General Tso's Tofu

Name: General Tso's Tofu Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons ginger (finely minced); 2 cloves garlic (finely minced); 3 tablespoons turbinado sugar; 2 tablespoons tamari; 1 tablespoon seasoned rice vinegar; 14 ounces extra-firm tofu (drained and cut into 1-inch cubes); 1/4 cup cornstarch; 2 teaspoons sesame seeds; 1/4 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 2 tablespoons olive oil; 2 scallions (cut into 2-inch pieces)

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General Tso’s Tofu is crispy, pan-fried tofu tossed in a sweet, garlic-and-ginger sauce. Serve over Jasmine Rice or Scallion Rice with Pan-Fried Broccoli or snap peas on the side.

A bowl of golden, crispy General Tso’s tofu cubes garnished with sesame seeds, served over quinoa with steamed broccoli on the side.

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A Plant-Based Take on a Takeout Classic

I like this recipe because it comes together in about 25 minutes with ingredients you likely already have on hand. The sauce is savory, lightly sweet, and only as spicy as you like, thanks to the red pepper flakes.

General Tso’s chicken is one of the most recognizable American Chinese takeout dishes, named after a 19th-century Hunanese military general and popularized in New York City in the 1970s. The original is deep-fried chicken in a sticky, sweet, and spicy sauce. Tofu takes to that same sauce beautifully. It absorbs the flavors, crisps up well in the pan, and makes for a satisfying plant-based version of the classic.

How to Serve General Tso’s Tofu

My favorite way to enjoy this tofu, and what seems to be the most popular, is over grains like rice or quinoa with simple steamed veggies on the side. It also works well tossed with vegetables and served as a stir-fry. It’s all good!

A bowl of golden, crispy General Tso's tofu cubes with quinoa and steamed broccoli, topped with sesame seeds and seasoning.

Ingredients for General Tso’s Tofu

Here’s what you’ll need. Exact amounts are in the recipe card below.

Extra-Firm Tofu – Extra firm or super firm tofu are the only types that holds up to pan-frying without falling apart. Always press tofu before cutting to remove excess moisture – this is the step that determines whether your tofu crisps up or just steams in the pan.
Cornstarch – Coats the tofu to create a crispy exterior, and a small amount in the sauce helps it thicken.
Sesame Seeds – For subtle nuttiness. Sesame seeds may feel like an ingredient that can be left out, but you’d miss them if they weren’t there.
Fresh Ginger and Garlic – The aromatic base of the sauce.
Turbinado Sugar – Adds sweetness to the sauce and helps it caramelize slightly around the tofu. Light brown sugar is a reliable substitute.
Tamari – The soy-based backbone of the sauce. Soy sauce works too. If gluten-free is a concern, check the label on your tamari, since not all brands are certified gluten-free.
Seasoned Rice Vinegar – The acid that keeps the sauce from being one-dimensional. Without it the sweetness and salt have nothing to push against.
Scallions – Added near the end of cooking so they soften just slightly but keep their color and mild onion flavor.
Red Pepper Flakes – Entirely optional. Leave them out for no heat, or add generously if you want the sauce to have a real kick.
Olive Oil – For pan-frying. Any neutral high-heat oil works.

How to Make General Tso’s Tofu

STEP ONE: Make the Sauce. Into a small mixing bowl, add ginger, garlic, turbinado sugar, tamari, and seasoned rice vinegar. Whisk to combine and set aside.

STEP TWO: Coat the Tofu. Into a large mixing bowl, add the cubed tofu, cornstarch, sesame seeds, sea salt, and ground black pepper. Toss gently to coat.

STEP THREE: Pan-Fry the Tofu. Into a large skillet over medium-high heat, add olive oil. When the oil is hot, add the tofu. Cook, tossing occasionally, for about 8 minutes, until lightly crisp and browned.

STEP FOUR: Add the Scallions. Add the sliced scallions and continue cooking for 1 minute.

STEP FIVE: Finish with the Sauce. Pour in the ginger and garlic mixture. Gently toss to coat and cook for an additional 1 minute. Sprinkle with red pepper flakes to taste and serve hot.

Frequently Asked Questions

Why does the tofu lose its crispiness after the sauce goes in?

This is normal. The cornstarch coating softens as it absorbs the sauce. To keep the tofu as crisp as possible, make sure it is fully browned before adding the sauce, add the sauce quickly, toss to coat, and serve immediately. The longer it sits in the sauce, the softer it gets.

Can I substitute something for tofu?

Yes. Cauliflower florets, tempeh, and chickpeas all work well with this sauce using the same method.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat to restore some crispiness. The microwave works too, but the tofu will soften.

More Tofu Recipes

A close-up of a bowl filled with golden, crispy General Tso’s tofu cubes sprinkled with sesame seeds, served over quinoa with steamed broccoli on the side.

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