This is one of those comfort food dishes that you make when a serious takeout craving hits, but you still want to cook at home to save a few calories and dollars.
My General Tso’s tofu is the perfect balance of spicy, sweet, and savory. It is loaded with protein (20+ grams per serving!) and comes together in just 30 minutes!
This recipe is a reader request – thanks Marshette!
Much like Singapore Noodles, I had never actually tried General Tso’s stir fry before. But from what I hear, it’s traditionally lightly battered and fried chicken tossed with a savory-sweet sauce, and cooked with green onion and dried red chilies for heat.
I think I can get on board with that.
Origins of General Tso’s Stir-Fry
It’s believed that General Tso’s Chicken stir-fry was created around the 1950s by a chef named Pang Chang-kuei. He was born in the Hunan province of China and went to Taiwan after the Chinese civil war.
He says the dish was inspired by flavors of Hunanese cuisine and named after a Hunanese general. Pang later moved to New York and opened his first restaurant. He adapted his recipe to cater to his new audience and the dish quickly spread in popularity.
To keep my version plant-based, I went with tofu. If you’ve followed this blog for long, you’ve probably seen my favorite way to make tofu taste good.
Well, even though I still love that method, I may love this new method even more (one I adapted from The Kitchn)!
Simply marinate the tofu in a bit of soy sauce, maple syrup, and chili garlic sauce before dredging in cornstarch and pan-frying in a little oil. The result is a flavorful tofu that’s crispy on the outside, tender (not mushy) on the inside, and comes together in about 20 minutes!
This dish gets some serious heat from dried red chilies, which you can find in most traditional and Asian grocery stores. However, if you have trouble locating some, either use fresh red chilies or extra chili garlic sauce.
Whatever you do, don’t skip the heat! That’s what makes this dish balanced and delicious.
I think you guys are going to LOVE this fake-out takeout dish. It’s:
Extremely flavorful
Perfectly spiced
Not too sweet
Satisfying
Comforting
Quick
& Dang delicious
This would make the perfect entrée to make when you’re craving takeout but want to stay in and make it a little healthier! Don’t get me wrong – I wouldn’t call this “health food.” But it is much lighter than what you’ll find at restaurants. Plus, 20 grams protein per serving!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
NOTE: Recipe modified to include texture improvements November 9, 2020.
General Tso’s Tofu Stir-Fry
Ingredients
FOR SERVING optional
- 4 cups cooked white or brown rice
- Steamed broccoli
TOFU
- 12 ounces extra-firm tofu
- 3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 Tbsp maple syrup
- 4-5 Tbsp cornstarch
- 2 Tbsp neutral oil (such as grape seed or avocado)
STIR-FRY SAUCE
- 2 tsp sesame oil
- 2 tsp cornstarch
- 2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
- 1 Tbsp ginger, minced
- 1 Tbsp rice vinegar (or sub white vinegar)
- 1/4 cup maple syrup
- 3 Tbsp tamari or soy sauce (or coconut aminos)
- 1 Tbsp water
STIR-FRY
- 1 Tbsp sesame oil
- 1 bundle green onions (bulbs removed, roughly chopped)
- 4-7 dried Thai red chilies (omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
- Sesame seeds, for garnish (optional)
Instructions
- If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
- Wrap tofu in a clean, absorbent towel and set something heavy on top to absorb excess moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
- Prep/chop green onions, garlic, and ginger at this time. Set aside.
- While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed (I left mine as is).
- Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
- Add tofu to a shallow mixing bowl (see photo) and top with 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.
- Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 5 Tbsp (amount as original recipe is written // adjust if altering batch size).
- To the hot skillet, add 2 Tbsp (amount as original recipe is written // adjust if altering batch size) neutral 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).
- Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside. NOTE: If you prefer firmer / crispier tofu, option at this time to transfer tofu to a 375 degree F (190 C) oven in a cast iron pan or parchment-lined baking sheet and bake for 10-15 minutes (or more) to dry it out. This will create a firmer, chewier tofu in the final dish. However, it does make it more than a 30 minute recipe.
- Return skillet to burner and increase heat to medium-high. Add 1 Tbsp (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.
- Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
- Remove pan from heat and add sesame seeds (optional). Toss to coat.
- Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.
Video
Notes
* Nutrition information is a rough estimate calculated without additional sides, such as rice or broccoli.
Nutrition (1 of 2 servings)
Natasha says
Sauce is delicious. Tofu process horrific. And no one I know that doesn’t work in a kitchen professionally can prepare this is 30 minutes. Just saying.
Hi Natasha, we’re so sorry to hear that was your experience! Would you mind sharing what didn’t work about the tofu process? This recipe is a reader favorite, so we’re wondering if something went wrong. We’d love to help troubleshoot, if possible!
Charisse says
Many recipes out there on the internet but I chose to make this because of the ginger. I wasn’t disappointed! Very good sauce. My boyfriend asked me why I never did this before. Will definitely cook again!
Yay! We’re so glad it turned out well, Charisse. Thanks so much for the lovely review! xo
Jennifer C Wilson says
Hi,
I would love it if you would edit the instructions for making this recipe. It is very confusing on how the recipe should be put together. I have made it several time and I mess it up every time. Even though, it tastes delicious. My daughter and I both love the recipe, but it would be helpful with a few edits. Thank you so much!!
Ingredients
US Customary – Metric
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
Need cornstarch for tossing tofu in a bag
4-5 Tbsp cornstarch do not add to mixture
Need oil for frying the tofu
2 Tbsp or more neutral oil (such as grape seed or avocado) do not add to mixture
STIR-FRY SAUCE
2 tsp sesame oil
2 tsp cornstarch
2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
1 Tbsp ginger, minced
1 Tbsp rice vinegar (or sub white vinegar)
1/4 cup maple syrup
3 Tbsp tamari or soy sauce (or coconut aminos)
1 Tbsp water
STIR-FRY
1 Tbsp sesame oil
1 bundle green onions (bulbs removed, roughly chopped)
4-7 dried Thai red chilies (omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
Sesame seeds, for garnish (optional)
Instructions
If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
Wrap tofu in a clean, absorbent towel and set something heavy on top to absorb excess moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
Prep/chop green onions, garlic, and ginger at this time. Set aside.
While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed (I left mine as is).
Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
Add tofu to a shallow mixing bowl (see photo) and top with 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.
Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 5 Tbsp (amount as original recipe is written // adjust if altering batch size).
To the hot skillet, add 2 Tbsp (amount as original recipe is written // adjust if altering batch size) neutral 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).
Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside.
NOTE: If you prefer firmer / crispier tofu, option at this time to transfer tofu to a 375 degree F (190 C) oven in a cast iron pan or parchment-lined baking sheet and bake for 10-15 minutes (or more) to dry it out. This will create a firmer, chewier tofu in the final dish. However, it does make it more than a 30 minute recipe.
Return skillet to burner and increase heat to medium-high. Add 1 Tbsp (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.
Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
Remove pan from heat and add sesame seeds (optional). Toss to coat.
Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.
Thanks for the review and rating! We’ll modify the instructions to be more clear!
Rina Schmidt says
I made this with Sriracha instead of chili garlic sauce and some green beans instead of broccoli. It was so delicious, the tofu was perfect, and I wish I could bathe in that sauce :D
Thanks for another great recipe (as always)!
Amazing! Thanks for sharing, Rina!
Karen Kouf says
UNBELIEVABLY GREAT, thank you! Made exactly as written except I had no garlic chili sauce so I used Siracha instead. Next time I’ll increase the amount of stir fry sauce as we like things a little saucier (I probably cooked it down too long) but perfectly perfect!!! Your recipes are always fab. :-)
So glad you enjoyed it, Karen! Thanks so much for your kind words and lovely review! xo
Bindy Bitterman says
I live in a senior facility that cooks for us. I am pre-diabetic, so I avoid rice, potatoes, etc., but sometimes the carb and sugar content are hard to assess–e.g., Gen. Tso’s tofu (no rice!). I suspect one serving may have more sugar than carbs, but it’s really delicious! Should I avoid it henceforth?
Hi Bindy, feel free to omit the rice if concerned! We can’t offer any personalized nutrition advice and would suggest speaking with your health practitioner about what’s right for you.
Debbie says
Hello!
I made this and I didn’t have cornstarch and I just used normal flour and it turned out great.
Thanks for sharing, Debbie!
