General Tso’s Tofu
Firm tofu is pressed, cubed, and fried until crispy, then coated in a sweet, tangy, and spicy sauce built from soy, rice vinegar, garlic, and dried chilies — the same flavor profile that defines the Chinese-American original. The dish comes together in roughly 35 minutes and pairs well with steamed rice.
Equipment
- 1 Cutting board
- 1 Knife
- 1 Mixing bowls
- 1 Wok or large skillet
- 1 Spatula
Ingredients
Main Ingredients
- 1 block extra-firm tofu pressed for at least 10 minutes to remove excess water
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon neutral oil such as vegetable or canola oil
Sauce Ingredients
- 2 tablespoons soy sauce low-sodium recommended
- 2 tablespoons rice vinegar
- 1.5 tablespoons hoisin sauce vegan hoisin sauce if available
- 2 tablespoons maple syrup or agave syrup
- 1 teaspoon fresh ginger finely minced
- 2 cloves garlic minced
- 1 teaspoon chili flakes or chili paste adjust to taste
- 2 tablespoons water plus more if needed
Garnish
- 2 tablespoons sesame seeds toasted
- 2 stalks spring onions chopped, green parts only
Instructions
- Prepare the TofuPress the extra-firm tofu for at least 10 minutes to remove excess water. Then cut it into bite-sized cubes (approximately 2 cm each side). In a bowl, toss the tofu cubes with 2 tablespoons of cornstarch to form a light coating.
- Sear the TofuHeat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat (about 190°C/375°F). Carefully place the tofu cubes in a single layer. Sear for about 3–4 minutes on each side, until golden brown and crispy. Transfer the tofu to a plate and set aside.
- Mix the SauceIn a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, finely minced ginger, minced garlic, chili flakes (or chili paste), and 2 tablespoons of water. Adjust the chili level to your taste.
- Combine and ThickenReturn the wok or skillet to medium heat (about 180°C/350°F). Pour in the sauce mixture and let it simmer for 1–2 minutes until slightly thickened and aromatic. If the sauce becomes too thick, stir in an additional tablespoon of water.
- Coat the TofuAdd the crispy tofu back into the wok, stirring gently to coat each piece in the sauce. Cook for another 2–3 minutes, allowing the tofu to absorb the flavors.
- Garnish and ServeTop with toasted sesame seeds and chopped spring onions. Serve immediately.
Notes
Mary’s Tips:
- For extra crispiness, air-fry the tofu at 200°C (400°F) for 15 minutes instead of pan-searing.
- You can replace soy sauce with tamari for a gluten-free version.
- For a lighter sauce, substitute some maple syrup with pineapple juice.
- Plate over steamed jasmine rice or noodles and garnish with fresh spring onions and sesame seeds for a pop of color and added crunch.
- A side of stir-fried vegetables or a refreshing cucumber salad complements the dish’s bold flavors.
- General Tso’s Tofu is a plant-based adaptation of the well-known takeout favorite believed to have roots in Hunan cuisine, tailored over time for American palates.
- Marinate the tofu for longer with additional aromatics (ginger, garlic) before cooking. This step can be prepared up to a day in advance, just store the marinated tofu in the refrigerator.
Nutrition
Calories: 177kcalCarbohydrates: 18gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 0.2mgSodium: 674mgPotassium: 255mgFiber: 1gSugar: 9gVitamin A: 209IUVitamin C: 2mgCalcium: 94mgIron: 2mg
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