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.
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!
General Tso's Tofu Stir-Fry
Ingredients
FOR SERVING optional
- 4 cups cooked white or brown rice
- Steamed broccoli
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)
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 coconut sugar or maple syrup (plus more to taste // I used 2 Tbsp each)
- 3 Tbsp tamari or soy sauce (or coconut aminos)
- 1 Tbsp water
STIR-FRY
- 1 Tbsp sesame oil
- 1 bundle green onions (bulbs removed, roughly chopped)
- 4-7 dried red chilies (optional for heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
- Sesame seeds, for garnish (optional)
Instructions
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If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
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Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
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Prep/chop green onions, garlic, and ginger at this time. Set aside.
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While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed (I left mine as is).
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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).
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Add tofu to a shallow mixing bowl (see photo) and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup (DO NOT ADD CORNSTARCH AT THIS TIME). Toss to combine. Let rest 2-3 minutes, stirring occasionally.
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Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container). 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 5 Tbsp (amount as original recipe is written // adjust if altering batch size).
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To the hot skillet, add 2 Tbsp (amount as original recipe is written // adjust if altering batch size) grape seed oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
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Cook 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.
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Return skillet to burner and increase heat to medium-high. Add 1 Tbsp (amount as original recipe is written // adjust if altering batch size) sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
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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).
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Remove pan from heat and add sesame seeds (optional). Toss to coat.
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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.
Notes
* Recipe loosely adapted from Pure Wow and Food.com. Tofu method adapted from The Kitchn.
* Nutrition information is a rough estimate calculated without additional sides, such as rice or broccoli.
Nutrition Per Serving (1 of 2)
- Calories: 632
- Fat: 39.4g
- Saturated fat: 5.7g
- Polyunsaturated fat: 12.65g
- Monounsaturated fat: 17.13g
- Sodium: 3076mg
- Potassium: 521mg
- Carbohydrates: 46.9g
- Fiber: 2.3g
- Sugar: 21.9g
- Protein: 29.4g
- Vitamin A: 4241IU
- Vitamin C: 6.81mg
- Calcium: 689.76mg
- Iron: 6.25mg
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!
Yay! Thanks for sharing, Carmen!
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 !!!
Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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.
Yay! So glad you and your family enjoyed it!
My boyfriend and I loved it. We will do it again for sure! Thank you Dana for all these special recipes :)
We’re so glad you both enjoyed it, Ingrid! Thanks for sharing!
Absolutely love this recipe! I make it almost every week.
Whoop! We’re so glad you enjoy it, Anna! xo
Wonderful dish, i baked my tofu instead of frying on stove top but my family love it
Thanks so much for the lovely review, Jenna. We are so glad your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Can I use arrowroot starch instead of cornstarch??
That should work! Let us know how it goes!
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!
Thanks so much for sharing, Megan! We haven’t tried freezing the sauce, but we think it might work- though the ginger and garlic might not be as strong. Let us know if you try it!
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!
Aw, thanks so much for your kind words and lovely review, Kamee! We’re so glad you and your family enjoy it!
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.
We’re so glad you enjoy it, Caroline! Thanks so much for the lovely review!
I’ve made this many times and I absolutely love it. One question though… Do I need to double the cornstarch if I want to double the sauce?
Yes, we’d recommend it! It may thicken enough without it, but to be on the safe side, we would double.
Can I make the tofu for this recipe in the same way as the Almond Butter Tofu Stir Fry recipe or is the cornstarch necessary for this?
That should work!
Is that not too much cornflour?
I followed another recipe , whereby I tossed tofu pieces with soy sauce and oil . I then put about 5 tablespoons of cornflour in a ziplock and tossed the tofu pieces in the bag. I baked the tofu pieces and the tofu was rock hard and it tasted very floury. Disgusting ! It was inedible ! And regretfully I had to throw it in the bin.
Due to health problems it takes a lot of effort for me to cook, which I don’t do too often and I usually have to ask a friend for help. So to go through the whole process I want to make sure that the dish is at the least edible! Lol!
So I just wondered if this dish would be crispy if I used less cornflour ? What’s the minimum I could use ? I just don’t want the tofu to taste ‘floury ‘. I have to have GF food!
Basically just use enough to coat the tofu well!
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!!!
Thanks for sharing, Aileen!
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.
Five stars…forgot to rate it in my comment.
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.
Sorry it didn’t work out, Jenny! I’m wondering what kind/brand of tofu you used? And was it fresh?
Too much cornflour perhaps?
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.
We’re so glad you enjoyed it, Christine! Let us know how that goes for next time- we think it will help!
I have made this recipe a ton of times and it is one of my absolute favorites. And bonus, my kids LOVE it! I was wondering if you’ve ever baked the tofu in the oven instead of frying in a pan. I’m trying to make it for a group of people and thought this way would be easier. Thanks in advance!
We haven’t for this recipe, but have for others and think that would work. We would say use this recipe as a guide: https://minimalistbaker.com/baked-crispy-peanut-tofu/
That’s exactly what I did and it was perfect! Thanks!
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!
Wonderful! thanks for sharing, Wanda!
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.
Yay! We’re so glad you and your family enjoyed it! Thanks for sharing! xo
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.
We’re so glad you enjoyed it, Alex! Thanks so much for sharing!
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.
We’re so glad your family enjoys it, Anita! Thanks so much for the lovely review!
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.
We’re so glad your family enjoyed it, Sari! Thanks so much for the lovely review!
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.
Thanks for sharing, Katrina! We’re so glad you enjoyed it!
What’s “toasted sesame oil” vs sesame oil?
Toasted sesame oil is brown and has a stronger flavor.
I made this using the oven method you suggested in the crispy peanut tofu first (about 20 minutes) and then the frying pan and the tofu was nice and crispy, tender inside. I added the tofu and sauce to stir-fry veggies and it was so good. My husband still prefers the crispy peanut tofu, but I think this is MY new favourite. Thank you for all of your recipes. I think I’ve made almost all of them now – it’s great having healthy food that is tasty and doesn’t have a million ingredients. :)
Great! Thanks for sharing, Katrina! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
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!
Thanks for the feedback! I bet you could skip the marinade but we’re suckers for big flavor so we enjoy it! Thanks for sharing, Karine!
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 :).
We’ll give the instructions another look to see if we can make things clearer!
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!
Whoop! So glad you both enjoy it, Teresa! Thanks for sharing! xo
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)
Yay! Thanks for sharing!
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.
I have made this many times, it is incredible. Even my non vegan boyfriend likes it. I am going to try making it with my new air fryer – has anyone tried getting the tofu with an air fryer? If so, what temperature / how long did you leave it in for? Thanks!
Hi Amber, another reader mentioned having success using an air fryer. We haven’t used one and aren’t sure of any tips. Let us know if you give it a try!
Made it several times, delicious.
Great! Thanks for sharing, Claudia!
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!
So strange! Did you make any changes that may have caused textural issues? What kind of tofu did you use?
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.
So glad you enjoyed this recipe, Rhianna! Thanks so much for sharing! xo
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!
So glad to hear it, Sarah! Thanks so much for the lovely review!
Thanks for the recipe Dana.
The only changes I made were to omit the 2 tsps of cornstarch for the sauce and stir-fry the almost tender (steamed) broccoli. Everything turned out great and was very flavorful. I made mine in a wok. I had to do the tofu in batches but it didn’t stick.
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.
Hmm, interesting. Perhaps it was slightly overcooked? What kind of tofu did you use?
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.
Thanks, Maria! We’ll definitely revisit the recipe to see if we can clear up the instructions!
Agreed on the confusion with the recipe instructions, but the finished product was oooooooohhhhhh sooooooo gooooood! Thank you for this recipe and your ongoing inspiration!
I concur. The final outcome was excellent but the directions getting there were poorly written.
Hi Jessica, sorry to hear you found it confusing! Would you mind pointing us to where there was confusion so that we can make it more clear?
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.
Mary – we will revisit the instructions here! Sorry for any confusion.
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.
xoxo! Thanks Gwen.
Thanks, Gwen!
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!!
So glad you enjoyed it, Michelle!
I’ve made this recipe twice now, but unfortunately both times my tofu stuck to the pan SO bad! It all tasted delicious, but it just looked like a big jumbled tofu mess. I’ve used both cornstarch and arrowroot powder and both stuck. I have an all clad pan, but next time I may use a traditional non-stick or try baking it. Any suggestions on baking this recipe? Thanks!
Hi Shelby, we find that a cast iron skillet works best for preventing sticking. For baking, refer to this recipe. Hope that helps!
Insane!
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!
haha thanks, Jenny! So glad you enjoyed it.
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
Thanks for sharing, Heather! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo
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!
Thanks so much for the sweet note and lovely review, Maria. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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!
Thanks so much for the lovely review, Lynn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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!
*Your- not you’re (spell-check?)
Thanks so much for the lovely review and sharing our blog, Susan! We are so glad you enjoy this recipe and others! xo
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.
I’m in the process of making this dish and I’m wondering if you use the sauce that you marinate the tofu in? I’m planning on adding it to the cooking sauce, but it doesn’t say what you do with it.
Also I did the oven bake tofu, then put it in the marinade while still warm – I’ll try it the way in this recipe next time.
Cheers!
Hi Ellis, you can use the marinade to season other things such as rice noodles or vegetables (such as broccoli). Hope that helps!
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
Wow- what a compliment! Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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 :)
My 2nd Minimalist Baker recipe – oh my god, it is AMAZING. I know I will be making this over and over again.
I actually only had like 2 green onion in the fridge…oops! I think the ones we had were great with this, I just need more … LOL! . I didn’t add the chillis because I was afraid it would be too spicy and I thought this modification was perfect for me. My husband loved it too but asked if next time I could make this with chicken instead of tofu. (Aw man, my plan to convert this meathead is a struggle LOL) So, I’m not sure how this recipe would do with chicken … would I still need to do the cornstarch step? Would appreciate your insight on that one.
Thank you so much! I LOVED IT! (And definitely with tofu for me!)
We’re so glad you enjoyed the recipe, Sabrina!
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.
Dana- This recipe is a family favorite! Thanks so much!! We use coconut aminos to keep the sodium lower but otherwise think it is spot on. I am curious how you might modify your method if you were making this for 10+ people. Since we gave up single use plastics, I lay the tofu on a baking sheet and sprinkle with cornstarch and flip with a soft mixing spatula and sprinkle again. What would you do (or what have you done) to scale this recipe up to feed a crowd??
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!
hi! I made this for my son and I and we loved it.
I added mushrooms with the onions and it turned out really good my suggestion; I added snow peas at the end so they cooked with the sauce but remain crunchy and light green, super yummy!
I just have a quick question; when I added the sauce to cook with the onions, it cooked got sticky and sort of altogether, I had to add water to make it come apart any tips?
Lastly, any tips to make it less sugar content? adding the maple syrup is yummy but I would like to make it again with less sugary ingredients…
Thank you!!!!
What kind of dried red peppers are you using?
I have some dried red Thai peppers, thinking those will be too spicy.
That’s what I was using! Dried Thai chili peppers.
Okay great! We have a ton of them we dried from out garden this summer! Making this in a couple days!!
Do you use aseptic-packed or water-packed tofu? Would there be a difference in pressing time?
Can I substitute sunflower oil everywhere the sesame oil is used? (I don’t care for the flavor sesame oil imparts.)
Thanks, the recipe looks terrific.
I use water-packed tofu. I’m not familiar with aseptic tofu, but assume it still needs to be pressed the same amount of time.
Yes, you can sub the oil!
Just made this tonight. Great flavor! I haven’t had Chinese food in about 5 years due to the incredibly high sodium in it! Incredible!
My only question: I used extra firm tofu but it seemed more moist than I was hoping for. Should I press it longer than 10 minutes? Or are some brands just more wet than others? Thanks so much.
PS: this was also my FIRST time making tofu. So maybe I just need more practice ;)
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.
We’re so glad to hear that, Theresa!
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!
We’re so glad you’ve been enjoying it, Jenna! Thanks for sharing!
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.
Do you think this recipe would still be tasty without the sesame oil? We have to avoid it in our house due to an allergy.
Looks amazing!
Yes, I think so!
This was outstanding. I used a lot more garlic chili, but I like it hot. I will definitely be adding this to the arsenal.
Yay!
I tried this and it was amazing, the longer I get it simmer the better the tofu taste!
Yay! Thanks for sharing, Ariana!
I finally made this, the sauce is amazing ! I only had purple/red onion, although i’m sure the green is the perfect touch. Firm dry tofu is definitely a must, the tofu I cooked had more moisture than I wished. Either way, Lovely recipe. Thank you.
p.s. I’m wondering if eggplant would work with this recipe ?
Hi Soi! I think eggplant would work as an addition to the other ingredients!
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!
We are glad you both enjoyed this recipe, Marianne!
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!
We’re so glad you both enjoyed it! Thanks for sharing your process :D
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!!
Yay! Thanks for sharing, Shannon :D
This is AMAZING! Made it tonight and had to stop myself from eating the 2nd serving!
We’re with you there, Dominique ;) Glad to hear you enjoyed it!
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.
Woot woot!
Can I use Sriracha instead of the chili garlic sauce? I dont carry that kind of sauce but would really like to make this for dinner tonight :)
Yes, that should work!
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
Woot woot!
I made this last night but with chicken instead of tofu. It was so good! Thank you for this recipe!
Glad you enjoyed it, Tanya!
Omg!!! This dish was delicious even the hubby loved it! I made double the sauce and it was perfectly saucy.
Thank you for sharing.
Yay!
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
We’re glad you and your girlfriend enjoyed it, Rob!
Hi this is one of my son’s favorite dishes and we make it a lot. However every time (except once) the corn starch on the tofu sticks to the pan and burns. Do you have a solution for that? One time it didn’t happen and the corn starch stayed on the tofu, but I have no idea what I did differently. (Cold tofu? Higher cooking temp? Lower cooking temp?) I follow the recipe exactly. I also usually put the corn-starched tofu back in the fridge for a little while before cooking so it doesn’t turn into a soft mush. Any ideas most appreciated!
Hi Cindi! A nonstick pan will help with sticking issues, but if you do use a cast iron or metal skillet you might have needed to add a little extra oil! Next time, after heating the oil, add one or pieces of tofu to test it. If those pieces don’t stick, go ahead and add the rest!
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.
I just made this for dinner and am slightly disappointed :( There was a strong cornstarch taste with the tofu that made it almost unappetizing. What in the world did I do wrong?? I’m so bummed!
(4 stars only because I somehow messed up and made it taste bad, 5 stars if you had made it for me haha)
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!!!
I have all the ingredients to make this except the tofu. Do you think it would work with cauliflower instead?
I made this tonight with cauliflower since I didn’t have tofu and IT WAS AMAZING! Because I used an entire head of cauliflower I doubled the recipe for the tofu seasoning and the Gen Tso’s sauce. Great recipe and my hubby who has eaten at least double his weight in Gen Tso’s from Chinese food places absolutely LOVED this recipe! Definitely going to add this to the arsenal especially for cold nights this winter when we are looking for some comfort food! Thanks MB! I love your recipes!
Yes it would totally work, Annie!
I’m literally making this for the second time this week per my hubby’s request!!!!
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
Way too much ginger and soy sauce.
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 ??
Can I use Arrowroot instead of cornstarch?
Yes that should work, Katelyn!
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!
Does the calorie count include the rice?
Hi Karen! It doesn’t include any of the additional sides, such as rice or broccoli.
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:)
My daughter made this for us on Father’s Day (2017). We had just returned home from 5 hours on the road. A delicious dish made even more delicious by her thoughtfulness and expression of love. I’m planning to make it tonight.
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!
This recipe is insane! love love love it!
Did you try hemp tofu?? What kind do I have to use for this recipe?
We haven’t tried it, Laura! If you do, report back on how it goes :D
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
Do you think this would freeze reasonably well once prepared?
Hi Sandra! I think the tofu would freeze well but am not sure about the entire meal. If you give it a try, report back on how it goes!
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)
Would this be just as good without any sugar?
It wouldn’t have as much flavor, but you could try cutting the sugar down if you prefer!
I cut the sugar and subbed honey and it was delicious! :)
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!
Ha! Thanks Meg! xoxo
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!
Yay! Thanks for sharing, Malory!
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!
Yay! Thanks Kate! xoxo
Thank-you so much for posting this. I need to adapt half of a recipe for Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts (Cook’s Illustrated) to use tofu instead of shrimp, and your clear instructions are so appreciated!
Was looking for a vegan friendly, healthy option to make my go to comfort food. FOUND IT! Thanks!
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 :)
I don’t understand why every time I cook tofu this way it just sticks to the bottom of the pan and crumbles into mush. I drain just the way I am supposed to, but I never get that crisp looking outside like you have in your photo, the tofu always just soaks up the oil and I am tired of eating a gelatinous mess of tofu! Please help!
When I first cooked this I had the same issue. I put my stove on high to heat the skillet then cooked my tofu in small batches. It takes more time but I was able to cook each piece perfectly! It stopped the cornflour coating my from coming off. I then cooked the veg with half the sauce, added the tofu and stirred a bit before adding the rest of the sauce. It turned out perfect! No broken bits!!
Try freezing the Tofu – after you cut it into cubes, after it’s frozen, thaw it out and squeeze out the water. Use extra firm tofu. This changes the texture of the tofu.
I had the same problem but it still came out delicious.
I finally got around to making this recipe and MAN IT WAS GOOD. My husband, who normally hates tofu, gobbled it up and said “best tofu I’ve ever had.” So thanks! Just one question: When I fried the tofu it stuck to the bottom of the pan, so a lot of the delicious brown cornstarch layer peeled off. Did I not heat the oil up enough? Should I have used a nonstick pan? Even still, it was divine. Thank you thank you!
Hi Tania, a nonstick pan will help with sticking issues, but if you do use a cast iron or metal skillet you might have needed to add a little extra oil! Next time, after heating the oil, add one or pieces of tofu to test it. If those pieces don’t stick, go ahead and add the rest!
Hands-down the best homemade tofu I’ve ever had! I love this with brown rice and stir-fried onions, garlic, and broccoli. I sometimes add some kimchi too–fab!
Hey! Im excited to try this but would like to leave out the soy–can cauliflower work? Thanks!
I love this recipe it was good, next time I will make more sauce. The tofu was crispy on the outside and tender on the inside. thanks.
Made this for the first time last night. Delicious! We gobbled it up. Also, I finally ordered your cookbook and it’s coming tomorrow. Yippee!
Absolutely scrumptious! I just made this dish and seriously cannot believe it’s vegan! WOW!!!! I started this journey 6 weeks ago and never thought it would be as easy as it has been. I brought your cookbook last weekend and am excited to see future projects. Thank you for making this transition so easy and still YUMMMMYYYYY.
This is so delicious! Easy to make – hardest part is not eating it all in one sitting!
I’m a bit of a wimp about spicy food so I omitted the dried chilies.
Amazing! Makes you feel like a gourmet chef.
Hi. First of all i love minimalist baker. It saved me when i became a vegan and was clueless. I tried this recipe and it came out delicious. My two teenage girls loved it. I only had difficulty getting the tofu crispy. It stuck to the pan. What am i doing wrong? Thanks, S
We need to start doing no oil. Any suggestions on how to replace the flavor of sesame oil? We can sautee in water, no issue. I’m thinking, perhaps, toasted sesame seeds?
Woah. This was SUPER DELICIOUS. Like, restaurant quality taste right here. I made this dish by itself (no sides) and it took me less than 20 minutes. Instead of soaking the tofu in the soy sauce/maple syrup mixture, I lightly drizzled some of the sauce over the tofu and tossed it around with the cornstarch before frying. After a crispy coating is formed I poured the sauce over it in the pan. Amazing :D
My daughter has recently become vegan and I’m always on the lookout for recipes that vegans are carnivores will enjoy. This one is fantastic! I am making it tonight for the third time in three weeks by family request. I use whatever fresh vegetable I have on hand – tight its with mushrooms, scallions and red pepper. It’s really one of the best tofu recipes I have ever made. Thanks so much for sharing!
Hi all! I made this for the second time tonight and happened upon an interesting substitution.
I thought I had a bunch of green onions, but it turns out I only had three left. I knew I needed to find something else to cook with the chilis because I had 15oz of tofu and already made a double batch of sauce. I didn’t want the main meal to be just tofu, quinoa, and a barge-load of tasty sauce! I found some garlic scapes in the fridge and chopped them up hoping for the best. Guys, it was sooooo good! I am a lover of garlic and this was not too overpowering even though there is already garlic in the sauce. If you have some garlic scapes lying around I highly recommend you give this a try, even in addition to the green onions.
I just devoured a bowl of this deliciousness. I am full and happy! I did everything just as the recipe instructed. The only issue I had was that my tofu didn’t get crispy on the outside. I’m not sure what went wrong, but it still tasted amazing. That is a LOT coming from me, because I generally don’t like tofu. I used 14oz of tofu because that’s what was in the pack I got. I didn’t increase anything else and it still worked out perfectly. I divided it into four servings (326 calls each for the tofu and sauce mixture) and served it with broccoli, carrots and white rice. It was so good. I highly recommend it. It took just under an hour from start to finish. It is absolutely worth it!