Ambra says
This recipe was delicious! Will make over and over again. As mentioned at the end of the recipe, this dish is best eaten fresh. The tofu changes the consistency the day after.
Thanks for sharing!
We’re so glad you enjoyed it, Ambra! Thanks so much for sharing!
Jane says
Made this last night and it was delicious! Pressed the tofu for about 30 minutes and used brown sugar instead of coconut sugar. Didn’t have any dried red chilis, so added extra chili garlic sauce, threw in some steamed broccoli and we devoured it!!! Thank you for a new favorite!
We’re so glad you enjoyed it, Jane! Thanks so much for sharing! xo
Karianne says
Hi Dana,
Could you just make the sauce and marinate the tofu in that vs. making a separate marinade?
You can, but it’s kind of key in our experience for best flavor! Let us know how it goes if you try though!
Katy says
Very tasty! I’ve never had the original as it doesn’t seem to be in the UK, but I needed a quick spicy takeout style fix. I lazily air fried the tofu (I am also a big fan of the oven method as referenced) so didn’t bother with the marinade or those steps as I was in need of food, and it came out great with some added mushrooms too. Thank you! I halved the maple syrup and it was plenty for me, as with everything we’re all different so adjust if you know you don’t have a sweet tooth.
We’re so glad you enjoyed it, Katy! Thanks for sharing! xo
Christina M Tucker says
Thank you for such an amazing sauce! I will never eat out again! WOW! However, the tofu was a pain in the butt and mine was too soft- my fault. I may just do it in all veggies. I doubled the sauce bc I am a saucy gal and used my upstate NY maple. It was the bomb! My daughter and housemate left none for seconds!!! Thanks for this! #GFdeliciousness
Whoop! We’re so glad you enjoyed it, Christina! Thanks so much for the lovely review!
Magda says
Great recipe thanks for sharing! Would definitely make next and maybe go down a little on the maple syrup. I added aubergine and cauliflower and it was just perfect ❤️
We’re so glad you enjoyed it, Magda! Thanks so much for the lovely review! xo
Camille says
SO good! I decided to switch it up from making the baked peanut butter tofu – if you haven’t tried it do it. I subbed red chilies for jalapenos and green onions for sweet onions, because that’s all I had and the flavour was awesome. However, even though my tofu was crispy when I took it out of the pan, the cornstarch got really clumpy when I added the sauce, but that may be just a me problem.
We’re so glad you enjoyed it, Camille! To prevent the cornstarch from getting clumpy in the sauce, make sure to use a whisk. If that’s still not working, you can add it to a small amount of liquid first and then to the remaining sauce. Hope that helps!
Julia says
Soooo yummmy!! Will definitely be adding this to my regular rotation. The sauce is absolutely delicious. I doubled the sauce but only did 1/3 cup of maple syrup rather than 1/2 and it was plenty sweet. Highly reccomend!
We’re so glad you enjoyed it, Julia! Thanks so much for the lovely review! xo
natmytype says
Delicious!
natmytype says
First time I have ever cooked tofu and it was delicious! Left out the peppers though to make it more kid-friendly and it was a hit with everyone.
We’re so glad everyone enjoyed it! 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
Kat says
This is a favorite I’ve made many times. I never have dried chiles and I’ve found it’s easy to just go ahead and add the chili garlic sauce right to my stir-fry sauce mix. Today I had broccoli to use up, so instead of making the tofu I stir-fried the broccoli and used a half batch of the sauce to finish. It was an easy, quick lunch that I will keep in my back pocket to use up odds and ends of veggies!
We’re so glad you enjoy this one, Kate! Thanks so much for sharing!
Kim says
This has been on the menu every two weeks, ever since my sister shared a link to your recipe. Delicious! But I do wonder, will marinating longer change the consistency of the tofu? I like to prep as much as possible so I can make dinner quickly. Thanks for your tips!
It shouldn’t change it much here, just infuse more flavor!
Anna says
We love this recipe and always go back to it as a weekly staple – healthy, easy to make, and delicious!
Thanks for sharing, Anna!
Rike says
I believe this was the first time I actually made tofu taste good. I’m amazed by the gingery spicy flavor, so delish! Thanks a lot for this recipe, it’s a game changer :)
We’re so glad you enjoyed it, Rike! Thanks so much for the lovely review!
