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)
Kathy says
Delicious! I didn’t have any chili sauce so skipped it and also added more thinly sliced vegetables at the onion cooking stage. Will definitely make this again. Thank you!
We’re so glad you enjoyed it, Kathy. Thanks so much for the lovely review! xo
Jennifer says
This meal really exceeded expectations. I mean, *I* knew it would be great , but the tofu skeptics were blown away. :)
If I want to start the recipe ahead of time to make prep simpler later (i would like to make this at a campsite) do you think it would work to stop after browning the tofu, and have the sauce mixed up ahead of time, and just do the final heating / thickening at mealtime?
Thanks!
Yay! So glad everyone enjoyed, Jennifer! For prepping ahead of time that’s probably the best plan… though the cooked tofu might lose some of it’s “browned” texture if it’s refrigerated after cooking. It should still have a great flavor, though! Let us know how it goes!
Jennifer says
Hi! I ended up cutting the tofu and transporting it in the marinade (so it was in the tamari / sesame oil / maple syrup for several hours instead of a few minutes). I premixed the sauce and brought it in a jar. I also brought cornstarch separately and coated the marinated tofu at camp, just before frying everything up. It worked really well! I’ll definitely do the same thing again in the future, when there’s the luxury of a cooler and a basin for cleanup. Probably would be great also for doing some of the prep ahead of time at home, too, when time is tight after work.
Amazing!! We love this. Thanks so much for sharing the update, Jennifer!
Katie says
I made this exactly as written. My only regret is I didn’t double the recipe- delicious!
Whoop! We’re so glad to hear it, Katie! xoxo
Karen C says
first time ive cooked with tofu,, absolutely loved it but up my tofu perhaps a bit too small but overall loved the taste,, didnt bother with the rice just the tofu and the broccoli
Yay! Thanks for the great review, Karen. So glad you enjoyed this dish!
Lori says
Love the recipe. Get rid of the video on the page. Have people launch it themselves. It drains batteries and is totally annoying.
Jen Beddia says
Love all of your recipes and can’t wait to try this one. My in-laws are coming over but they are not tofu fans. Can I sub chicken and cook the same way?
Hi Jen, We think that would work well, but haven’t tried it ourselves. Let us know if you try it!
michaluna says
Hi, thank you for the recipe! I made this tonight and the family liked it! But it was not spicy enough. Where do you buy the dried hot peppers for this dish? Is there another name for them? I couldn’t find these exact dried peppers at Wegman’s, so I bought something similar-ish. The dried peppers I bought were much much bigger though and didn’t add much flavor. Am I supposed to leave the peppers whole? (For the tofu marinade, I used sambal oelek.) Thank you!
Hi, they’re also called Bird’s eye chiles and it can be a little hit or miss depending on the grocery store. They can be found at international markets or online. We do leave them whole. Another idea would be to try subbing red pepper flakes for the chiles! Hope that helps!
michaluna says
Hi, This looks SO good! I have a question: the video says you use coconut sugar in the stir fry sauce, or maybe in the tofu, but I don’t see it in the recipe!
Hi, good question! We updated the recipe because we prefer maple syrup, but either coconut sugar or maple syrup will work. Hope that helps!
Skye says
Is there literally no better way to eat tofu *drools*, this is soooooooo delicious. I have made this probably like 20 times and it never gets old. I coat and fry the tofu in cornstarch but I use tapioca flour instead of corn starch for the stir fry sauce, it creates this really sticky sauce that I love.
I also use this sticky tofu as tofu in sushi. I just cut them into finger like strips instead.
10/10 have already recommended :)
Whoop! We’re so glad you enjoy the recipe, Skye! Thank you for the lovely review! xo
Casey M says
Just made this recipe and it was excellent! I didn’t have any green onion, broccoli, or chilies on hand, but I used what I had (frozen edamame and chili garlic sauce). It was both delicious and beautiful. My roommate walked by and said “Wow, that looks so good! It looks like it’s from a restaurant!” :)
Yay! Thanks so much for the review and for sharing your modifications, Casey!
Tessa says
I literally make this almost every week. My husband isn’t a fan of tofu and still loves this recipe! I use my air fryer to make the tofu for this dish instead of in the pan and it works great! Thank you for this amazing recipe.
Awesome! So glad you both enjoy this recipe, Tessa. Thanks for the great review!
Liz Ammen says
I followed your instructions and I have to say it was FABULOUS!!! The tofu texture was perfect and the sauce was spot on! I have tried many of your recipes and you are consistently excellent every time! The only change I made was I increased the sauce to 1.5X because my family is obsessed with sauces :)
Woohoo! Thanks so much for the great review, Liz. So glad you all enjoyed!
LCV in VT says
This is one of my favorite recipes. It’s fairly easy to make and bursting with flavor. I don’t change a thing.
Woohoo! Thanks for the great review!
Barbara says
I’ve made this numerous times it’s one of my favorites!
I add shrimp that I sauté before adding to the tofu mixture ~ we like it over Zatarans lime cilantro rice plus I make a couple of salad rolls on the side ( with peanut sauce)
Yum! Sounds delish. Thanks so much for the review, Barbara!
Kurt Von Bosse says
I’ve made this recipe many times, but over time I’ve modified it. First, for the marinade for the tofu I replaced the tamari with low sodium coconut aminos. I also use low sodium tamari for the stir fry sauce; however, I make a bit more fry sauce; 50% more to be exact, so the sodium is probably about the same.
One day I realized I had forgotten to purchase green onions and only had a two or three in my refrigerator that I could use. So, I improvised and took about half of a medium sized carrot and diced it into small, thin carrot sticks. Each no longer than an inch and a half and maybe an eight of an inch thick, so they would easily soften while frying. Then I took a red bell pepper and cut it up into strips that were about two to three inches long by a quarter of an inch wide. It came out great.
Today I use about six to eight green onions, depending on their size, and still use the cut carrot sticks and half a diced red bell pepper. It really brightens both the color and taste of this recipe.
Ooo – love the sound of those added veggies! Thanks so much for the lovely review and for sharing your experience, Kurt!
Jara says
This was the BEST tofu dish/recipe I’ve ever made! SO GOOD! I took your advice and added the tofu to the oven after browning it in the pan. It was the best texture, especially after a quick stir fry in the spicy sweet sauce, which just caramelizes on the baked tofu YUM! I added snow peas because didn’t have broccoli. My family all LOVED it! This recipe is a keeper!
Amazing! Love to hear this. Thanks so much for the lovely review, Jara! So glad everyone enjoyed it!
Lynn Sargent says
This was very tasty! I used local Ota Tofu. I’ll be making this again and trying the cauliflower version. Thanks!
We’re so glad you enjoyed it, Lynn! Thank you for the lovely review and we hope you love the cauliflower version too! xo
Sara says
I don’t have chili garlic sauce. Is there anything I can replace that with?
Yes! Red pepper flakes + minced garlic.
Louise Murray says
in the video it shows coconut sugar going in but it’s not mentioned in the recipe – which is correct please
Hi Louise, maple syrup and coconut sugar both work here! We prefer maple syrup.
SAE says
This is a scrumptious meal. I made it and it is also very satisfying. Kills the Chinese, spending money-whole take out craving thing.
I made a small batch and it was gone in less than an hour- that’s was feeding only 3 people. 😋
This is my go to recipe for -“General Tso Tofu.”
Thank you 🙏🏽
We’re so glad you enjoy it! Thank you for sharing! xo
Tish says
I made this to put on ramen noodles instead of rice. Delicioso! The tofu sauce was not too sweet and the tofu came out with a nice crispy coating. I did use chili paste and white onion for the stir fry step as I did not have any green onion or red chiles on hand. Still magnificent. I added the ramen noodles to the stir fried tofu and sauce and put over my steamed broccoli. I will make this again.
Yum – that sounds so delicious, Tish! Thank you for sharing! xo
Colin Davenport says
This recipe was a disaster and is pretty much inedible.
This is one of my favorite dishes for takeout so i thought it would be cool to make it at home. I’m a lifetime vegetarian so I’m not new to battering and stir frying and draining tofu to put it mildly but something in this recipe not only made the tofu crumble into powder and disintegrate almost instantly but the batter coating just instantly slid off and just became these burnt glue-like globs so i was stuck with slimy tofu with almost no batter that wouldn’t crisp up and almost no cubes of tofu, instead I got this tofu mush that was really unappetizing. But whatever right? Long as it tastes alright.
