General Tso’s Tofu Stir-Fry

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!

I can’t believe I haven’t left a comment..oops. I’ve made this over 30x and for several crowds of people. It truly is amazing, a staple recipe.

This was amazing!! Not sure I could say much more. THANK YOU!!

This recipe is SO good! I’ve made it three times since discovering it the other week. The tofu turns out so amazing. I also stir fry other veggies into the sauce once the tofu is done cooking before plating onto rice. I’ve also tried this using brown rice pasta and mixing the leftover tofu marinade into the pasta. YUM!

I was excited to make this recipe but ultimately disappointed in how it came out! The tofu was super gloopy – didn’t crisp up at all – and the sauce congealed into a goopy mess. I’m guessing that the culprit was way too much cornstarch on the tofu – I only used 4 Tbsp and that was excessive, and the recipe calls for even more. Also a tad too sweet for my liking. Bummer – I cook for a living as a professional chef and develop and test recipes multiple times a week, so I was expecting this to turn out a little better!

I am slowly transitioning my family to a Whole Foods Plant Based lifestyle and haven’t had a win with tofu yet. I braced for the disgruntled children, but it was a win with everyone! I left out the chili’s so that it wasn’t too hot for them and it was still super yummy!

I chose this recipe because 1- I’m celiac and this is GF, and 2- it pushed my comfort zone a little with battering and frying and also included many key ingredients in my home/you have in other recipes. Not only was it way easier than I thought (with the help of great instructions) but the sauce was SO GOOD —and— I could have something fried which is so hard to find as a GF person.

Thank you for the great recipe, especially for making “takeout” options that aren’t typically options for celiac folks.

This was outstanding. I used a lot more garlic chili, but I like it hot. I will definitely be adding this to the arsenal.

I tried this and it was amazing, the longer I get it simmer the better the tofu taste!

This was perfect! My husband and I are recent pescatarians, so trying lots of new fun dishes to replace meat fantasies. This was on point. Thanks for the fake out take out!

I made this for dinner, my husband and I loved it. So easy to make and full of flavor. Please continue putting out recipes like this.

I love this recipe! My partner said that it’s better than the stuff you get at restaurants! The flavor is on point, but I wish the tofu were crunchier on the outside… not sure what I’m doing wrong… Oh well, still tastes good. I stray from the process a bit — after removing the tofu, I put the green onions, garlic, PLUS raw broccoli, red peppers, and mushrooms. I add the sauce, cover, and let them soak up the sauce. Then when the liquid is mostly cooked off, I put the tofu back in. Stir around, etc… delicious! Try if you really like veggies like I do ^__^ Happy cooking!

This is my first recipe to make from your blog. It came out great!!!
I wasn’t sure I would like the tofu. I made it according to the directions and am well pleased. Delicious!!

This is AMAZING! Made it tonight and had to stop myself from eating the 2nd serving!

This was delicious!! My first time liking tofu this much. My husband had seconds! I didn’t have red chilis or the green onion, so I added sliced red onion and some red & green bell pepper instead. I doubled the sauce & added a handful of cashews for crunch. Served with jasmine rice and steamed broccoli. Can’t wait to make this Again! Thank you I have loved all the recipes I have tried from your website.

This recipe is completely delicious. I was skeptical about the amount of maple syrup because I thought it would be too sweet but it is perfect. Stick to the recipe. No need for modifications except maybe double the sauce because it is so good.

SO FRIGGIN GOOD

I made this last night but with chicken instead of tofu. It was so good! Thank you for this recipe!

Omg!!! This dish was delicious even the hubby loved it! I made double the sauce and it was perfectly saucy.
Thank you for sharing.

Hi,
I just made this for dinner for me and my gf (I swapped firm tofu for puffed tofu strips – that’s what I had). OMG it tasted so good! I will definitely be making this again. Such an easy recipe to follow, and I had all the ingredients in my kitchen.
I served it with plain boiled white rice and a side of garlic fried broccoli.
Everyone needs to make this recipe!
My gf and I thankyou x

Oh my gosh made this tonight and it is INCREDIBLE! I wasn’t even that hungry for dinner, but ended up eating half of the recipe…delicious!!!

Bummer! This recipe didn’t work for us. We used a nonstick pan and the tofu completely stuck and turned into an inedible mess. I much prefer the baked tofu recipe instead. Also took much longer than stated to actually chop and prep.

This happens to be the first Minimalist Baker recipe I’ve tried. Absolutely scrumptious! I didn’t have quite enough green onions, so I stir fried a cup of sliced carrots prior to the green onions. Loved it!! And now I know I absolutely must buy your cookbooks(s)!! Keep up the good work and thank you for sharing.

WOW – Awesome…
General Tso is one of my husband’s favorite dishes and this recipe came out just as good if not better than the Chinese place we always order from.
This definitely is a keeper…Thank you

I’ve made a tofu lover out of my fiance yet! Cut out a bit of the maple syrup and upped the chili garlic sauce and water to make more sauce – turned out great! Added mushrooms, broccoli and red bell pepper as well. Definitely a keeper!

You had posted this on Instagram and on a whim I decided to make it because I had most of the ingredients besides the rice vinegar. I’m a tofu fanatic but have never been able to make good tofu at home….until NOW. So glad i tried this recipe (first MB recipe btw). Hopefully, it reheats fine cuz I made this at 11 last night and decided it wouldn’t be right to eat then.

I’d like to echo others on the calories, sodium and sugar tho. Wish this were a litttttle bit more healthy and guilt-free.

WOW!!! Thank you! This is the first recipe with tofu that I’m completely in love with. Takes a little prep time, but totally worth it.

Wonderful recipe!!!

For a novice cook who was afraid to stir fry outside her comfort zone, this recipe delivered the goods! It was easy to follow, had a wonderful flavor, and reminded me of my favorite Chinese take out. My husband, who is a meat eater, also found this dish delicious and has even requested it again.

Thank you Dana for a great recipe!
I love it!!!

This was delicious and the sauce was pretty spot on. It actually has a slightly more complex flavor than takeout General Tso’s tofu, but I think if I make it again I’ll add a little more rice vinegar. I substituted brown sugar for the maple syrup because it was what I had on hand, but next time I will use agave because it has a lighter flavor.

I made this last night and was amazed at how crispy the tofu was, how decadent and flavorful the sauce was, and really just how darn pretty the whole dish looked! It was a bit of a 3-ring circus to pull together, but I followed the instructions verbatim, which included cues to the timing, and it worked perfectly. Substituted sautéed baby bok choy for the broccoli, which was a great compliment to the tofu. Thanks for the wonderful recipe!

This was yum!! Any time I want to make something new I make one of your recipes because they’re guaranteed to be delicious. Thanks :-)

Oh my goodness, I just made this and it was DELICIOUS! My go-to Tofu dish had been Ottolenghi’s Black pepper tofu which I basically make without so much black pepper but this recipe is surely going to become a family favourite. I’m pretty sure my 3 yr old son is going to love this!

This was delicious! I read through the comments before making, so I made a few tweaks based on that and what I had in the kitchen

Rather than just browning the tofu in the pan and then cooking it again in the sauce, I cooked the tofu a little longer in just the oil so it was pretty crispy and brown. I then removed the tofu from the pan, and added raw broccoli to the skillet. I cooked the broccoli for a couple minutes, then added the sauce straight to the broccoli and cooked for another minute or two. Then, I turned off the heat and with the pan still hot, mixed the tofu back in for about 30 seconds or so before plating. I skipped the remaining steps of adding the chilis, etc to the tofu, purely because I didn’t have any, and it came out great! The broccoli really absorbed the sauce and paired great with the tofu, so I didn’t lose too much of the crispiness.

