This is one of those comfort food dishes that you make when a serious takeout craving hits, but you still want to cook at home to save a few calories and dollars.
My General Tso’s tofu is the perfect balance of spicy, sweet, and savory. It is loaded with protein (20+ grams per serving!) and comes together in just 30 minutes!
This recipe is a reader request – thanks Marshette!
Much like Singapore Noodles, I had never actually tried General Tso’s stir fry before. But from what I hear, it’s traditionally lightly battered and fried chicken tossed with a savory-sweet sauce, and cooked with green onion and dried red chilies for heat.
I think I can get on board with that.
Origins of General Tso’s Stir-Fry
It’s believed that General Tso’s Chicken stir-fry was created around the 1950s by a chef named Pang Chang-kuei. He was born in the Hunan province of China and went to Taiwan after the Chinese civil war.
He says the dish was inspired by flavors of Hunanese cuisine and named after a Hunanese general. Pang later moved to New York and opened his first restaurant. He adapted his recipe to cater to his new audience and the dish quickly spread in popularity.
To keep my version plant-based, I went with tofu. If you’ve followed this blog for long, you’ve probably seen my favorite way to make tofu taste good.
Well, even though I still love that method, I may love this new method even more (one I adapted from The Kitchn)!
Simply marinate the tofu in a bit of soy sauce, maple syrup, and chili garlic sauce before dredging in cornstarch and pan-frying in a little oil. The result is a flavorful tofu that’s crispy on the outside, tender (not mushy) on the inside, and comes together in about 20 minutes!
This dish gets some serious heat from dried red chilies, which you can find in most traditional and Asian grocery stores. However, if you have trouble locating some, either use fresh red chilies or extra chili garlic sauce.
Whatever you do, don’t skip the heat! That’s what makes this dish balanced and delicious.
I think you guys are going to LOVE this fake-out takeout dish. It’s:
Extremely flavorful
Perfectly spiced
Not too sweet
Satisfying
Comforting
Quick
& Dang delicious
This would make the perfect entrée to make when you’re craving takeout but want to stay in and make it a little healthier! Don’t get me wrong – I wouldn’t call this “health food.” But it is much lighter than what you’ll find at restaurants. Plus, 20 grams protein per serving!
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
NOTE: Recipe modified to include texture improvements November 9, 2020.
General Tso’s Tofu Stir-Fry
Ingredients
FOR SERVING optional
- 4 cups cooked white or brown rice
- Steamed broccoli
STIR-FRY SAUCE
- 2 tsp sesame oil
- 2 tsp cornstarch
- 2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
- 1 Tbsp ginger, minced
- 1 Tbsp rice vinegar (or sub white vinegar)
- 1/4 cup maple syrup
- 3 Tbsp tamari or soy sauce (or coconut aminos)
- 1 Tbsp water
TOFU
- 12 ounces extra-firm tofu
- 3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
- 1 tsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 Tbsp maple syrup
- 4-5 Tbsp cornstarch
- 2 Tbsp neutral oil (such as grape seed or avocado)
STIR-FRY
- 1 Tbsp sesame oil
- 1 bundle green onions (bulbs removed, roughly chopped)
- 4-7 dried Thai red chilies (omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
- Sesame seeds, for garnish (optional)
Instructions
- If serving with rice and broccoli, begin preparing at this time. Cook the rice on the stovetop, in the Instant Pot, or in a rice cooker. Steam the broccoli in a steamer basket set over boiling water for ~4-6 minutes. Otherwise, move onto the next step.
- Drain tofu and wrap it in a clean, absorbent towel. Set something heavy on top to absorb excess moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
- Prep/chop green onions, garlic, and ginger at this time. Set aside.
- While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed (I left mine as is).
- Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
- Add tofu to a shallow mixing bowl (see photo) and top with 3 Tbsp tamari or soy sauce, 1 tsp chili garlic sauce, 1 tsp sesame oil, and 1 Tbsp maple syrup (adjust amounts if altering number of servings // DO NOT ADD CORNSTARCH AT THIS TIME). Toss to combine. Let rest 2-3 minutes, stirring occasionally.
- Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer – about 4-5 Tbsp (adjust amount if altering number of servings).
- To the hot skillet, add 2 Tbsp neutral oil (adjust amount if altering number of servings) and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
- Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside. NOTE: If you prefer firmer / crispier tofu, option at this time to transfer tofu to a 375 degree F (190 C) oven in a cast iron pan or parchment-lined baking sheet and bake for 10-15 minutes (or more) to dry it out. This will create a firmer, chewier tofu in the final dish. However, it does make it more than a 30 minute recipe.
- Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil (adjust amount if altering number of servings), chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
- Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
- Remove pan from heat and add sesame seeds (optional). Toss to coat.
- Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.
Video
Notes
* Nutrition information is a rough estimate calculated without additional sides, such as rice or broccoli.
Nutrition (1 of 2 servings)
S. Marks says
Dana, ….you’re genius. This was so delicious I almost made myself sick. ..I couldn’t stop eating this!
Betsy says
This looks delicious! Do you think it would work with seitan instead of tofu, for a more meaty texture?
Emma Fitz says
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 :)
shea says
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
Hannah says
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!
Sheila says
Fantastic! Easy prep with delicious results. Thanks
Kate says
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!
Joe says
Prep time 15min is a lie.
Melissa says
Was really good !!
Lacey says
This was great.
Jenn N. says
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.
Karen says
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!
Nina says
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!!
Fluffykins says
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!
Amber says
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.
Luseji says
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! :)
yoko says
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!!!
LisaB says
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!
Jacqueline says
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
Melanie Turner says
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!!!!!
Suzanna says
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.
Barb says
I made this last night for guests, everyone loved it! I left out the chili peppers and just made the tofu….delicious!
Shawna says
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.
Celeste says
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!
Pooja says
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?
Ana @ Ana's Rocket Ship says
That sauce looks so glossy and thick and gorgeous! And who can argue with a meal that high in protein?
Erica says
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!
Jen says
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 :)
Ruth says
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!
Ashley says
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 :)
Ginger says
OMG! I just fell in love with food! Is that normal? LOL!
Thank you so much for this recipe! ♥
Rebekah says
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.
Bianca says
I’m in love with this recipe! I added the broccoli after I sauteed the onions with the chilies. I also added bok choy. It was absolutely delicious! I did the unhealthy thing and had it with sticky thai rice but I plan to have the rest with brown basmati rice!
I love your recipes!
Dolores says
Those recipe was amazing! Will be making again!
Nicola says
I just made this, and I have to say it is absolutely amazing! I added some snow peas in while sautéing the green onions for some extra crunch. Will be making this recipe over and over it is that good!
Brooke says
Just made this with my wife and it was delicious. However, the 36.6g of sugar and 2774mg of sodium per serving make it super unhealthy from a sugar/sodium perspective. The 2774mg of sodium is, in a single meal, more than the entire day’s recommended maximum of 2300mg. Yikes!
And sugar is best kept to 5% of total calories, which would be about 25g per day– 36.6g puts a person well over that in a single meal. Double yikes!
Super tasty? Yes. Something to eat more often than once in a blue moon? Sadly, definitely not.
It’s definitely not health food, but it’s healthier than takeout! Glad you enjoyed it, Brooke ;D
Brooke says
We definitely did! Going to try cutting the maple syrup and soy sauce in half next time and see if it still holds some good flavor. My wife and I use your recipes almost every day– they are always amazing, and your food photographs are incredible. We plan to pre-order your cookbook for ourselves and my mom. So happy that your partnership with Penguin means the book will reach far and wide:)
Laura says
Thank you, Dana! You have taken my crispy tofu skills to a whole new level! Delicious and easy – just like everything else you post.
Theya says
I made this tonight! I omitted the hot peppers, as I have a six-year-old. I did add some water to the pan when I added the sauce and the tofu as it turned really thick instantly but it turned out delicious. Both of my kids loved it and sadly there will be no leftovers…This will be in our regular rotation for sure.
Sheila says
Thanks Dana! I can have General Tso again! I love the way the tofu cooks up in this recipe. I’ll be using this technique to try out some other stir-fry dishes.
Kate says
Wow, this recipe looks fantastic!! Can not wait to try it.
Kathryn A. says
When you posted this recipe, I wasn’t in the mood for spicy food, so I made the original tofu recipe that you linked to. Well, it was so amazing (that firm consistency! that crispy exterior!) that I had to try this one next. And oh my god, this totally hit the spot. It’s the perfect balance of spicy and sweet and garlicky. Better than Chinese takeout! And I feel good about eating it!
Beata says
Looks great I can’t wait to try this one; I love adding tofu into my dishes to avoid eating meat.
Georgia says
SO MUCH YUM!
Made this for dinner twice this week. I had to show it off. I added some mushrooms and greens to the tofu to jam in a little more veg. And that sauce IS AMAZE. Thanks for the recipe!
