General Tso Tofu
If you’re a fan of bold flavors and delicious plant-based meals, you’re in for a treat with this General Tso Tofu recipe! Inspired by the classic Chinese takeout dish, this version swaps out chicken for tofu, making it a delightful option not just for vegetarians but for anyone who loves a good stir-fry. With crispy tofu coated in a sweet and spicy sauce, this dish is a flavor explosion that pairs perfectly with fluffy brown rice. Plus, it’s easy to whip up in your own kitchen!
What You’ll Love About This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Deliciously crispy tofu that soaks up all the flavor of the sauce.
- Customizable with your favorite vegetables.
- Can be made vegan by substituting honey with agave nectar.
- A satisfying and wholesome dish that will please the whole family.
The Ingredient Lineup
- 14 ounces extra-firm tofu – frozen for at least 3 hours for added texture.
- 3 tablespoons low-sodium soy sauce – use tamari for a gluten-free option.
- 1 ½ teaspoons chili-garlic sauce – such as Sambal Oelek, for heat.
- 1 teaspoon toasted sesame oil – adds a rich, nutty flavor.
- 1 tablespoon honey – swap for light agave nectar to make it vegan.
- 5 tablespoons cornstarch – for that perfect crispy coating.
- ½ cup water – to help create the sauce.
- 2 tablespoons low-sodium soy sauce – for the sauce base.
- 2 tablespoons hoisin sauce – adds depth and sweetness.
- 1 tablespoon grated fresh ginger – for a zesty kick.
- 1 to 2 tablespoons chili garlic sauce – adjust based on your spice preference.
- 1 tablespoon rice vinegar – for acidity and balance.
- 2 teaspoons cornstarch – to thicken the sauce.
- 1 teaspoon toasted sesame oil – for the sauce.
- 3 tablespoons canola or grapeseed oil – for frying the tofu.
- 12 ounces broccoli florets – fresh or frozen, for a nutritious touch.
- 1 medium red bell pepper – seeded and thinly sliced for color and sweetness.
- 5 large green onions – sliced for garnish and flavor.
- Prepared brown rice – for serving.
- Toasted sesame seeds – optional, for garnish.
Gear Checklist
- Large skillet or wok – for frying and stir-frying.
- Cutting board – to chop your veggies.
- Sharp knife – for easy cutting.
- Measuring cups and spoons – for accurate ingredient measurements.
- Spatula or wooden spoon – for stirring things up.
- Serving bowls – for presenting your delicious dish.
General Tso Tofu in Steps
Step 1: Prepare the Tofu
Start by removing the tofu from its packaging and draining the excess water. Wrap the tofu block in a clean kitchen towel or paper towels and place something heavy on top, like a cast iron skillet, to press out additional moisture. Let it sit for about 15-30 minutes. For the best results, freeze the tofu for at least 3 hours. Once frozen, thaw it, and then press it again to remove as much moisture as possible. This will give you a firmer texture that holds up better in the stir-fry.
Step 2: Cut the Tofu
Once the tofu is pressed and moisture is removed, cut it into 1-inch cubes. This size allows for even frying and maximum sauce coverage.
Step 3: Marinate the Tofu
In a bowl, combine 3 tablespoons of low-sodium soy sauce, 1 ½ teaspoons of chili-garlic sauce, 1 teaspoon of toasted sesame oil, and 1 tablespoon of honey or agave nectar. Add the tofu cubes to the marinade and toss gently to coat. Let it sit for about 15 minutes while you prepare the other ingredients.
Step 4: Coat the Tofu
In a shallow dish, add 5 tablespoons of cornstarch. Take each marinated tofu cube and dredge it in the cornstarch, ensuring each piece is fully coated. This creates a crispy exterior when fried.
Step 5: Fry the Tofu
In a large skillet or wok, heat 3 tablespoons of canola or grapeseed oil over medium-high heat. Once hot, carefully add the coated tofu cubes in a single layer, working in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove the tofu from the skillet and set it aside on a paper towel-lined plate to absorb excess oil.
Step 6: Stir-Fry the Vegetables
In the same skillet, add the broccoli florets and sliced red bell pepper. Stir-fry for about 3-5 minutes until the vegetables are tender but still vibrant. You can add a splash of water to help steam them if needed.
Step 7: Make the Sauce
In a bowl, whisk together 2 tablespoons of low-sodium soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of grated fresh ginger, 1 to 2 tablespoons of chili garlic sauce, 1 tablespoon of rice vinegar, 2 teaspoons of cornstarch, and ½ cup of water. Pour this sauce mixture into the skillet with the vegetables. Bring it to a gentle simmer, stirring until the sauce thickens.
Step 8: Combine Everything
Add the crispy tofu back into the skillet, tossing to coat all the ingredients in the thick, flavorful sauce. Cook for an additional minute to heat everything through.