Well it doesn’t. It’s almost sickeningly sweet, way too much sugar in it, the heat doesn’t balance anything out, it just tastes like salty candy with a lot of heat. The fact that probably 70% of the tofu batter ended up in the trash and it STILL was this sweet is not a good sign. I can’t imagine how bad it would have been if all that extra sugar had stayed with the dish.
Definitely the first minimalist baker recipe i’ve used that was just terrible.
Oh no! So sorry this didn’t work out for you, Colin. Is it possible the tofu you used wasn’t extra-firm? That could account for some of the crumbling. We’re here to help trouble-shoot if you’d like to give it another try!
Christie says
Absolutely amazing! This by far is my favorite way to make tofu. It truly looks like something out of a restaurant everytime I make it.
Love that! Thank you for sharing, Christie! xoxo
Travis says
Lol, worked perfectly fine for me and I’ve never made tofu before in my life.
SAE says
I’d try a Super Firm tofu- works better. Although it’s what I buy anyway- takes less time for a drainage of water to no time at all.
But try that and repost. Id love to know if it worked for you.
Natalie says
It’s way too hot to fry or cook in the oven right now, so I made this mostly on the bbq! Did the first step with the tofu and marinated it. Cut the tofu into bigger strips, wrapped the cut up broccoli in foil and tossed it all on the bbq. The rice cooked in the insta-pot. When the tofu and broccoli were done, tossed it in a pan on the stove with the green onions and stir fry sauce and did a quick 5-minute fry up. STILL DELICIOUS!!!
Amazing! We’re so glad you enjoyed it, Natalie. Thank you for sharing your method and modifications!
Inbal says
Great recipe like all the rest of your recipes. Thanks SO much Dana for sharing your creativeness. I adore you :)
Aw, so kind, Inbal! We’re so glad you enjoy our recipes! xoxo
Carly says
Delicious!! Had to sub honey for maple since my husband is allergic to maple (some Canadian, eh? Just kidding, he is amazing!). I found it a bit too sweet so will reduce the honey next time by about 25%. And I used chili flakes instead of fresh or dried chili peppers. Instead of pan-frying and then baking, I just cooked the tofu in the air fryer for about 10 minutes (per another reviewers suggestion) before stir frying in the wok with the sauce. I really liked the texture of the tofu this way and it was much easier. Really yummy and will definitely make again!!
Woohoo! Thanks for the lovely review and for sharing your modifications, Carly. So glad you enjoyed! xo
Merryn says
Wow! Just wow. My partner and I made this recipe tonight and were blown away by the flavours and simplicity (ready in 30 mins flat). This is now officially my favourite way to make tofu!
Woohoo! We’re so glad to hear it, Merryn. Thank you for the lovely review! xo
Katie says
Fairly easy to make – I used fresh green beans because it’s what I had on hand and it came out great !
Great! Thanks for sharing, Katie!
Liz says
The way this recipe is written is horrible. It’s so confusing and the steps dont even make sense. Conside re-writing.
Hi Liz, sorry for any difficulties and thank you for the feedback. We’ll take another look! Is there a specific part you found confusing?
Chitra says
It is a bit confusing, so many steps and repetetion. Rewriting will make it easier.
Thanks for the feedback, Chitra. We’ll give it a look and see if we can make improvements.
Hi Chitra, we’ve updated the recipe to improve clarity. It does still involve several steps (due to the nature of the recipe), but hopefully you find the modifications helpful!
Emily says
This was INCREDIBLE! I love so many of your recipes but this is one of my favorites. Made the tofu in the air fryer and it was done in 10 minutes – so delicious!!
We’re so glad you enjoy it, Emily! Thanks for sharing! xo
Leenie says
I normally LOVE your recipes for their simplicity and accessibility. This is an exception. After the fourth time through the reading I was so hopelessly confused that I gave up and just used the ingredients lists and made it up as I went. This recipe needs a good edit and rewrite for clarity.