Mimi says
This recipe is FANTASTIC!! I doubled the stir fry sauce, added steamed broccoli and served over brown rice. So so good!
We’re so glad you enjoyed it, Mimi! Thanks so much for sharing! xo
Signe Madson says
I love this so much! I have shared this recipe with all my friends and have it in my recipe rotation. I have some panko and was wondering if I could crust my tofu with it instead of cornstarch?
That would be a different approach but might work? Let us know if you try!
Hangry MC says
I air fried the tofu because the tofu was sticking to the Dutch oven I was using to fry it. It turned out delicious!
We’re so glad it turned out well! Thanks for sharing!
Kendyan says
Ok.. I made this last night.. and AMAZING. My family are trying to eat less meat and your website has been an awesome starting point for us!!!! It was my first time cooking with tofu and I was very nervous. However, it turned out delicious! My husband was even impressed. Only thing I did different was added a bunch more different kind of vegetables. If possible, could you spare any advice on crisping up tofu? I tried frying but my tofu still was soft :/. But it was still delicious! Thanks!
Hi Kendyan, we’re so glad it turned out well and that our recipes are helping! We’d suggest checking out this post.
Lesley says
I made this last night, following the recipe. It turned out wonderfully and I can’t wait to make it again. Really outstanding meal!
Yay! Thanks so much for sharing, Lesley! xo
Jenny Spencer says
Hi Dana! This is Raine. I made this last night and it was AMAZING!!!! My whole family loved it so much. This will definitely be made again!
Thank you,
Raine :)
P.S. We used different veggies like kale, celery, onion, carrots and it still was great.
Yay! We’re so glad you and your family enjoyed it, Raine! Thanks so much for sharing!
Vanessa says
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.
Thanks for sharing, Vanessa! We’re so glad you enjoyed it!
Heather says
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! :)
Yay! We’re so glad you both enjoyed it, Heather! xo
Shalima says
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!
We’re so glad you and your family enjoyed it, Shalima! Thanks so much for the lovely review!
Tosh says
This was sooo tasty! I added more red peppers 🌶 and doubled the chili garlic sauce for extra heat!
Thanks so much for the lovely review, Tosh. We are so glad you enjoy 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
Amanda B says
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!!
Whoop! We’re so glad you and your family enjoy it, Amanda! Thanks so much for sharing!
Jaya Drew says
Hi Minimalist Baker, can you substitute tapioca powder for corn starch or not use it at all?
Hi Jaya, we wouldn’t recommend omitting it because the sauce wouldn’t thicken. We haven’t tried tapioca, but it might be worth a shot! Or perhaps try arrowroot starch? Let us know how it goes!
Uma says
My family absolutely loved this!! It was the first successful tofu recipe I’ve used so far. Thanks for sharing !
Yay! Thanks for sharing, Uma!
mehar says
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
Thanks so much for the lovely review and for sharing your modifications, Mehar. 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
Emma says
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!!!
Thanks so much for sharing, Emma! We’re so glad you both enjoy it!
Tina says
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!
We’re so glad you enjoyed it, Tina! Thanks so much for the lovely review!
Zofka says
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.
Whoop! Thanks so much for sharing, Zofka!
Becky g says
I don’t have grape seed oil. Do you think vegetable oil will be ok?
Sure!
Jackie Eckel says
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!
Whoop! Thanks so much for sharing, Jackie! xo
Susan says
Under the nutrition info, is the sodium per serving actually 3076 mg? When I check the ingredient list, it just seems off.
I need to watch my sodium intake and I want to try this recipe! :)
Hi Susan, the sodium amount is correct. You can use a low sodium tamari or coconut aminos to decrease the sodium content. Hope that helps!
Carrie says
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.
Whoop! We’re so glad everyone enjoyed it! Thanks for sharing!
Hana says
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
We’re so glad you enjoyed it! Thanks so much for the lovely review, Hana!
Mariya says
I loved the flavor of this recipe, i give it an A++!
However, what i found the most challenging was getting the tofu to not stick to the pan. I used a cast iron skillet as instructed and grape-seed oil but found that almost all of the corn starch coating got stuck to the bottom of the pan and the tofu became a mush. It came out great either-way but did not look like the perfectly crisp tofu squares in the photo recipe.
