This General Tso Tofu tastes just like your favourite Chinese takeout! Crispy tofu is coated in a sweet, tangy sauce for a flavour-packed weeknight dinner. 

Two bowls of General Tso Tofu with white rice and broccoli

General Tso Tofu is a dish I’ve made so many times that I can practically make it blindfolded. (Although, I’m going to take a guess that cooking blindfolded probably isn’t generally advised.) When my husband went vegan, we set out to recreate his favourite Asian-inspired dishes, from Air Fryer Orange Tofu to Korean (Gochujang) Tofu Rice Bowls and Vegan Thai Red Curry with Tofu. 

We love them all, but it’s General Tso Tofu that we find ourselves making again and again… and again!

There are two steps involved in this recipe: making the sauce and making the divinely crispy tofu. The sticky General Tso sauce is made with easy-to-find ingredients and it comes together in a snap. It’s sweet, tangy, and thick—and the thickness is key because it coats the crispy tofu so well, without making it soggy.

Who needs takeout when it’s this easy to make General Tso Tofu at home?!

General Tso Tofu in bowl with rice and broccoli with chopsticks and garnishes

How Spicy Is General Tso?

This recipe for General Tso Tofu is as spicy as you want it to be! It calls for dried chillis or red pepper flakes, and you can use as much or as little as you like. You can also omit it altogether, in which case the recipe won’t be spicy at all. 

Overhead view of General Tso Tofu ingredients

Notes on Ingredients 

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

For the Crispy Tofu:

For the General Tso Sauce:

  • Sesame oil
  • Garlic
  • Fresh ginger
  • Light soy sauce or liquid aminos
  • Raw unrefined brown sugar or coconut sugar
  • Hoisin sauce 
  • Cornstarch – You’ll combine this with water to make a slurry, which thickens the sauce.
  • Sesame seeds
  • Rice wine vinegar – Don’t buy the seasoned variety, which is sweetened.
  • Water or broth
  • Whole chillies or red pepper flakes – Whole peppers are more authentic, but red pepper flakes work too!

What Are the Red Peppers in Chinese Food?

The most common hot peppers used in Chinese food are Tien Tsin peppers. If you live near an Asian market, you might be able to find them there, but if not, use another variety of red pepper or simply substitute red pepper flakes.

How to Make General Tso Tofu

In less than the time it takes to get carryout, you can have General Tso Tofu on the table ready to eat! Here’s what you need to do.

Make the Crispy Tofu:

Tofu being coated in glass mixing bowl

Coat the tofu. Place the cubed tofu in a medium bowl. Add the liquid aminos and toss to coat. Add the garlic powder, sea salt, black pepper, and cornstarch; toss again, making sure the tofu is evenly coated.

Cooked crispy tofu in pan

Cook the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and cook on all sides until golden and crispy, about 8 minutes total.

Make the General Tso Sauce:

Garlic and ginger cooking in oil in pan

Cook the aromatics. Heat the oil in a pan set over medium-high heat. Add the ginger and garlic; cook for about 2 minutes, until fragrant and sizzling.

General Tso Sauce in pan with 3 chillies

Add remaining ingredients. Pour the remaining sauce ingredients into the pan and whisk to dissolve the cornstarch slurry. Bring the mixture to a boil, then reduce to a simmer for about 4 minutes, or until the sauce thickens, whisking frequently. Taste test and add more sugar if you want a sweeter sauce.

Tofu added to pan of General Tso sauce
General Tso Tofu in pan with wooden spoon

Finish. Add the tofu to the sauce. Stir to coat, then cook for 2 to 3 minutes. Remove from heat and garnish with sesame seeds and scallions. 

General Tso Tofu in skillet with wooden spoon

Tips for Success

Here’s how to get perfect takeout-style General Tso Tofu at home—plus some tips for making it your own!

  • Use the right kind of tofu. You’ll need to get refrigerated firm or extra-firm tofu, not shelf-stable silken tofu, which has a different texture that doesn’t work for this recipe.
  • Be patient. If you flip the tofu too quickly, it won’t get that beautiful crispy exterior! Let it sit for several minutes and only when it’s golden should you flip it.
  • Switch things up. You can add pineapple, mushrooms, tempeh, or cauliflower (see: General Tso Cauliflower Wings) to this recipe in addition to or instead of the tofu.
Three bowls of General Tso Tofu with white rice and broccoli

What Goes Well With General Tso Tofu?

There are so many ways to enjoy this dish! Since it’s so saucy, it goes well with:

Bowl of General Tso Tofu with broccoli and white rice

How to Store and Reheat Leftovers

If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.

Can This Recipe Be Frozen?

Yes, you can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.

Closeup of General Tso Tofu topped with sesame seeds and scallions

Enjoy friends! If you make this vegan General Tso Tofu recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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General Tso Tofu in bowl with rice and broccoli with chopsticks and garnishes

General Tso Tofu

Servings: 5 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
This General Tso Tofu tastes just like your favourite Chinese takeout order!
4.98 (from 35 ratings)
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Ingredients

Crispy Tofu

  • 1 lb block of firm tofu, pressed for 30 minutes
  • 2 teaspoons light soy sauce, or liquid aminos
  • 1/2 teaspoon garlic powder
  • pinch sea salt and black pepper (about ¼ teaspoon each) 
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame or regular oil

General Tso Sauce

  • 1 teaspoon sesame oil
  • 2 cloves minced garlic
  • 1/2 teaspoon grated fresh ginger
  • 1/4 cup light soy sauce, or liquid aminos
  • 1/4 cup brown sugar or coconut sugar
  • 2 tablespoons hoisin sauce 
  • 1 teaspoon cornstarch + 1 teaspoon water, stirred together
  • 1/2 teaspoon sesame seeds
  • 1 tablespoon rice wine vinegar
  • 1/2 cup water
  • another 1/2 cup vegetable broth 
  • Whole chillis, to boil or ¼ teaspoon red pepper flakes

Instructions 

Crispy Tofu

  • In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
  • Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. 

General Tso Sauce + Putting it All Together

  • In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
  • Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
  • Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
  • Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!

Notes

How to store and reheat: If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.
How to freeze: You can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Calories: 145kcal, Carbohydrates: 18g, Protein: 9g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 940mg, Potassium: 187mg, Fiber: 1g, Sugar: 14g, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Asian
Course: Dinner
Author: Jessica Hylton