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)
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!