Step 9: Garnish and Serve
Remove from heat and stir in 1 teaspoon of toasted sesame oil for an extra layer of flavor. Serve the General Tso Tofu over prepared brown rice, garnishing with sliced green onions and toasted sesame seeds if desired.
Warm & Cool Weather Spins
- In warm weather, you can serve this dish chilled over a salad for a refreshing twist.
- In cooler months, add some additional veggies like carrots or snap peas for a heartier meal.
- Experiment with different sauces such as sweet and sour for a different flavor profile.
- For a spicy kick, toss in some sliced fresh red chili peppers during the stir-fry.
Steer Clear of These
- Don’t use soft or silken tofu; it won’t hold up well during frying.
- Avoid overcooking the vegetables; they should remain crisp and vibrant.
- Don’t skip the cornstarch coating; it’s essential for that crispy texture.
- Be cautious with the chili garlic sauce if you’re sensitive to spice; start with a smaller amount and adjust to taste.
Storage Pro Tips
Leftover General Tso Tofu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat until warmed through. You may need to add a splash of water to prevent sticking. For best results, avoid reheating in the microwave as it can make the tofu soggy.
- For meal prep, store the tofu and sauce separately to maintain crispiness.
- Freeze any leftovers in an airtight container for up to 2 months, though the texture may change upon reheating.
Quick Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to use your favorites such as bell peppers, carrots, or snap peas. Just ensure they are cut to similar sizes for even cooking.
What can I substitute for honey?
You can swap honey for light agave nectar to keep the recipe vegan, or use maple syrup for a different flavor profile.
How do I make this dish spicier?
To increase the heat, add more chili garlic sauce or include sliced fresh chili peppers during the stir-fry process.
Can I make this dish gluten-free?
Yes! Simply substitute regular soy sauce with tamari, which is gluten-free, and ensure all other sauces used are also gluten-free.
Bring It to the Table
Now that you have this incredible General Tso Tofu recipe in your arsenal, it’s time to gather your ingredients and get cooking! Not only is this dish bursting with flavor and texture, but it also offers a nutritious alternative to traditional takeout. Serve it up for a weeknight dinner, impress your friends at a gathering, or simply enjoy a delicious meal all to yourself. Each bite will remind you why homemade meals can be the best of all. Enjoy!
General Tso Tofu
Ingredients
Equipment
Method
- Start by removing the tofu from its packaging and draining the excess water. Wrap the tofu block in a clean kitchen towel or paper towels and place something heavy on top, like a cast iron skillet, to press out additional moisture. Let it sit for about 15-30 minutes. For the best results, freeze the tofu for at least 3 hours. Once frozen, thaw it, and then press it again to remove as much moisture as possible. This will give you a firmer texture that holds up better in the stir-fry.
- Once the tofu is pressed and moisture is removed, cut it into 1-inch cubes. This size allows for even frying and maximum sauce coverage.
- In a bowl, combine 3 tablespoons of low-sodium soy sauce, 1 ½ teaspoons of chili-garlic sauce, 1 teaspoon of toasted sesame oil, and 1 tablespoon of honey or agave nectar. Add the tofu cubes to the marinade and toss gently to coat. Let it sit for about 15 minutes while you prepare the other ingredients.
- In a shallow dish, add 5 tablespoons of cornstarch. Take each marinated tofu cube and dredge it in the cornstarch, ensuring each piece is fully coated. This creates a crispy exterior when fried.
- In a large skillet or wok, heat 3 tablespoons of canola or grapeseed oil over medium-high heat. Once hot, carefully add the coated tofu cubes in a single layer, working in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove the tofu from the skillet and set it aside on a paper towel-lined plate to absorb excess oil.
- In the same skillet, add the broccoli florets and sliced red bell pepper. Stir-fry for about 3-5 minutes until the vegetables are tender but still vibrant. You can add a splash of water to help steam them if needed.
- In a bowl, whisk together 2 tablespoons of low-sodium soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of grated fresh ginger, 1 to 2 tablespoons of chili garlic sauce, 1 tablespoon of rice vinegar, 2 teaspoons of cornstarch, and ½ cup of water. Pour this sauce mixture into the skillet with the vegetables. Bring it to a gentle simmer, stirring until the sauce thickens.
- Add the crispy tofu back into the skillet, tossing to coat all the ingredients in the thick, flavorful sauce. Cook for an additional minute to heat everything through.
- Remove from heat and stir in 1 teaspoon of toasted sesame oil for an extra layer of flavor. Serve the General Tso Tofu over prepared brown rice, garnishing with sliced green onions and toasted sesame seeds if desired.
Notes
- Leftover General Tso Tofu can be stored in an airtight container in the refrigerator for up to 3 days.
- For meal prep, store the tofu and sauce separately to maintain crispiness.
- Freeze any leftovers in an airtight container for up to 2 months, though the texture may change upon reheating.
