General Tso's Tofu
Servings: 4 servings
Calories: 226kcal
This General Tso’s Tofu is crispy, sticky, and spicy-sweet with no deep fryer needed—just a bold, weeknight-friendly recipe you’ll make on repeat.
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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
Calories: 226kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 929mg | Potassium: 231mg | Fiber: 1g | Sugar: 8g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg