General Tso’s Tofu

Why I Love This Recipe

I love this General Tso’s Tofu because it checks all the right boxes: crispy texture, big flavor, and minimal cleanup. The tofu gets golden and crunchy without deep frying, and the sauce is balanced just right with tangy vinegar, a bit of heat, and the deep umami from soy sauce. I can serve it over rice, noodles, or even in lettuce wraps, and it’s always a hit. Plus, it’s completely vegan, and can easily be made gluten- or soy-free if needed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Tofu:

• 14 oz firm or extra firm tofu, pressed for at least 15 minutes, then torn into ¾-inch organic shapes

• 2 teaspoons soy sauce

• 1 teaspoon oil

• ⅛ teaspoon white pepper

• ¼ teaspoon red pepper flakes

• 2 tablespoons cornstarch (or more, as needed to coat the tofu)

For the General Tso’s Sauce:

• 1 teaspoon oil

• 1″ piece of ginger, minced (about 2 teaspoons)

• 3 cloves garlic, minced

• ½ cup chopped red and green bell pepper

• ¼ cup red onion, cut into petals

• 2 tablespoons green onion (white parts), greens for garnish

• ¼ cup soy sauce (or tamari for gluten-free)

• 3 tablespoons brown sugar

• 2 tablespoons rice vinegar

• 1 tablespoon mirin

• 1 tablespoon sambal oelek

• 2 teaspoons toasted sesame oil

• ⅛ teaspoon salt (or to taste)

• ½ cup water mixed with 2 teaspoons cornstarch

• Sesame seeds and chopped green onions, for garnish

Directions

Make the crispy tofu:

1. I press the tofu for at least 15 minutes, then tear it into bite-sized, organic-looking chunks.

2. I place the tofu in a bowl, add soy sauce and oil, and toss to coat.

3. In a small bowl, I mix together white pepper, red pepper flakes, and cornstarch, then sprinkle this over the tofu and toss until fully coated. If needed, I add extra cornstarch for a better coating.

4. I heat oil in a skillet over medium-high heat. Once hot, I add the tofu and cook, flipping occasionally, until crispy on most sides—this takes about 5 to 8 minutes.

5. I remove the tofu from the skillet and set it aside.

6. (Optional: I can also bake the tofu at 400°F (205°C) for 20 minutes on a parchment-lined sheet.)

Make the General Tso’s sauce:

1. In the same skillet, I reduce heat to medium and add another teaspoon of oil.

2. Once hot, I add the minced ginger and garlic and sauté for about 15 seconds until fragrant.

3. I add the onion, bell peppers, and a pinch of salt, tossing for a minute or two.

4. I pour in the soy sauce, brown sugar, vinegar, mirin, sambal oelek, sesame oil, and stir well.

5. I bring the sauce to a boil for 2 to 3 minutes.

6. I mix the water and cornstarch, add it to the sauce, and let it boil for another minute or two until thickened.

7. I taste and adjust seasoning—more soy sauce for saltiness, sugar for sweetness, or sambal for extra heat.

8. I fold in the crispy tofu and gently mix until coated in sauce.

9. I garnish with sesame seeds and green onions and serve hot.

Servings and timing

This recipe serves 4 people. It takes about 15 minutes to prep, 25 minutes to cook, and is ready in a total of 40 minutes—making it perfect for a flavorful weeknight dinner.

Variations

• I use tamari for a gluten-free version, or coconut aminos for a soy-free one.

• Instead of tofu, I’ve tried chickpea flour tofu or pumpkin seed tofu with good results.

• For extra veggies, I add broccoli, carrots, or snap peas—starting with the longer-cooking ones first.

• I use agave or maple syrup instead of brown sugar when I want a refined sugar-free option.

• I sometimes serve it over quinoa, cauliflower rice, or in lettuce cups for a lighter meal.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it on the stovetop over medium heat or microwave it for 1–2 minutes. The tofu softens slightly after refrigeration, but the flavors remain bold and delicious. If I want it crispy again, I reheat it in a skillet.

FAQs

Do I need to press the tofu?

Yes, I always press the tofu to remove excess moisture—it helps achieve that crisp, golden crust. Even 15–20 minutes makes a big difference.

Can I bake the tofu instead of pan-frying?

Absolutely. I often bake it at 400°F (205°C) for about 20 minutes. It’s less hands-on and still gets nicely crisped.

What’s a good substitute for sambal oelek?

I use sriracha or another chili garlic sauce if I don’t have sambal on hand. It won’t be quite the same, but still adds heat and flavor.

Is this recipe spicy?

It has a mild to medium heat, which I can adjust by reducing or increasing the red pepper flakes and sambal oelek.

Can I make this soy-free?

Yes, I substitute the tofu with soy-free alternatives like chickpea tofu and use coconut aminos instead of soy sauce. The flavor changes slightly but remains tasty.

Conclusion

General Tso’s Tofu is the kind of recipe I reach for when I want big flavor without a ton of effort. Crispy, saucy, and satisfying, it’s a meatless meal that’s bold enough to win over tofu skeptics. Whether I serve it with rice, noodles, or a pile of stir-fried veggies, it’s always a weeknight winner in my kitchen.