I’d give it a full 5 stars!!
This is a perfect recipe th u th u th u
Great recipe. One vegetarian and three meat-eaters in the family and we all loved it (especially the sauce). Happy to have found this website recently. Thanks!
This recipe is delicious! The heat from the red chilies is amazing, the marinade is perfectly balanced…and breading the tofu is a nice change to how I normally cook my tofu. I’ve found a few other gems on your site so I’ll definitely be ordering your book tonight! I did some substitutions: soba noodles instead of white rice. Bok choy instead of broccoli. And I added avocado, white onion and cucumber (minced) on top at the end.
Would this work with tempeh as well?
Thanks a bunch!
Veggie love from Holland :)
I haven’t tried it with tempeh, but if you do, let me know how it goes!
Incredible! This recipe is perfect, the flavors are so delicious and authentic. In fact, so authentic that I brought some to work for lunch today and my colleague walked into my office and exclaimed “you ordered Chinese?” Thank you for another great recipe. I can’t wait to get the cookbook.
SO GOOD. Just made this, currently eating it, my apt smells amazing… didn’t have dried chilies on hand and i love spicy, so definitely gonna make this next time with the chilies. I always buy the tofu from trader joe’s and was never able to make a fully satisfying meal out of it until now. Thanks!!
Excited to make it for my girlfriends birthday tomorrow …. Wish me luck….. Happy birthday Gina ??
Sooo delicious! My 21 yr. old, non-vegan, son had two bowls–it was that good. I substituted “non-meat” grilled chicken strips for the tofu. Thanks for all your wonderful vegan recipes.
Hey there, I was wondering what we could do to make this recipe a no-oil recipe?
Cheers.
This recipe was amazing. Increased the sauce by half but really didn’t need to. My 11 year old became a vegetarian a few months ago and this recipe is definitely going into regular rotation. We both loved it!
General Tso’s is my absolute favorite Chinese takeout dish and I like this better than any I’ve bought. I think the maple syrup made all of the difference. In my googling I found most recipes have chicken broth in them. I won’t be getting general’s tofu takeout unless it’s from a vegan place from now on. But who needs takeout with this!
FYI, I used Sambal Oelek since I didn’t have chili garlic paste and it added great chili flavor.
Great recipe! We’re definitely adding it to our regular rotation. I do agree with a couple of the other comments though, it took me about an hour to make. I kind of figured that would be the case just from looking at the recipe so I didn’t mind.
Thanks for this excellent recipe, Dana! It really satisfied my craving for greasy Chinese take-out, with the added benefit of having no MSG–win!
5/5, will make again very soon, but I have to agree with another commenter who said that the dish took longer than 30 minutes to make. I’m not sure if the total time is supposed to reflect just the time spent making the tofu and sauce (in which case, 30 minutes might be appropriate), but the meal will take longer if sides are added (which I did). In fact, I saw the time estimate, thought, “No way is that possible if I also make broccoli and rice,” and challenged myself to make the meal as efficiently as possible. I think I came in somewhere between 50-60 minutes (from putting water on to cook rice to stuffing my face with deliciousness). Thanks again for the recipe!
Thanks for sharing! If you make sides with it, it does take longer.
Love … Love… Super delicious ! Great job!
Thank you so much for this recipe!
We made it last night and absolutely loved it, this might become one of my new favourite recipes actually. We added some green beans to increase the vegetable part in it and they fitted very well in, but I’m sure it’s still wonderful without them.
This recipe is genius… I made it last night and we all loved it, including my two teen boys. Sauce is perfect blend of sweet/heat/salt. I’ve just ordered your book and can’t WAIT to get it.
I have to say though, no WAY is this a 30 minute recipe… I’m a skilled, experienced home cook, know my way ’round the kitchen and this took me WELL over an hour to put together. Just add up all the “let it sit” prep notes and your almost at 30 mins alone, without factoring in cook time. In no way do I want to slam the recipe… it’s going into my regular rotation ASAP… but I think you should be a bit more realistic with your prep/cook time windows.
Thank you for sharing this!
I love this recipe! I make so many of your dishes over and over again. This one is definitely a favorite! Thank you for posting such unique and delicious dishes…it would be hard to be a vegan without you. I’m making this dish right now for lunch!