Hi Leenie, we’re so sorry you found the instructions confusing. Were there specific parts that felt that way? Either way we’ll take a look to see if we can make improvements.
Pete B says
Rather than pressing the Tofu – we like to freeze it and then cut it up. Holds shape and flavor more consistently! Very good recipe – Thanks!
Smart! We’re so glad you enjoy this recipe, Pete. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Erin says
The sauce for this recipe was amazing and we really enjoyed the dish overall. I attempted to firm the tofu in the oven as instructed. Unfortunately the tofu’s crispy exterior stuck to the parchment paper, creating a mess. I would recommend baking the tofu on a lightly oiled baking sheet instead.
Thanks for sharing your experience, Erin! We’re glad you enjoyed the sauce. We have the best luck with If You Care brand parchment paper.
Katelyn Manchak says
This recipe was absolutely incredible. I have tried to make tofu soooo many times and it’s always turned out with a weird texture or burnt and dry, BUT THIS… This was so creamy and silky on the inside, while still having kind of a firm, tougher and chewy exterior. I opted for the extra oven bake and am so glad I did. This recipe is so good that I had trouble getting it from the pan to a container to save leftovers… I just wanted to eat it all! I can’t wait to get your cookbook because everything I’ve tried from your website has blown my mind. I am utterly obsessed with everything Minimalist Baker.
Aw, so kind Katelyn! We’re so glad you enjoy our recipes! xo
Catherine says
Hi, Can this be done in an air fryer as apposed to frying the tofu in oil?
Thanks
Hi Catherine, Other readers have mentioned using an air fryer with success. They did 400 F for 12 minutes with a flip. Let us know if you try it!
Marf says
Hi. When I fried the tofu, the cornstarch fell off and stayed in the pan. Any tips? The recipe was great besides this.
Hmm, did the cornstarch coat the tofu well? Or perhaps there was too thick of a cornstarch layer?
Makay says
This dish is SO good! The sauce has the perfect sweet/hot balance. I did not make it with tofu – just the vegetables but it was still suberb. Its going on my favorite dinner list.
Whoop! We’re so glad you enjoyed it, Makay. Thanks so much for sharing! xo
Helen says
Made this last night and thoroughly enjoyed it. I used just firm tofu, since that is what we had, and it worked well – stayed in cubes. I made the cubes a little smaller than in the video. I had heated up the oven to “dry” out the tofu as the option suggested but ended up not doing that, since the tofu looked great after stir frying. I am not a huge fan of tofu but am looking for ways to increase protein in my vegetarian diet. As written, this portion is very generous for two (we did not eat it all). Will definitely make this again.
We’re so glad you enjoyed it, Helen! Thanks for sharing!
Glo says
I made this today and it tasted very good but my tofu fell apart. I did drained it well with a weight and then baked in oven for 15 mins. I used Whole Foods 365 Extra firm tofu. nsuggestions to prevent my tofu from turning to mush?
Hmm, if you used extra firm tofu it sounds like you just need to be a bit more gentle with it. And adding it to the oven to firm up after sautéing is probably going to be a nice extra step!
TRACEY A says
I don’t particularly like tofu but I made this recipe today and it was delicious! I baked my tofu and am convinced that this clinched it for me. The mixture of flavours and the firm and seasoned tofu were fantastic. I will definitely make this again. Thanks so much for the recipe!
Thanks so much for the lovely review, Tracey. 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
Jeff says
I’m confused. The video has coconut sugar but it’s not listed in the recipe…help.
Hi Jeff, sorry for any confusion! We modified the recipe after the video was made. We recommend following the written recipe.
Christian N says
Wonderful recipe as always. I will definitely make this again. We substituted arrowroot for cornstarch and it worked pretty well. Thank you so much Minimalist Baker People!!! :)
We’re so glad you enjoyed it, Christian! Thanks so much for the lovely review! xo
alei says
Hello MB! great recipe i think it takes longer than 15 min to prep but the results are fantastic! we didn’t bake the tofu, I used dry mexican serrano peppers and doubled the chili garlic sauce.. so good!!! thank you for the easy to follow instructions!! keep up the good work :)
Thanks for sharing your experience, Alei! We’re so glad you enjoyed it.
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!