I make this General Tso’s Tofu when I want a crispy, sticky, spicy-sweet dinner and don’t want to order takeout. It hits every note: crunch from golden tofu, a glossy sauce that clings just right, and heat you can dial up or down. I’ve tested this recipe more times than I can count, and it delivers when I want fast comfort with real flavor (with no actual delivery involved – I know, I’ve become my dad with these jokes now).
My General Tso’s tofu won’t turn soggy in 5 minutes!
The first time I had “General Tso’s tofu” was at a hole-in-the-wall in Philadelphia. It wasn’t on the menu but I saw their General Tso’s chicken, a staple at many American Chinese restaurants, on the menu, and asked if they could make something like that but vegetarian. Out came this plate of tofu, coated in a fiery-sweet sauce that I have tried to recreate since freshman year of college.
Most versions I tried over the years either ended up too sweet or went soggy in minutes. This recipe solves both:
- I press the tofu until it’s borderline chewy, coat it in cornstarch for a solid crust, and pan-fry instead of deep-frying (because, let’s be real, no one wants to bust out a fryer on a weeknight).
- The sauce simmers quickly and thickens naturally with a cornstarch slurry—no gummy texture or weird aftertaste.
If you love this, you’ll also want to check out my salt and pepper tofu, Kung Pao tofu, and tofu lettuce cups next —they follow similar techniques with totally different flavor profiles!
Ingredients and why they matter
General Tso’s Tofu starts with crispy tofu cubes—thanks to a quick toss in cornstarch, they get that perfect golden crunch. The sauce is where the magic happens, with a mix of soy sauce, hoisin, maple syrup, and a little chili for sweet, tangy, and just-the-right-amount-of-spicy flavor. Add some minced garlic cloves, grated ginger, and a sprinkle of green onions and sesame seeds, and you’ve got a takeout favorite made at home! You can always add mixed veggies of your choice while stir frying this dish too.
Full ingredient list and detailed instructions are on the recipe card.
- Extra firm tofu: The backbone of this dish. Soft tofu won’t hold up to frying or tossing in sauce. Press it well to drive out moisture for that golden crust.
- Cornstarch: Don’t skip this—it’s what gives the tofu that light, crisp shell. You want every cube evenly dusted, not drenched.
- Soy sauce: Use low-sodium to control the saltiness. Substitute with tamari to make it gluten-free.
- Hoisin sauce: Adds depth and that signature sticky-sweet element to General Tso’s sauce. Oyster sauce sub if you’re not veg, but hoisin keeps it vegetarian.
- Maple syrup: I prefer this over brown sugar because it blends smoothly and adds subtle richness. Honey works too, but I find maple balances the vinegar better.
- Red pepper flakes + fresh ginger + garlic: This trio brings the heat and brightness. You can add more chili flakes or even a splash of sriracha if you like it spicier. You can also add a splash of toasted sesame oil if you want it nuttier.
- Veggies: I keep this recipe fairly simple but it’s super easy to add veggies – say, broccoli, bok choy or even a frozen stir fry veggie combo to this dish. Just pan fry the veggies after you set aside the tofu and then add it back to the sauce.
TIPS & TRICKS
Shruthi’s top tips
- Press your tofu for at least 15–20 minutes—even longer if you have time. Less moisture = better browning.
- Use a wide skillet and don’t crowd the tofu. You want space so it crisps instead of steaming.
- Use medium-high heat and preheat your pan. If the oil isn’t hot enough, the tofu won’t crisp properly. Don’t touch the tofu too soon. Let it sit 3–4 minutes before flipping so it forms a golden crust.
- Whisk your slurry separately. Dumping dry cornstarch into the sauce will lead to clumps. Shake off excess cornstarch. Too much and the crust can get gummy or fall off in the pan.
- Simmer just until glossy. Don’t over-reduce or it’ll go gloopy once cooled.
- Add tofu only after the sauce thickens. This keeps it crispy and prevents it from soaking up too much liquid. Toss gently with a spatula or spoon. Stirring too hard can break up those beautiful cubes.
- Eat fresh, not later. The texture really shines straight out of the pan—leftovers are fine, but not magic.
Make vegan General Tso’s tofu
- Pat tofu dry and cut into ¾-inch cubes. In a medium bowl, mix cornstarch, salt, and pepper. Toss tofu until evenly coated, shaking off excess.
- Heat oil in a large skillet over medium-high heat. Add tofu in a single layer and pan-fry for 3–4 minutes per side until golden and crisp. Transfer to a paper towel–lined plate and set aside. If using veggies, stir fry your veggies now.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, chili flakes, ginger, garlic, and water.
- Pour into a clean skillet and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens and turns glossy. Add the crispy tofu to the skillet and gently toss until all pieces are well coated in the sauce. Remove from heat.
- Top with scallions and sesame seeds. Serve hot over steaming bowls of rice or noodles.
How to serve General Tso’s tofu
My all-time favorite way to serve this savory tofu dish is simply over steamed white rice made in the microwave, brown rice, fried rice, or even cauliflower rice – it’s perfect for soaking up all that flavorful sauce. If you want a little something on the side, serve it with vegetable stir fry or roasted vegetables.
Storage and reheating suggestions
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat it in a skillet or air fryer so the tofu stays crispy.
More tofu recipes
If tofu’s your thing, you’re going to love these simple, tasty recipes.
Kung Pao Tofu
Sesame Tofu
Korean Tofu Soup
Gochujang Tofu
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
General Tso’s Tofu
Ingredients
Crispy Tofu
- 14 oz extra firm tofu, pressed and cut into ¾-inch cubes
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegetable oil, for frying
General Tso’s Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons maple syrup
- ½ teaspoon chili flakes
- ½ teaspoon ginger, grated
- 1 clove garlic, minced
- ¼ cup water
- 1 teaspoon cornstarch, mixed with 1 tablespoon water (slurry for thickening)
Garnish & Serving
- 2 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- Press tofu for at least 15 minutes (see tips). Pat very dry with paper towels and cut into ¾-inch cubes.
- In a medium bowl, whisk together cornstarch, salt, and pepper. Add tofu cubes and toss until evenly coated, shaking off excess.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu in a single layer, leaving space between pieces. Pan-fry 3-4 minutes per side, turning occasionally, until golden and crisp on all sides. Work in batches if needed to avoid crowding.
- Transfer crispy tofu to a paper towel-lined plate. Set aside.
- While tofu cooks, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, chili flakes, ginger, garlic, and water in a small bowl.
- Wipe out skillet if needed. Pour sauce into skillet and bring to a simmer over medium heat.
- Give cornstarch slurry a quick stir (it settles), then pour into simmering sauce. Cook 1-2 minutes, stirring constantly, until sauce thickens and turns glossy.
- Add crispy tofu to skillet and gently toss until all pieces are evenly coated.
- Remove from heat. Top with green onions and sesame seeds. Serve immediately over steamed rice or noodles.
Notes
- Press tofu at least 15 minutes for best texture—use a tofu press or wrap in paper towels with heavy object on top
- Pat tofu very dry before coating—moisture prevents crispiness
- Don’t crowd the pan—tofu needs space to crisp, not steam
- Coat tofu right before frying—cornstarch gets gummy if it sits too long
- For extra crunch, air fry or bake tofu at 400°F for 15-20 minutes instead of pan-frying
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
