General Tso's tofu is sweet, savory and super easy to make. This recipe is perfect for weeknight meals and the sauce is so good that you'll want to drizzle it on everything!
Recipe features
- Dietary-features: vegan, vegetarian, nut-free
- Make with baked tofu
- Filled with sweet, salty and savory flavors
- Inspired by Chinese takeout
- Great for weeknight meals
Take-out General Tso's is one of my favorite meals, so I had to find a way to make my own version at home.
My recipe is by no means authentic but I do hope that you enjoy my spin on this Chinese takeout staple. If you are looking for authentic Pan-Asian recipes you will love the recipes that my friend Christie at Home shares!
General Tso's is traditionally made with deep fried chicken in Chinese restaurants, but we'll be making a lighter plant-based spin with oven baked tofu.
Instead of frying the tofu, we'll use my favorite method for getting crispy, nicely textured tofu: coat the tofu in a bit of corn starch and oil and bake in the oven until golden brown. This is also the way I make peanut tofu.
For more information on this method, you can read my post on how to make crispy tofu.
Ingredients
- Extra firm tofu is my go-to for baked tofu but firm will work in a pinch. You can learn more about what different types of tofu are good for in my guide to tofu.
- Hoisin sauce: This is a sweet and salty sauce. You can find it in the sauces section or International section of most grocery stores.
- Reduced sodium soy sauce can be replaced with tamari as needed. Regular soy sauce also works.
- Rice vinegar is a cooking staple (I use it peanut sauces, noodle salads, etc.). I don't recommend using regular vinegar.
- White sugar can be adjusted to taste. Coconut sugar also works but will yield a slightly more caramel flavor.
- Corn starch is used to thicken the sauce. Arrowroot powder can also be used.
- Tomato paste adds depth. I usually freeze leftover tomato paste in a small jar.
Making the sauce
Combine all ingredients, except for vegetable broth and corn starch, in a small sauce pan. With the heat off, use a silicon whisk to mix ingredients together (I use silicon to avoid scratching).
Slowly whisk in vegetable broth. Bring to a rapid simmer over medium-high heat (see image above for reference).
Add the slurry to the simmering sauce. Simmer sauce uncovered until thickened enough to coat the back of a metal spoon without sliding off. See image above for reference consistency.
Recipe FAQ and expert tips
- Serving ideas: I like to eat General Tso's Tofu with white or brown rice and steamed broccoli. It's also great in vegan fried rice!
- Make it spicy: Add red pepper flakes to taste for a spicier sauce.
- Adjust for sweetness and saltiness by increasing/decreasing sugar and soy sauce. The hoisin sauce also contributes a lot of sweetness.
- This sauce is great on cauliflower, chickpeas or any other protein. You don't have to use tofu!
The tofu will last in the fridge for 3-4 days. Reheat in the microwave or re-crisp on the stove over medium heat.
Yes, the sauce freezes well. Let cool to room temp before transferring to a freezer safe container or pint-sized ball jar. Leave at least ½ inch space at the top of the container. Freeze for up to 3 months. Let thaw overnight in the fridge before using.
Yes! To make pan-fried tofu, heat a large skillet over medium heat. Drizzle with neutral oil, such as canola oil. Add the cornstarch coated tofu and sauté until golden, stirring as needed for even cooking.
No. You can use tamari in place of soy sauce but Hoisin sauce usually contains wheat. You may be able to find a gluten-free Hoisin sauce at your store or you can buy it online.
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General Tso's Tofu
It's easy to make your favorite take-out recipe at home using crispy baked tofu and a few simple, flavorful ingredients.
Ingredients
- 1 block (14 ounces) extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon corn starch
- ¼ teaspoon salt
- 3 tablespoons rice vinegar
- 3 tablespoon reduced sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon tomato paste
- 1-2 tablespoons white sugar (see note)
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- ¾ cup + 1 tablespoon vegetable broth, divided
- for serving: 3 cups cooked white rice, 2 cups broccoli
Instructions
To Make the Tofu
- Preheat oven to 420 degrees F.
- To make the baked tofu: Line a large baking sheet with parchment paper. Slice tofu into 1" cubes. Pat tofu firmly with a paper towel to remove excess moisture. Add tofu to a large plastic bag or container. Sprinkle with olive oil, corn starch and salt. Gently toss to evenly coat the tofu.
- Place the tofu in a single layer on the parchment paper-lined baking sheet. Bake in 420 degree oven for 25-30 minutes, or until golden brown. Remove from oven when golden brown.
To make the sauce
- In a small saucepot (the stove should be off) whisk together rice vinegar, soy sauce, hoisin sauce, tomato paste, sugar, ground ginger, garlic powder and red pepper flakes. Pour in ¾ cup vegetable broth, stirring to combine.
- Bring to a rapid simmer over medium-high heat. In a small bowl, stir together 1 tablespoon corn starch and 1 tablespoon vegetable broth. Pour this slurry into the simmering sauce.
- Reduce heat to a slow simmer over medium-low heat. Simmer until thickened enough to coat the back of a metal spoon without sliding off. This should take about 5 minutes.
- Stir baked tofu into the sauce. Serve with rice and broccoli.
Notes
- Sugar: You can use white sugar, coconut sugar, or maple syrup in this recipe in equal amounts. The maple syrup will give a slightly different flavor but is still very good. Use 2 tablespoons for a sweeter sauce.
- Read my post on how to make SImple Baked Tofu for more information on the tofu method.
- This recipe can easily be doubled or tripled. Do note that the base General Tso's sauce makes a little more than is needed to coat all of the tofu. I usually drizzle my vegetables and rice in the extra sauce.
- Leftovers and reheating: Keep refrigerated in a closed container for 3-4 days. Reheat in the microwave or re-crisp on the stove over medium heat.
- For pan-fried tofu: Heat a large skillet over medium heat. Drizzle with neutral oil, such as canola oil. Add the cornstarch coated tofu and sauté until golden, stirring as needed for even cooking.
- To freeze the sauce: Let cool to room temp before transferring to a freezer safe container or pint-sized ball jar. Leave at least ½ inch space at the top of the container. Freeze for up to 3 months. Let thaw overnight in the fridge before using.
- To make gluten-free use tamari in place of soy sauce and choose a gluten-free Hoisin sauce.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 369Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 641mgCarbohydrates: 54gFiber: 5gSugar: 10gProtein: 18g
Anna
Hi! I love this recipe! Just wondering… does the nutrition info include rice and broccoli?
Cassidy Reeser
Hi Anna, thank you! Yes, the nutrition info includes the rice and broccoli.
Aidan Schroeder
Another fantastic recipe! Made this tonight and my family destroyed it with gusto. Thank you! You've completely changed our relationship with tofu (I didn't know how to cook it well before discovering your amazing site and no one in my household would eat it. Now it's a regular request!)
Cassidy Reeser, RDN, LD
Thanks so much, that is so great to hear. I’m glad your family is learning the magic of tofu!