SJ says
This was delicious. I made it Saturday. The only change I made was to include green beans, but otherwise I made it exactly as written and it was amazing!
Sunshine says
I am soooooo not a tofu fan but this recipe made it taste so yummy. Thanks for the recipe.
Jess says
This turned out AWESOME. I never thought I (or my boyfriend!) would like tofu so much. I didn’t have chili garlic sauce or dried red chilies so I subbed in some chili paste I had on hand for both ingredients. I also added the cut up tofu directly to a freezer bag then added the wet ingredients to soak in, mixing the bag occasionally. I did use probably 1-2 T. more of cornstarch when that was added in though. This is definitely a new favorite in our kitchen!
Sher says
Thanks so much. We have no good Chinese restaurants over here in Bend OR. This was outstanding! I have to give the other half away so I don’t eat it all tonight! I think baking the tofu would work perfectly. The oil content worries me but sometimes there’s just no substitute for frying to get the right kind of crisp. I did happen to use tofu that had been frozen then thawed. It makes a big difference in the firmness of the tofu…
T says
I’m salivating
Brook says
Made this for myself and let my meat loving family try it and they actually really like it!! I never thought I could get them to like tofu haha. This recipie is great and tastes really good. While it does take awhile to make, I thought it was completely worth the effort.
mathviking says
This was great! Very easy. I even made half the batch for me and the other half when my husband got home from work.
I substituted dried red pepper flakes because I didn’t have the whole dried chiles. That worked well. A shake or two added enough spice.
Alyson says
Amazing! Made this tonight and loved it, thank you! Will make again.
Libby says
This is a great recipe! My husband loves Chinese food , but I never want to order take-out due to quality concerns (not many reputable places in our area). He really liked this recipe and said he would choose this over take-out any day. Woo hoo!
Ockasan says
Taste good. But mine didn’t look as good as yours
Ockasan says
I was trying to pick 5 stars but it wouldn’t take
Breana says
This recipe is the BOMB. I’m always drooling over the various stir-fries at asian eateries because of their sauces, but I can’t eat the darn meat-laden things! Everything about this dish was flavorful and filling. I had to make substitutions for what I had on hand but I think I did justice even in the improvisation (sambal and minced garlic instead of the chili garlic sauce). Instead of the veggies you listed above, I stir-fried yellow onion, orange bell pepper and an anaheim pepper. So satisfying. Thank you for taking the time to veganize such recipes even when, like myself, you’ve never had the chance to eat the real deal.
JEANNIE ELIAS says
I ALSO PLAN TO DO THIS WITH EGGPLANT SINCE THATS MY FAVORITE DISH AT PANDA AND THEY NEVER HAVE IT LATELY….NOW I CAN DO IT MYSELF. THANKS SO MUCH. YEAH.
JEANNIE ELIAS says
TASTY TASTY ..AWESOME RECIPE!!! JUST LIKE RESTAURANT QUALITY BUT MAKE IT YOURSELF FRESH & CONTROL INGREDIENTS. THANKS FOR EXCEPTIONAL RECIPE. I PLAN TO USE THIS WITH SHRIMP AND CHICKEN FOR THE NON VEGAN COMPANY FAMILY AND MYSELF SINCE IM BOTH. LOVE IT. TASTY TASTY
R says
Wow! I used a 15oz block of tofu, doubled the sauce, and used extra garlic-chili sauce instead of the dried chilies. Absolutely Wonderful.
Amy says
This is so delicious!! I am so happy to have found a way to crisp up tofu so nicely. I will definitely be making this again very soon. Telling all my friends and family about this gem!
Dana says
Definitely going to try this
AllyQ says
The stir fry sauce was excellent. We tossed in brussel sprouts and broccoli – no extra sauce needed. Meat-eating friends were very impressed with the texture and flavor of the tofu. Thank you for sharing and Gung Hay Fat Choy!
Sue says
This is a definite winner! I cubed both tofu and a Portobello mushroom and served with brown rice and steamed broccoli. Absolutely LOVED it! Thanks Dana!
Elizabeth says
My husband and I made this for meatless Monday and Chinese New Year and I have to tell you it was spectacular. I’ve never cooked tofu before even though I’ll eat it at restaurants and my husband was very nervous about this dish and was prepared to dislike it. 2 servings later and he is a convert! The sauce was perfectly sticky and sweet and spicy. Loved it!!
Natasha says
This turned out really well – flavour was excellent! I liked how the tofu was saucy enough that when you added the plain, steamed broccoli it picked up the sauce as well. I need to perfect my art of frying the tofu though – I don’t think they were quite crispy enough though that’s my bad! I didn’t want to burn it. Overall an 5 stars and will be adding this to my list of favourite vegan recipes. Thanks!
