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General Tso’s Tofu Recipe

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This flavorful General Tso’s Tofu recipe offers a delicious vegan twist on the classic Chinese-American dish, featuring crispy baked tofu cubes coated in a tangy, savory, and slightly sweet sauce. Perfect as a main course served over rice or your favorite grain, it combines aromatic garlic and ginger with a rich sauce made from vegan oyster sauce, soy, vinegar, and a hint of chili oil for warmth.

Ingredients

Tofu

  • 14 ounces firm tofu
  • 1 tsp soy sauce
  • 1 tsp maple syrup
  • 3–4 tbsp cornstarch
  • 1 tbsp oil (for cooking)

Sauce

  • 3 cloves garlic, minced
  • 1 tbsp finely chopped ginger
  • 2 tbsp vegan oyster sauce
  • 2 tbsp white vinegar
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sugar
  • 1/2 cup water
  • 1/4 tsp garlic chili oil (optional)

Garnish

  • Green onions, chopped
  • Toasted sesame seeds

Instructions

  1. Press and dice the tofu: Wrap the tofu in several layers of kitchen paper towel and gently press to remove excess moisture. Then, cut the tofu into 1-inch cubes and place them in a large mixing bowl.
  2. Season the tofu: Drizzle 1 teaspoon soy sauce and 1 teaspoon maple syrup over the tofu cubes. Toss gently to coat and let them absorb the flavors for a few minutes.
  3. Coat with cornstarch: Sprinkle 1 tablespoon of cornstarch over the tofu and toss to coat evenly. Repeat by adding another tablespoon and tossing again. Continue until the tofu no longer appears moist, using 3 to 4 tablespoons total.
  4. Prepare for baking: Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper and lightly oil it using a kitchen paper towel. Arrange the tofu cubes in a single, even layer, spacing them 1 to 2 inches apart.
  5. Bake tofu: Bake the tofu for about 25 minutes, flipping the cubes halfway through, until golden brown and crispy. Remove from the oven and set aside.
  6. Sauté aromatics: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add the minced garlic and finely chopped ginger and sauté for 1 to 2 minutes until fragrant.
  7. Add tofu to skillet: Gently add the baked tofu cubes to the skillet and cook for an additional minute to combine flavors.
  8. Prepare the sauce: In a small bowl, whisk together vegan oyster sauce, white vinegar, ketchup, soy sauce, toasted sesame oil, sugar, water, and garlic chili oil (if using).
  9. Simmer the tofu in sauce: Pour the sauce over the tofu in the skillet and stir constantly for 2 to 3 minutes, allowing the sauce to thicken and coat the tofu evenly.
  10. Garnish and serve: Remove from heat and sprinkle with chopped green onions and toasted sesame seeds. Serve immediately with white rice or your favorite grain.
  11. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • Pressing tofu is essential to remove excess water for better texture and to help the cornstarch stick.
  • Cornstarch amount may vary depending on tofu brand; adjust as needed to ensure tofu pieces are well coated and dry before baking.
  • Flipping tofu halfway through baking ensures even crispiness on all sides.
  • For extra spice, increase the amount of garlic chili oil or add a pinch of red pepper flakes.
  • This dish pairs excellently with steamed white rice or brown rice and steamed vegetables for a complete meal.

Find it online: https://lauracooks.com/general-tsos-tofu-recipe/