Did i mess up and do something wrong, is it my cast-iron skillet?
Thank you!
As the tofu cooks up, it’s common for the sauce to stick a little. You can use a non-stick pan to avoid this entirely.
Reiko says
It does that with my non-stick pan too. Still tastes okay, but that’s the most annoying part of this otherwise wonderful recipe. Too much cornstarch, maybe? I don’t know.
Hmm, strange! You could try less if it seems to be plenty thick. Let us know how that goes!
Ines says
This recipe sounds delicious – I always liked General Tso’s chicken before I became vegan and gluten free. I also have a problem with corn and any products made from it. Could arrowroot or tapioca starch be used instead of the cornstarch? If so, would it be the same amount or different (some other recipes when I’ve tried an equal substitution didn’t work out).? Thanks so much!
Hi Ines, we haven’t tried it, but arrowroot should work. Maybe try a bit less?
Magda says
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! :)
Thanks for the feedback, Magda! We’re so glad you enjoy it!
Diana says
This is super yummy! My boyfriend said it’s his favorite tofu dish yet! Unfortunately I only had firm tofu, not extra firm, so it didn’t crisp up nicely like in your photos. But still very delicious! Thanks again for another awesome recipe :)
Diane says
This was absolutely delicious! Lots of multitasking for an amateur cook like me but 100% worth it. Will make again
We’re so glad you enjoyed it, Diane! Thanks for sharing! xo
Sabrina says
I’m so looking forward to making this! i remember loving this dish before i went vegan since it normally comes served with beef in an Aisan restaurant.
I’m wondering if i can use arrowroot starch instead of corn starch?
thanks!
Hi Sabrina, That should work! Let us know how it goes!
Laura says
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.
Thanks for the feedback, Laura! We’ll take a look and see if we can make improvements.
Kristen says
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!!
Beth says
We loved this! Even my picky kiddos approved.
Yay! Thanks for sharing, Beth!
Annie says
I made this today,and it was just fabulous, everyone plates were clean.
Great recipe
God bless you for sharing this.
Thanks so much for the lovely review, Annie. 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
Callie V says
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!
Carmen says
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!
Mary says
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.
uyen Tran says
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
Loraine says
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.
SF says
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!
Ingrid says
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!
Anna says
Absolutely love this recipe! I make it almost every week.
Whoop! We’re so glad you enjoy it, Anna! xo
Jenna says
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
Sonya La Penna says
Can I use arrowroot starch instead of cornstarch??
That should work! Let us know how it goes!
Megan says
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!
Kamee says
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!
Caroline says
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!
Renay Lang says
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.
Deema Simaan says
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!
Sara says
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!
Aileen says
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!
emily says
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.
Elizabeth says
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.
Elizabeth says
Five stars…forgot to rate it in my comment.
LeAnna says
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!
Jenny says
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?
Sara says
Too much cornflour perhaps?
Grace says
This turned out amazing! I will definitely make it again. I followed the recipe as written, using chili garlic sauce instead of peppers.
Ellen says
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!
Christine says
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!
Jenny Abeles says
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/
Jenny Abeles says
That’s exactly what I did and it was perfect! Thanks!
Wanda says
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!
Naomi says
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
Alex says
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!
Anita says
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!
Sari says
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!
Katrina M Hamilton says
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!
Ili Bugggg says
What’s “toasted sesame oil” vs sesame oil?
Toasted sesame oil is brown and has a stronger flavor.
Katrina says
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
Karine says
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!
Jessie says
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!
Teresa says
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
Laura Adams says
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!
ree says
Will make again!
Ree says
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.
Amber says
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!
Claudia says
Made it several times, delicious.
Great! Thanks for sharing, Claudia!
Michelle says
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?
Daina says
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!
Luris says
Delicious! Better than take out.
Rhianna Thurber says
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
Sarah says
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!
Lane says
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.
Jocelyn says
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.
Avia says
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 ?
Lindsey Phelps says
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?
Maria says
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!
Kimberly says
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!
Jessica says
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?
mary says
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.
Gwen says
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!
Michelle says
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!
Shelby says
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!
? says
Insane!
Jenny Brooks says
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.
