What is General Tso’s tofu?

General Tso’s tofu is a Chinese-American takeout classic made vegan. Crispy tofu cubes are tossed in a sticky, glossy sauce that’s sweet, savory, tangy, and lightly spicy. It delivers all the comfort of the original chicken version but with a plant-based twist.

What does General Tso’s tofu taste like?

General Tso’s tofu tastes bold and balanced—crispy tofu coated in a sauce that’s sticky-sweet, sharp with vinegar, and laced with ginger, garlic, and scallions. Every bite hits sweet, savory, and tangy notes at once, giving it that unmistakable takeout flavor.

What is the best tofu to use for General Tso?

Firm or extra-firm tofu works best for General Tso’s tofu. It holds its shape through dredging and frying, creating golden cubes with a crisp shell that stay crunchy even after being tossed in sauce. Avoid silken tofu, which is too soft and will break apart.

General Tso's Tofu | Olives for Dinner

Description

Crispy, sticky, and tangy-sweet—this General Tso’s tofu brings takeout flavor to your kitchen. Golden tofu cubes fry up with a shatter-crisp crust, then get tossed in a glossy sauce of garlic, ginger, scallions, soy, and vinegar. It’s bold and balanced, fast enough for a weeknight, and every bit as satisfying as your favorite restaurant order.

Ingredients

for the sauce

2 teaspoons neutral oil (canola, grapeseed, or vegetable)
2 tablespoons fresh ginger, minced
2 tablespoons garlic, minced
5 scallions, chopped (white parts and green parts separated)
2 tablespoons mirin
2 cups vegetable broth
3 tablespoons soy sauce (or tamari, for gluten-free)
3 tablespoons sugar
1 tablespoon rice vinegar
3 tablespoons cornstarch, whisked with 6 tablespoons water (to make a cornstarch slurry)

for the tofu

1 (14-ounce) block firm tofu, cut into 1-inch cubes
1/3 cup aquafaba (liquid from canned chickpeas)
1 cup cornstarch
Vegetable oil, for frying (canola or grapeseed recommended)

for serving

Reserved scallion greens
1 tablespoon sesame seeds
Steamed rice
Steamed broccoli
Crushed peanuts (optional, for garnish)

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Instructions

to make the sauce

Heat oil in a medium saucepan over medium heat. Add ginger, garlic, and scallion whites. Sauté for 3–4 minutes, stirring often to prevent browning.
Increase heat to high. Deglaze with mirin for 1 minute.
Add vegetable broth, soy sauce, sugar, and rice vinegar. Stir to combine, then reduce heat to low and keep the sauce warm while you prepare the tofu.

to prep the tofu

Place the tofu into a large prep bowl. Pour the aquafaba over the top and use your hands to coat the tofu evenly. Drain any leftover liquid in the bottom of the bowl.
Sprinkle half of the cornstarch over the top of the tofu and use your hands to toss and coat. Add the rest of the cornstarch to ensure all pieces are evenly coated.

to fry the tofu

In a large, wide pan, add a couple of inches of oil. Heat over medium-high heat for about 7 minutes. You can test the oil’s readiness by inserting a chopstick into the oil until it touches the bottom of the pan. If bubbles immediately form around it, you are ready to fry.
Add the tofu pieces to the pan one at a time in a single layer. They should sizzle immediately when they are added to the pan. If all of the pieces do not fit, work in batches. The tofu needs space to move around, or the pieces will clump together.
Fry on each side for 4-5 minutes. They are done when golden and crisp all over, with a light crunchy coating. Do not let them brown.
Using a spider or skimmer, transfer the crispy fried tofu to paper towels or a cooling rack set over a baking sheet to drain excess oil.

to assemble

Return to your sauce. Increase the heat to high. Once it comes to a boil, add the cornstarch slurry a tablespoon at a time until the sauce is glossy and thickened to your liking (you may not need all of it).
Add the fried tofu to the thickened General Tso’s sauce. Stir gently to coat every piece.
Garnish with scallion greens, sesame seeds, and peanuts, if desired.
Serve immediately over steamed rice with broccoli on the side.

Notes

Best tofu for frying: Use firm or extra-firm tofu. Softer varieties (silken or medium) will fall apart and won’t hold a crisp crust. Lightly pressing the tofu helps remove excess water for a better texture.
Sauce adjustments: Taste as you go—different vinegars and soy sauces vary in strength. Add vinegar gradually if you prefer a milder tang, or bump up sugar for extra stickiness.
Storage & reheating: General Tso’s tofu is best served right away, but leftovers can be refrigerated in an airtight container for up to 3 days if kept separate. Re-crisp tofu in an air fryer or hot skillet before serving. The sauce will thicken once chilled; just loosen it in a saucepan with a splash of water or broth over a gentle heat.
Serving suggestions: Steamed rice and broccoli are the classic pairings, but bok choy, snap peas, or green beans also work well. Finish with scallions, sesame seeds, or crushed peanuts for crunch and color.

Prep Time: 25 minutes
Cook Time: 30 minutes