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Homemade General Tso Tofu recipe photo

General Tso Tofu

This General Tso Tofu is a delicious twist on a classic! Crispy tofu tossed in a sweet and spicy sauce, perfect for any night!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Tofu:
  • 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
For 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
For the Vegetables:
  • 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

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Serving bowls

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.