Also, as an aside, I noticed a lot of very unhelpful comments just crapping all over the recipe. I just wanted to say, Dana, that I for one appreciate all you do for this blog and I really love your recipes! You’ve been a huge help in getting me to make healthier eating decisions.

This is one of my favorite recipes, I make it at least once a week and occasionally for lunch at work! The tofo is delicious!

OMG this is so YUM! The texture of the tofu came out so wonderful- crispy on the outside yet creamy on the inside! I used firm tofu but pressed it for a longer period of time. The sauce tastes just like the real deal! Kids thought it was a bit spicy and I thought it was a bit sweet… will adjust next time!

This was seriously AMAZING!!!!. Thanks so much for this recipe.

6 Tablespoons of soy sauce for one package of tofu? Geez. You’re better off ordering Chinese takeout

With Chinese and other Asian inspired cuisine, balance is key. Unfortunately this recipe does not meet this requirement. 1 Tbsp ginger is far too much for this amount of tofu. All I could taste was ginger. Altogether 4 Tbsp soy sauce is also too much for 1 small package of tofu. I think the author is doing a disservice by posting this recipe without having tried an authentic version. Wasted ingredients. Very disappointing.

I. AM. IN. LOVE!! This was some of the best food I have ever tasted! Thank you for a great great recipe. I even spaced part of the instructions and accidentally added the cornstarch to the tofu marinade –still turned out amazing. I love Chinese food and this is one of my favorite dishes and missed it so after becoming vegetarian.

Thanks again, Minimalist Baker!

I made this for dinner last night with dried ginger, chili flakes, and red sweet pepper instead of green onions (I only had one stalk though I did throw it in there). It took me closer to an hour to pull together but oh my gosh was it good! Love this meal and will definitely be making it again. Next time I’ll prob use one less tbsp of maple syrup for the sauce, but otherwise will keep everything as is. Thanks so much!

Warning, don’t sub arrowroot powder for corn starch. I tried and it turned into a big inedible sticky tofu ball. :(

I made this and it was wonderful! I ate more than I should have because it was so delish. I also added diced celery with the peppers and onions, which gave it a really nice crunch!

I make this recipe at least once a month since something like a year or so and it’s always DELICIOUS.
I love it, thanks Dana!

This far exceeded my expectations! I am not a fan of tofu or General Tso’s but your recipe won me over on both counts!!! This is a restaurant quality meal.

Dana! This is so easy and so delicious! I’m not exactly your most adventurous or talented cook, but this was such an easy recipe that is pretty much impossible to mess up. Another win from Minimalist Baker!

(I also couldn’t find red chiles in my supermarket, so I just used the chili garlic sauce when I sauteed the green onions and it came out delicious!)

Third time making this and has my non vegan hubbies seal approval. I used a mixture of panko and cornstarch the third time and it tastes so yummy. ?

This is the most amazing dish I’ve had in a long time!! I love your recipes, Dana. in fact, now I ONLY make recipes from your site because all of them have turned out well.

Thank you for sharing your talent. I love eating good, wholesome food that is not too complicated to make :).

Love LOVE this recipe!!! I have been dieing to try this since switching to a vegan diet and it was a HUGE success with the fam. I didn’t have cornstarch so I used arrowroot powder instead and it worked liked a charm. I also had jasmine rice in the house and opted to make that instead of an additional trip to the store. Will for sure be making this dish again! Thanks again for the amazing recipe ??

Another hit! My husband, who has mocked tofu, said “this is delicious!” And could not stop eating it. Next time, I will make it spicier and make more sauce. There will definitely be a next time. Thank you for making our plant-based transition easy!

Really awesome!

Absolutely delicious! I don’t think I’ve had better sauce in any restaurant! And the texture of the Tofu was wonderful. This will be my usual when I’m craving Chinese Food. Sorry, Orient Express, I’ve found that I can make better at home:)

SUPER good! My newly vegan boyfriend even dug the tofu! I made the mistake of using extra firm tofu that had been previously thawed and then frozen, so it was super spongy and kind of a pain. We added in snow peas and served it with rice and steamed broccoli! Loved it!

I enjoyed creating this tonight, served with coconut rice and steamed broccoli. The wimp in me left out the red peppers, but I know next time I’ll live dangerously and add a few. Your recipe and photos were helpful, detailed and clear. It turned out just like in the picture – which rarely happens. Thanks for creating and sharing!

I made this tonight–YUM! Tofu is not in my wheelhouse but I have a feeling this might be a gateway recipe. Thanks!

I’ve used this recipe for tofu and tempeh & it turns out delicious either way everytime

Just found your blog and this recipe. I was so excited about this recipe I picked up all the ingredients shortly after finding it. Made it for dinner and my family loved it. This is the first time my husband and kids have ever tried tofu and they loved this meal. Thank you!

Wow! We all loved this–even my 14 year old son who can be notoriously picky! I screwed up and made the sauce as the tofu marinade, so I just kept it and used it as the stir fry sauce. Even with this mistake, it turned out great! Thanks for a wonderful recipe! (I’d definitely give it 5 stars, but it’ll only let me click two)

Thank you so much for this delicious recipe! I’ve been missing general tso’s tofu since I moved to the west coast- it doesn’t seem to be as popular here as it is on the east coast and I haven’t been able to satisfy my craving until tonight! Absolutely delicious- I will be making this for years to come. Thank you!

This was really good! I used chili flakes, but kept the rest as is. As a vegetarian for 20 years, it’s nice to have an alternative of a dish I used to like as a kid! I’ll be making this again!

The recipe calls for discarding the bulbs of the green onions but I find the bulbs to be the most flavorful part..!

I just made this and it was delicious! I am looking for new ways to cook tofu and this will definitely be on my list. The only thing I did differently is sauteed the raw broccoli with the green onions and then the sauce because I like my broccoli crunchy. Thanks for the recipe!

Really great technique for coating and frying the tofu and overall fantastic dish! I make it at least once a week by request!

SO GOOD!! Just made this last night and I am in love! I am actually excited to have the leftovers for lunch. I chose to put it over some rainbow quinoa and I think it worked wonderfully well together. It definitely took my partner and I longer than the time listed but I think after getting the tofu plus cornstarch process down a little better we will get quicker. I look forward to experiment with other veggies! (I’m thinking green beans, zucchini and carrots)

I made this tonight. Came out great!! I’ll make it again for sure. I just wish I had made a double batch because I want left overs!

My suggestion, to save some time, is to marinate the tofu in the sauce. I just grilled the tofu after marinating it about 3 hours, without the corn starch, but added some to the marinating sauce once I added it to the green onion (i also added kale). Made the sauce a bit sticky that covered everything really well and the tofu stil’ came out brown and crispy :) Really good!

THIS IS SOOOO STUPID AAHHMMAZING!! I am talking best meal I’ve had since I went plant based Amzing. I LOVE Asian inspired dishes and was my favorite meal when I was an omniovore but nothing ever compares…. until now– this really hit the mark. I have served it now to FOUR different disbelieving omnivores and made believers out of them HAHA! It is realllllyy good! I add a tad more coconut sugar and I double the sauce because I like to add snow peas with the broccoli so I like the sauce on the veggies and a little with my rice. It is amazing! I even used the leftovers and made a “fried rice” and served it to some friends and they swooned for it lolol THANK YOU for this recipe!

I also had problems cooking the tofu, but in the end it was delicious anyway. Next time I will use Kenji’s Serious Eats guide for getting that tofu right :)

I’ve made this 3 times now in quick succession coz it’s amazing! My new fave. Thanks for this. Love it.

Hi Dana! I made this delicious meal tonight and LOVED IT! It was such a great balance of heat & sweet. Was a terrific alternative to General Tso’s chicken! Thank you!!!!

I wanted to love this! But alas, it was inedible :( I have made MANY Minimalist Baker recipes, and I have never had a bad experience… But something is not correct with this recipe.

I followed the directions exactly, and I made no substitutions. When I fried the tofu, it turned into a MESS – the tofu formed a crust that promptly pulled off once I tried to flip each piece. The result was a gummy mess in my pan of pieces of fried cornstarch.

Ever the optimist, I was willing to salvage what I could, so I went to proceed to the next step. Before doing so I tasted to tofu, and it was GROSS. The only flavor I got in my mouth was that of CORN STARCH, and the texture in my mouth was unpleasant. I ended up tossing the tofu, turning my oven off, and ordering out.

I am sure the flavors are delicious in the sauce, and I’m willing to try again using a different method of preparing the tofu… but be forewarned – this method did not work for me.

I’ve made this at least six times. I followed Kenji’s advice (Serious Eats) on how to make a crispy fried tofu and it works every time. In fact, right now I have my tofu pressing! This is an awesome recipe and I’m sure I would have cracked under desperation for my beloved General Tso if I hadn’t made this.

I made this last night and it took me much longer than 30 minutes to make–more like an hour. My tofu cooked up fine, however, when the perfectly crispy, wonderfully delicious tofu was added with the sauce, all that crispness vanished. That was pretty disappointing because I had just spent all that time cooking it to get the crispy edges. After reading the reviews, I doubled the sauce and served it with blanched broccoli. Despite the tofu issue, the overall dish was delicious and was still really good the next day.

Thanks

I made this last night and it was absolutely delicious! Perfect paired with rice and steamed kale. I will definitely be trying more of your wonderful recipes!

So I’m never one to jump in and leave comments on a recipe but I made this for dinner tonight and WOW, it was delicious! To be honest I’m not a fan of tofu but I’ve been eating healthier and figured how bad could fried anything be? lol If no one were to have told me I wouldn’t have known it was even tofu, it was THAT good! It’s a little high on the calorie side once you add in the rice and broccoli but much much better for you than takeout. Defiantly going to be having this again!

Just made this and I am enjoying it thoroughly! I love General Tso’s tofu and I am glad there is a home made option for me that I like. Thank you! I cannot wait to try more of your recipes! The white bean and mushroom “meatballs” are next I think!!

Dana, are you kidding me?! This was unreal!!!! We all licked our plates. Wow.

I have a toddler so I used 2tsp chili garlic instead of a while tablespoon and he gobbled it up with a side of yogurt.

Another keeper for our rotation!

This was absolutely dreadful. I followed the recipe exactly, and all it tasted of was SALT! It was so overpowering I couldn’t even finish my small portion, and that was after adding 2 tbsp of brown sugar mixed with a bit of water to the finished product to try and counteract the sodium overdose. The brown sugar made it at least edible. This leads me to believe the other reviewers’ tongues had fallen off in a horrific accident before they made this.

Made this today!! Soooooo good. I added a little extra coconut sugar because I needed more sweetness. Went perfect with brown rice and broccoli! You’ve done it again, Dana! My husband loves too :)

I made this recipe last night and it was amazing! I served it with sautéed bok choy and brown rice. My meat eating fiancé was looking for more! This recipe is definitely a keeper and will be used on a regular basis in our home. Thank you so much!

I made this for dinner and it was a-mazing! I followed the recipe, made no substitutions and it was delicious. My husband who would eat a steak every night if he could loved it and went back for seconds. Next time I’m making a double batch! Thanks for the great recipe.

I made this last night – and it’s not very often I will follow an exact recipe without putting my own spin on it, but this looked TOO GOOD. I made it to the recipe and it’s the first time I’ve really liked tofu. This was so delicious. I’ve put a photo on my Instagram username jessy.wallace and tagged you. Going to fry up the leftovers tonight for fried rice :)