Perfect Friday Night Meal! My non-vegan husband gobbled it all up! Cookbook is in the mail – can’t wait!
Dana, ….you’re genius. This was so delicious I almost made myself sick. ..I couldn’t stop eating this!
This looks delicious! Do you think it would work with seitan instead of tofu, for a more meaty texture?
I ran out of tofu so I made this with chestnut mushrooms instead and it was delicious! It tasted exactly like a takeaway, but obviously so much better for you! I think I would reduce the amount of tamari I used next time though as it got a little bit salty towards the end! Thanks for the recipe though :)
I just tried the sauce with veggies over rice. My littles like it which is huge because they are picky eaters. Thanks for the recipe. – grateful mom of three
This recipe was delicious! Usually your sauces with sugar are a monumental disaster for me – this one was a success! Will be using this method from now on. Next up you need to make a sesame tofu and/or sweet and sour!
Fantastic! Easy prep with delicious results. Thanks
A friend asked me to make this recipe for her, and I did this evening. It is DELICIOUS! Even her picky I-don’t-like-tofu granddaughter enjoyed it. Since I made extra, I brought some home for my husband and have to make again, soon, for him. He said it’s better than take out, and I agree!
Prep time 15min is a lie.
Was really good !!
This was great.
We had some of our vegan friends over for dinner (my fiance and I are both omnivores) and both they/we loved it! Thanks for the awesome recipe.
This was my first time cooking tofu and it turned out AMAZING! This recipe was better than I could have ever imagined! 5 stars all the way!
This was fantastic!! We used homemade chickpea tofu that we keep frozen in pieces. We don’t eat corn and didn’t know if arrowroot would work so we left the tofu plain.
We took note of the other comments and we only made the sauce under the Sauce heading and cut back the sugar in it from 1/4 cup to 2 tbsp. We left off the sauce under the Tofu heading completely. After dipping the tofu in we used the leftover sauce on the veggies. We also just used 1 tsp of coconut oil with the veggies and 1 tsp of coconut oil to cook the tofu. For us, this meal was definitely health food all the way.
Added some snow peas and haricot verts to the pan with the green onions. Had a big side of steamed broccoli too. Thanks so much!!
Mmmmmmmmm I just took my first bites!! It’s really good!!! I was looking up recipes for tofu because I bought some tofu at the oriental market awhile ago and wanted to use it, so the tofu I used was already spiced. Actually I used two different kinds, one was more firm in the package and called “dry and flavored,” the other was a little softer and also flavored or spiced. So I was hoping they would turn out okay and they are really yummy!! For me, it doesn’t really taste like the classic general tso’s but it doesn’t matter because it’s really good! Kind of greasy but I also made it at 7 in the morning haha.
Also this took me well over a hour to make. I’m sure the speedy organized people could get it done in a hour, but if you’ve never made anything like this before, I recommend giving yourself well over a hour to prepare this meal.
I also didn’t use vinegar in my sauce because I thought I had some but don’t! (Which needs to change ;)) And I skipped using the chili peppers to save money and just added extra chili garli sauce to my tofu. Also used garlic salt, probably would have been better with fresh or powder (but I was being cheap) and powdered ginger, which seemed fine.
I’d like to try this again with regular good ol’ no flavored and such tofu. It sure doesn’t seem like the healthiest thing especially when you throw that tofu in the pan (I used cast iron which worked really well) and you hear the oil (I used canaola) sizzling and popping (beware of little baby burns!)
But definitely a yummy treat!!
I’m taking mine to work and sharing it as lunch!
Thanks for the recipe! :)
Can’t wait to try the baking tofu process you talked about earlier!