Georgie @ Healthy Pears says
This looks so fresh and delicious! I can never get my tofu to look that crispy!!
Justine says
This might be a silly question but are you supposed to eat the dried chilies whole? Or are they more to add spiciness to the dish and to be discarded once on the plate? This looks delicious and exactly up my ally. Can’t wait to try it out!
Sarah says
This is the 2nd recipe of yours I’ve now made (the first being scrambled tofu) and both were absolutely delicious! My kids *loved* this. The only change i made to this (and the scrambled tofu) is that I doubled the sauce. Will definitely be making again, and Im excited to try more of your recipes! Thank you!!
Laura says
I didn’t think you could outdo your Crispy Peanut Tofu recipe, but this is unbelievably good. Will be making this on a regular basis.
My only complaint is that both my husband and I thought the ginger flavor was too strong. Will use less next time.
Also, I threw some cashews into the pan at the end and loved the crunchiness they added.
Diane says
I am quickly working through all of your recipes, and all of them are five stars! Tonight we made this, and it was awesome but I just can’t ever get the hang of pan-frying tofu. It never seems to work for me–it always sticks. Do you think it would work to just pop the marinated squares of tofu in the oven to bake it before adding it to the sauce?
Cynthia says
I had a box of tofu and broccolli so it was made to be! I made this tonight. Did not have any sesame oil but I still think it came out good! I did press the tofu longer (about an hour and a half) then let it dry out a little. I did not marinate it with the soy sauce, and I think this did make it harder for the cornstarch to stick because the tofu was pretty dry. So putting a little sauce on the tofu before coating may definitely help!
Loved the sauce, it thickened up beautifully and quickly.
Lily says
This is UNREAL tasty. I had it with brown rice and steamed veggies. It will be a frequent dish I know already! So tasty.
Tamar says
Hey Dana!
I’ve made this recipe for a family dinner and it was everything it promised to be: sweet savory deliciousness. My family, who are meat eaters, finished the whole thing and asked me to make more!
It’s a pleasure making them fall in love with vegan dishes thanks to your recipes :)
Leann says
This was excellent! I am not really a tofu person (I could never, say, eat a block of grilled tofu…just, no) but I had tofu left over from making miso soup and conveniently had the rest of the ingredients. I was so pleasantly surprised with the results of the stir fried tofu! I made quite a few changes to the rest; I added chili garlic sauce to the sauce base instead of the chilis and used a combo of thin green beans, bell pepper, shiitake mushrooms and green onion for the vegetables. SO GOOD.
Rachel says
Just made this for dinner tonight, and, boy, is it delish, especially the sauce! One tip for success with the tofu. I tried flipping with a silicone spatula at first, and the tofu was all staying stuck to the bottom. I went back and scraped it all up with a metal spatula and had better luck after that.
Melissa says
I tried making this recipe yesterday for lunch and it came out great. So great, we had it again for dinner tonight! You really nailed this recipe:) My husband said he felt like we were eating out at a restaurant. Never thought I could cook yummy Asian style food until now- thank you for this amazing recipe!! Hope you’ll come out with a szechuan tofu recipe sometime in the future:)
Michelle says
Wow! Just made it for the first time. So. Freaking. Good!!!!! Will be making this a lot.
Becky says
This was great! I love your recipes. I quickly stir fried broccoli and mushrooms and added them to the Tofu and sauce at the end. Next time I’ll increase the amount of sauce if I make it this way but it was tasty. It is truly one of my favorite tofu recipes.
Nathalie says
This was amazing, as usual;) My hubby and kiddo also both loved it. Will make it again soon but will double the sauce next time:)
Mandy says
If you’re into documentaries, there’s a great one on Netflix about the origin of General Tsao’s chicken. I think it was called Searching for General Tsao.
Adrienne says
Awesome although bit tricky with the cornstarch in the sauce & it is the toss for the pressed, marinated tofu.
erinsuzanne says
Just made this tonight- it was amazing. I doubled the amount of sauce and made a veggie stir fry (carrot, broccolini, yellow bell pepper) with the tofu, green onions, and dried chilis.
Incredible, will definitely make it again! And we’ll definitely use the cornstarch trick with tofu in other recipes in the future.
Sheena @ Paws and Pavement says
Love general Tso but not all the bad stuff that comes with takeout. Thanks for sharing!