Heather says
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
Jackie says
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!
Lauren says
This was delicious!!!! Tasted like take out ??
Lina says
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.
Maria says
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
Lynn says
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
Susan S says
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!
Susan S says
*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
Lyn Hawgood says
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.
dani says
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
Brittany says
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.
Peter Rattew says
I have never tasted tofu this tasty before!! Definitely going to cook this a lot more.
Shelaki says
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.
Ellis says
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!
Fran L says
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
Vicky Glen says
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!
Susie says
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 ?
Alison says
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.
Claudia says
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 :)
Sabrina says
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!
Adrienne P. says
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.
Adrienne E Block says
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??
Jamie says
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!
luciana paula toyos gambarino says
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!!!!
Sarah Bolaski says
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.
Sarah Bolaski says
Okay great! We have a ton of them we dried from out garden this summer! Making this in a couple days!!
Kay Kay says
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!
Lauren says
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 ;)
Theresa says
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!
Tina Whitlock says
This was amazing!! Not sure I could say much more. THANK YOU!!
Jenna says
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!
L says
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!
Danielle Reavis says
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!
Amanda says
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.
Kerry says
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!
Mike says
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!
Ariana Grant says
I tried this and it was amazing, the longer I get it simmer the better the tofu taste!
Yay! Thanks for sharing, Ariana!
Soi says
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!
Marianne says
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!
Mar says
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.
Kortni says
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
Shannon says
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
Dominique says
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!
Diana S. says
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!
Ambika says
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!
Rhonda says
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.
Nathalie says
SO FRIGGIN GOOD
Woot woot!
Tanya says
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!
Lídia says
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!
Rob says
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!
Cindi Crain says
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!
Katie says
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!!!
Sarah says
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.
Debbie says
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.
Leah Heiser says
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)
Patricia says
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
Alex says
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!
rosh says
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.
Laura Van Deusen says
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.
Gina says
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!!!
Annie says
I have all the ingredients to make this except the tofu. Do you think it would work with cauliflower instead?
Annie says
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!
Annie says
I’m literally making this for the second time this week per my hubby’s request!!!!
Elizabeth says
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.
Katheryn says
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!
Lou says
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 :-)
Claire Price says
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!
Meg says
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.
Jessica says
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!
Angela W Broyles says
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!
David says
This was seriously AMAZING!!!!. Thanks so much for this recipe.
Alison says
6 Tablespoons of soy sauce for one package of tofu? Geez. You’re better off ordering Chinese takeout
Jackie says
Way too much ginger and soy sauce.
Jackie says
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.
Josy says
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!
Gabrielle says
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!
Kelsey says
Warning, don’t sub arrowroot powder for corn starch. I tried and it turned into a big inedible sticky tofu ball. :(
Abby says
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!
Guillemette says
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!
Michele says
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.
Marissa Kessenich says
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!)
Tisha says
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. ?
Nicole Mackie says
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 :).
Kendra springer says
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 ??
Katelyn says
Can I use Arrowroot instead of cornstarch?
Yes that should work, Katelyn!
Josie says
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!
Karen Lothrop says
Does the calorie count include the rice?
Hi Karen! It doesn’t include any of the additional sides, such as rice or broccoli.
Lívia says
Really awesome!
Jennifer says
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:)
Pat says
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.
Robin says
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!
NevadaCity Cook says
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!
Alex says
This recipe is insane! love love love it!
Laura Alvarez says
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
Molly says
I made this tonight–YUM! Tofu is not in my wheelhouse but I have a feeling this might be a gateway recipe. Thanks!
Ashley says
I’ve used this recipe for tofu and tempeh & it turns out delicious either way everytime
Sandra says
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!
Erin says
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!
Markie says
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)
Travis says
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!
Nicole Mackie says
I cut the sugar and subbed honey and it was delicious! :)
Rachel says
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!
Becky says
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!
Brennan says
The recipe calls for discarding the bulbs of the green onions but I find the bulbs to be the most flavorful part..!
Mary G says
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!
Kay says
Really great technique for coating and frying the tofu and overall fantastic dish! I make it at least once a week by request!
Lorraine says
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)
Rebecca Hales says
I made this tonight. Came out great!! I’ll make it again for sure. I just wish I had ma