Name: General Tso’s Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 14 oz firm or extra firm tofu, pressed for at least 15 minutes and torn into ¾-inch organic shapes; 2 tsp soy sauce (or tamari for gluten-free); 1 tsp oil; ⅛ tsp white pepper; ¼ tsp red pepper flakes; 2 tbsp cornstarch (or more as needed to coat tofu); 1 tsp oil; 1″ piece fresh ginger, minced (about 2 tsp); 3 cloves garlic, minced; ½ cup chopped bell pepper (red and green, ½-inch squares); ¼ cup red onion (cut into petals); 2 tbsp green onion (white parts only; save green tops for garnish); ¼ cup soy sauce (or tamari for gluten-free); 3 tbsp brown sugar; 2 tbsp rice vinegar; 1 tbsp mirin; 1 tbsp sambal oelek; 2 tsp toasted sesame oil; ⅛ tsp salt (or to taste); ½ cup water + 2 tsp cornstarch (mixed together); Sesame seeds; Green onion tops

Description

This General Tso’s Tofu is crispy, sticky, and full of bold, spicy-sweet flavor — the perfect vegan twist on a Chinese takeout classic.

Ingredients

For the Tofu:

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

2 tsp soy sauce (or tamari for gluten-free)

1 tsp oil

⅛ tsp white pepper

¼ tsp red pepper flakes

2 tbsp cornstarch (or more as needed to coat tofu)

For the General Tso’s Sauce:

1 tsp oil

1” piece fresh ginger, minced (about 2 tsp)

3 cloves garlic, minced

½ cup chopped bell pepper (red and green, ½-inch squares)

¼ cup red onion (cut into petals)

2 tbsp green onion (white parts only; save green tops for garnish)

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

3 tbsp brown sugar

2 tbsp rice vinegar

1 tbsp mirin

1 tbsp sambal oelek

2 tsp toasted sesame oil

⅛ tsp salt (or to taste)

½ cup water + 2 tsp cornstarch (mixed together)

Garnish:

Sesame seeds

Green onion tops

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Instructions

. Prepare the Crispy Tofu:

Tear pressed tofu into ¾-inch pieces.

In a bowl, toss tofu with soy sauce and oil.

In a small bowl, mix white pepper, red pepper flakes, and cornstarch. Sprinkle over tofu and toss to coat.

If too wet, add 1–2 tsp extra cornstarch.

Heat oil in a skillet over medium-high. Add tofu and cook until crispy on all sides (5–8 minutes). Remove from skillet.

Optional Bake Method: Bake tofu at 400°F (205°C) for 20 minutes on a parchment-lined baking sheet.

2. Make the Sauce:

In the same skillet, add 1 tsp oil over medium heat.

Sauté ginger and garlic for 15 seconds.

Add bell peppers, red onion, and a pinch of salt. Sauté until slightly tender.

Stir in soy sauce, brown sugar, vinegar, mirin, sambal oelek, sesame oil, and salt.

Bring to a boil for 2–3 minutes. Add the cornstarch slurry and simmer until thickened (1–2 minutes).

3. Combine and Serve:

Add crispy tofu back into the sauce. Toss to coat.

Turn off the heat and garnish with sesame seeds and green onion tops.

Serve over rice, noodles, or in lettuce wraps.

Notes

Add veggies: Start with longer-cooking veggies first, then stir in quick-cooking ones like peppers and onions.

Storage: Store refrigerated for up to 3 days.

Gluten-Free Option: Use tamari instead of soy sauce.

Cornstarch Substitute: Use tapioca starch or potato starch.

Soy-Free Version: Use chickpea tofu or pumpkin seed tofu and substitute soy sauce with coconut aminos (note: flavor will differ).

Naturally nut-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main, Main Course
Method: Sauté, Stir-fry
Cuisine: Chinese, Chinese-American