Kelley says
“You’ll be cooking it again later with the sauce.” A huge lightbulb just went on over my head. A lightbulb the size of of a pan with tofu all stuck to it. NO MORE!
AJ says
Hi and thanks for sharing! I did notice the fat and Na content in the food. I suspect the fat comes from the oil but is there a way to reduce the Na? I’ve even noticed the low sodium soy sauce is still relatively high? also, I’m hearing concerns about needing to be cautious with the ‘over consumption’ of soy/tofu for vegans and vegetarians? Do you have an opinion on this? Thank you and appreaciate all the GREAT receipes.
Erin @ The Spiffy Cookie says
I’ve finally converted my boyfriend to the tofu train and I think this is the next thing we need to try!
Amy | Lemon and Coconut says
Looks SO good, I miss tofu so much now I can’t eat soya, but I can live vicariously through your beautiful photos! :)
Marshette Boykin says
Thanks Dana for the request. My mouth is watering as I am looking at the beautiful pictures. I am on my way to the store to get the ingredients. This is perfect for the Superbowl. You’re awesome. Thanks again.
Amber says
Just finished making this for dinner–it’s incredible. The tofu is SO unlike a lot of tofu I’ve had before. Cooking it this way makes it have a really nice “meaty” kinda texture, not the mushy texture many think of when you say tofu.
I cannot wait to make this for my carnivorous boyfriend!
Yay! Thanks for sharing, Amber! xoxo
Mel @ The Refreshanista says
Yum! I love stirfried tofu of any kind so this is my kind of meal. Great idea to put cornstarch on the tofu for some crispiness!
Rachel says
I’ve been wanting to make this at home for ages! Can’t wait to try this!
Melissa says
This sounds amazing! What brand of chili garlic sauce do you use?
This brand!
Cassie says
YUM! This looks so so so so so so good!!!!!
Tiahna says
Well that was handy. I’m making stir fry for dinner tonight and now I can amp it up a bit with this! Thanks!
Katrina says
Oh boy!! I love the sound of that sauce!!
Jan Ramsey Brick says
OMG – yum! I haven’t had General Tso’s in more than seven years… since I went gluten free. Thank you!!!!
Kathleen G says
This recipe looks amazing! I was wondering if I bought pressed tofu would I still have to press it again? Can’t wait to try it (:
I’ve never heard of pre-pressed tofu! Just make sure it isn’t sopping wet – if it has any excess moisture, just wrap it in a clean towel as instructed.
Sherlock says
Seems easy enough but I don’t usually carry fresh ginger, would this work with powdered ginger?
I haven’t tried it that way, but yes, I think that would work!
Mangalore Cafe (@mangalorecafe) says
Use almost half the amount dried ginger is concentrated in flavor
Brooke says
I used 1/4 tsp of ground ginger.
suzzelle says
Don’t use powdered ginger!! Buy fresh ginger root next time you’re in the produce section. Put it in the freezer and it will keep forever! Just take it out and grate it into whatever recipe calls for fresh ginger. It even grates best when frozen!
Cayla says
This is AMAZING! I’ve made this numerous times in the last few months! So delicious and so easy! I just made this with garbanzo beans instead of tofu- totally works! Currently obsessed.
Stephanie says
I CANNOT WAIT TO TRY THIS! General Tso’s Tofu is just about my favorite thing.
Jodie says
I follow this recipe exactly as written and it is a family favorite around here! Kids are 9, 8 & 6 and they all love it!!
Thank you soooo much for your incredible recipes! I can always rely on consistently delicious recipes here!
Aw, thanks so much for your kind words and lovely review, Jodie! We’re so glad your whole family enjoys it! xo
Celeste | The Whole Serving says
I just had breakfast, I want to eat again. I had tofu for dinner last night, I may have it again tonight. This looks so crazy delicious!
firegirl@talktalk.net says
This looks lovely! Now I can’t decide between fried tofu or the recipe that uses deep-fried portobello mushrooms. I might actually combine the two!
Tom ~ Raise Your Garden says
Now that is an excellent idea! I love how mushrooms beef up my meal without beefing me up. I’ll leave that too the chocolate and ice cream.
Nikki says
I am so glad I read this comment. I was thinking maybe I could try this with cauliflower, but the mushrooms might just be the perfect replacement.
Ady says
I made it w cauliflower and it’s great. Not as battered as I didn’t want to break up the florets w lots of stirring but definitely recommend. Fantastic recipe! Thanks MB!!
Emily @ Robust Recipes says
Looks delicious, Dana. I have never tried stir frying tofu before. I will have to give it a try sometime! :)