed the green onions, I added a chopped up red bell pepper & fresh English green peas. Everyone loved it- will make again soon.

I made this recipe but I tweaked it quite a bit and it turned out delicious. Instead of tofu, I air fried some cauliflower using seasoned flour and marinated the cauliflower in the tofu marinade. I followed the rest of the recipe to a t and it was awesome next time I will try it with the tofu.

I made this and it was great except I feel like the marinade for the tofu was a waste of ingredients. I had a bunch of liquid in the bowl that went unused. I baked my tofu first and then marinated it but next time I will skip the marinade and just toss it in corn starch on it’s own, fry it then cook it with the rest of the sauce. I just didn’t feel the marinade was necessary and it mad my tofu less crispy (maybe?) But the flavours are really good here!

I just made this recipe and it was absolutely delicious. I omitted the spice factor as a have a 15 month old who isn’t quite into spice yet, but it was still great and she loved it. I will say that I agree with others who have said that the recipe is a little confusing. I too combined the corn starch in with the other “Tofu” ingredients”, then realized my mistake and had to trash it and start over. So that was a little bit of a bummer. I also wish I was able to get the tofu crispier. I love the chewy texture that Tso’s can have, but I couldn’t quite achieve it here. I used extra firm Sprouts brand tofu. Not sure what I could have done differently. I will definitely use this recipe again though, the flavors are absolutely there and now that I’ve gone through it once, I won’t make the corn starch mistake again :).

Love this recipe! I make it with tofu and my husband follows your recipe and substitutes with chicken. Honestly, it’s a win for both of us! Thank you once again!

I did It and it came out awesome! I was in a bit of a rush from getting a late start and almost threw it together with a quick read of the directions… using the exact measurements in your recipe.. and my husband and I were more than pleased! hope I can do it again…( sometimes the first time is the best.. lol)

Will make again!

So I am trying to incorporate more plant based meals into the rotation and tried this one! It was risky as my meat loving husband wasn’t keen on tofu, but I made it and he approved! I soaked tofu for maybe 15 min and did the recipe in a cast iron pan, adding chinese green beans and mushrooms. I used fresh thai chili’s as well. The dish was good and I’ll definitely make it again, adding more chili garlic sauce since we prefer things spicier. Although my tofu was not crispy it was chewier and flavorful. I may try your bake method next time. I used corn starch but will do arrowroot next time too.

Made it several times, delicious.

I made this and it was not edible. The tofu turned out slimy and I could not get the tofu crispy. I pressed the tofu as directed, but I think baking the tofu first may work better. The almond butter tofu stir fry recipe is amazing though and I’ll stick with that one!

Absolutely delicious! Takes a bit of time to make but it is SO worth it. I sauteed my broccoli instead of steamed it just before adding the green onions. I highly recommend this recipe to everyone!

Delicious! Better than take out.

I LOVED this recipe! It is so flavorful and incredibly delicious! I followed the recipe completely as is. I couldn’t find dried chiles so I used 6 fresh red chiles and added a little extra chili garlic sauce for the heat kick, as suggested in the recipe. It was a huge hit for dinner! Way healthier and WAY better than takeout.

This is a staple in our household, I make it so often that I know the recipes by heart. Husband, two toddlers and guests all approve!

I put less sweetener in the sauce because I prefer it a little less sweet, but that’s just personal preference!

This was delicious just as written, no adjustments needed. So easy to make. I haven’t tried cooking tofu before, but love General Tso’s and needed it to be vegan. Great recipe.

Absolutely delicious! Bit fiddly as some other cooks have mentioned but super tasty & totally worth it! I felt like a real cook when it all came together in step 11 & it was sizzling beautifully ?

I was so excited about this dish but the tofu ended up being gummy and inedible…. just a gummy, soggy mess.

I won’t lie, this took me 3 separate occasions to follow the directions correctly. It definitely could be due to my excitement (and hunger) to make the dish. The directions are a little confusing especially in the tofu ingredients section, maybe it’s me but it’s not abundantly clear that the corn starch shouldn’t be added to the tofu marinade mix. The recipe is SO DELICIOUS, however, and definitely worth all my attempts.

This could be so great but it’s horribly written! The chasm between how the ingredients are listed and the way the instructions are laid out creates much confusion. I am not an inexperienced cook and will have to sort this out on my own before I try again. In the end I did come up with something very tasty, but it wasn’t what was intended.

Made this yesterday and it was awesome! I subbed the vegetables, using broccolini, red pepper, and chives instead (just to use up what I already had in my home). Other than that I followed the recipe exactly and it was so quick and delicious, even my boyfriend (who has never had tofu before and is a big meat and cheese eater) said it was so good, he actually asked if we could have tofu more often! Will definitely make again.

This was my absolutely favorite recipe from the site (which says a lot!). It tastes just like my favorite chicken version from takeout.
Thanks again minimalist baker!!

This is sooo good that I’ve made it twice this week! I’ve been trying to incorporate more vegetarian meals into my rotation and I’ve been rather clueless about tofu but this turned out so good I kept going back for “just one more bite.” Perfect mix of sweet, salty and spicy. I added some onion and red pepper the second time. Thank you for this recipe!