Hi, I’m new to your blog and stumbled upon this recipe for General Tso tofu by googling how to prepare the dish at home. I made it exactly as directed and my husband, a friend, and myself had it for dinner. It was tasty however, I feel the recipe could be simplified to take less time and still have the same results. For starters, why steam the broccoli in a separate step? Broccoli does take longer to cook than other veggies, but by adding the fresh chopped florets and stem chunks (which are also good as long as the tough outer layer is cut away) into the pan just after the oil has gotten hot enough to release the aroma from the chilies and before adding the other veggies, this allows it to cook enough that it turns out tender-crisp which is the goal in stir-fry style. A hint: after rinsing the broccoli, don’t shake out all the water- the water that clings to it will help steam it in the wok or whatever pan you’re using. Also add some of the stir fry liquid and give it a good toss so that everything’s coated and constantly moving so nothing starts sticking but instead getting cooked quickly as it comes in contact with the hot oil and steam. Stir-fry technique was developed as a way to cook food quickly in order to conserve more expensive things like cooking oil and fuel, and if done properly does not use much oil at all. If I make this again, I will also omit the separate sauce marinade for the tofu and use the same sauce for the stir-fry. Thanks for the recipe, it was a good base from which to make one’s own personal mods.
I just made it and it tastes great! A bit too sticky for my liking, so next time I’ll add a little less cornstarch. But the flavor is exceptional! I’ll be making this again and again! :)
So amazing! Made this dish earlier in the week and it was such a hit my boyfriend asked that I please defer my choice of dish this evening for a repeat General Tso’s. We adapted a whole foods plant based lifestyle in January and I for one couldn’t have done it without all your recipes…thank you so very much!!!
This was EXCELLENT! I was very encouraged by all of the positive reviews and it certainly didn’t disappoint. Though I am a vegetarian and my husband is not, he really enjoyed this recipe and told me “it’s a keeper” (tofu and all)! Will definitely be making this again, though hoping to find a way to make it healthier! THANKS for the great recipe!
This was phenomenal! You’re a amazing, and you’ve made my recent transition to vegetarianism so much easier, and delicious!
Thank you! Thank you! Thank you!
Xoxo
Just made this dish and it was sooooooo good and easy to make. Typically I use the powdered ginger, not fresh but this time I had my husband by the fresh ginger and it took the dish to another whole level. The combination of the freshly grated ginger and the other Asian spices really made this dish top notch. My kids wanted seconds but sadly I only used one container of tofu. Next time two. Thank you Dana!!!!!
This was the first recipe I’d ever tried to make tofu, and OMG so good!!! After that I bought 2 more packages of tofu. I will definitely be making this recipe again.
I made this last night for guests, everyone loved it! I left out the chili peppers and just made the tofu….delicious!
This was absolutely delicious! I couldn’t find extra firm tofu so I just used firm. Also if one cant find fresh ginger 1/2 tbs of ground ginger worked for the recipe. i am adding this to my list of recipes that I rotate.
This is incredibly delicious!! I used chili flakes instead of dried red chilies because I have toddlers to feed and it still turned out great. I love your recipes!
Planning on making this tonight! But, I don’t have any coconut or maple sugar in hand. Can I sub regular white sugar? Is so, should I use a bit less?
That sauce looks so glossy and thick and gorgeous! And who can argue with a meal that high in protein?
Omg! This was so amazing! I dreamt about the night after I had it for lunch. And ate the leftovers for breakfast the next day! Been making your recipes nonstop for about 2 weeks (and tagging you on Instagram)! Mmm, mmm, good!
This was seriously delish…I made it less spicy so my 7-year-old could enjoy (she did)….I’m sure I would love the spicier way too! I find frying the tofu on all sides definitely makes this a bit more time consuming than some recipes, but it is definitely worth the effort! I marinated the tofu about 30 mins instead of just a few, and instead of tossing the marinade afterwards, I used it as a sauce for the steamed broccoli- which was an excellent choice as it was delicious! Thanks for the recipe :)
This recipe was amazing! Simple to prepare, yet the flavors were so complex and delicious. And I loved the texture of the tofu. One of the best stir-fries!
Omg I made this the other night and it was SO GOOD! I omitted the chilis because I’m a wimp when it comes to spicy things, but it still turned out amazing. Finally I know how to cook tofu in a way that makes it delicious :)
OMG! I just fell in love with food! Is that normal? LOL!
Thank you so much for this recipe! ♥
I made this last night and it was truly amazing! I love to cook and try new recipes and I also have a 14 year old that would prefer to not eat meat. Tofu was very foreign to me until recently. I have been scouring the web for tofu recipes and came across this one. This was honestly the best textured tofu I have cooked yet! I used potato starch as opposed to cornstarch because a lot of the asian styled recipes I cook call for it and I have been very happy with the silky texture it gives sauces. The only other modification I made was to double the sauce because it was THAT good!! This will definitely make it into the regular rotation. Thank you soon much.