Wow, this was not only quick,easy and simple to make but packed with flavour. The flavours from the ingredients balance out perfectly. I made it exactly as the recipe was written. Thank you for another great meal. Will definitely be putting this into my vegan dishes I’ll make again folder

Dish was super flavorful and easy to make. I would try a different tofu brand next time as I used Whole Foods Organic Extra Firm and found it to be moist even after letting it press out for over an hour.

Definitely will make again!

This was delicious!!!! Tasted like take out ??

Sorry but it was awful. The tofu was sticking together when I added the cornstarch and after that it all stuck to the bottom of the wok so everything was ruined.

This was delicious! Better than the original. I literally licked my plate! So good! Thank you for all your wonderful recipes, I’ve been using your blog for week now and I don’t get tired of any of the exciting food and recipes you have. Thank you for all you do!

So good! New to eating tofu, we really enjoyed it ! Very flavourful. I marinated the tofu overnight and didn’t have enough sesame oil or any green onions but still excellent. I don’t think I got the pan hot enough either wasn’t crispy enough, so will try again next time!

I’ve been using you’re recipes since I went vegan in 2014- they are consistently delicious and easy! Everyone I’ve referred to your blog has been super pleased. This General Tso Tofu is one of my favorites. First time I’ve ever been able to make truly crispy tofu!

Dana, you wonderful woman, this recipe “Tsos’s Tofu Stirfry” lived up to all my expectations and then some! I have not been eating as a vegan for very long, its only been a few weeks. I’m constantly on the lookout for recipes and ideas that inspire me and will appeal to my family. I came accross your site and read a few recipes, muttering yum, mmmn that sounds good , hey it’s easy to make etc. Anyway settled on this recipe for my intro to Tofu. It was easy to make and tasted scrumptious. Everyone had seconds and we all agreed Tofu can be tender, tasty and delicious. We will be eating it again soon. I look forward to trying many more of your recipes.

i generally liked this recipe! it was easy to follow, but i didn’t love the sauce. it was a little sour and tangy for me so next time i will omit the vinegar and add more maple syrup. also, the sauce coagulated and turned into jelly as soon as i put it in the pan, so i recommend halving the cornstarch. otherwise, liked this and will consider trying it again

Made this a second time tonight and I just love it. I eat mostly authentic Asian food, but this was a fun change! Took me back to my good old American Asian take out days. I would also rate this incredibly kid friendly and not that easy to mess up.

I have never tasted tofu this tasty before!! Definitely going to cook this a lot more.

Very yummy! I marinated the tofu for several hours, which is even better, and added a teaspoon of rice vinegar to the marinade for extra zing. I prefer larger two-bite slabs of tofu (12 pieces) rather than smaller cubes as slabs are easier to flip and get evenly fried. I used a bowl of cornstarch and just dipped the pieces in it.
I have made other recipes but this is the best by far! And yes, rice and steamed broccoli with a little salt and sesame oil is the perfect accompaniment.

My family loves this. We add extra sliced up dry red peppers + brown peppercorns because we like the extra heat. My husband, who grew up with Mapo Dofu (really great Szechuan dish) thinks your recipe is better than the recipe he grew up with

We love this recipe, the sauce is so tasty! The 5 tbsp of cornstarch for the tofu is a bit much for us as the texture is a bit thick. Also, I tried air frying my tofu instead and the results were just superb. Thank you, we are a big fan of our recipes!

Another amazing recipe! The sauce was sticky, delicious and moreish, close to saying best tofu I’ve tasted in a while, can see it becoming a firm favourite ?

So good! I made a double batch so I had leftovers to take to lunch for the week. It reheated in the microwave surprisingly well.

Couple notes: I pressed the tofu for much longer than 10 minutes (maybe a half hour). Then, I marinated the tofu for about an hour – it absorbed all the liquid and was really tasty.
This is a dish that’s a lot easier if you prep everything in advance – once you add the glaze to the pan it only takes a minute to cook, so be ready!

Next time I’ll probably add peppers AND red pepper flakes because I like it a little spicier.

Thanks for the great recipe! I love your blog.

This was delicious. It was my first time pan frying tofu this way. Super easy introductions to follow and turned out great. Always appreciate to pictures to know what look or texture I am aiming for. I will definitely make again :)

We have been making MB recipes for over 2 years now and gave this one a shot last night. Let me say, it is in our top 3 MB recipes of all time!

The flavor was identical to “real” General Tso’s chicken and we got the tofu to stay together in perfect cubes for the first time on our journey in dealing with tofu.

The key to getting tofu to stay in cubes: Baby it. I handled each piece with care and cooked them in 2 batches so as not to overcrowd the pan, taking the time to flip each piece with my fingers. Totally a labor of love, and totally worth it.

The green onions and broccoli seemed very minimal here, but I couldn’t see pairing this dish with any other veggies. The simplicity of the veggies, married with the intense sauce flavors was stellar.

Thank you Dana! Can’t wait to make this again.

The first time I made this I was legit blown away because it tasted like ACTUAL take-out chinese food!! So somso yummy. I made it twice with my new roommate since, and she loves it just as much. It’ become the ultimate comfort food!
I actually transferred the method to chicken, and it worked just as great as with tofu and makes for a great option for omnivores. Great recipe for those take-out cravings!