general tsos tofu

General Tso’s Tofu is a healthy vegetarian option to the famous General Tso's Chicken. Vegetarians will rejoice when you make this tasty General Tso's tofu!

General Tso's Tofu

honey

Louisiana hot sauce ((such as Crystal))

sesame seeds

cornstarch ((depending on how wet the tofu is))

ginger ((minced))

garlic ((minced))

Chinese red chili peppers ((optional))

red bell pepper

Shaoxing wine

water or vegetable stock

broccoli florets

soy sauce

rice vinegar

salt

sugar

sesame oil

cornstarch ((mixed with 1 tablespoon water))

Mix the honey and Louisiana hot sauce in a bowl until well combined. Add the tofu to the bowl, and toss together gently with a spatula until the tofu is well-coated.

Next, sprinkle the sesame seeds over the tofu, and toss until evenly distributed. Next, sprinkle the cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch.

Heat 1/3 cup oil in a medium-sized frying pan (we like to use a cast iron skillet) until the oil is about 350F, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.

Carefully place the tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes. Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). Transfer the tofu pieces to a sheet pan with a slotted spoon.

Heat your wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds. Next, stir in the red bell peppers and Shaoxing wine.

Now add the water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.

Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.

The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.

Toss in your fried tofu and give everything a quick stir to make sure the tofu is coated. Serve with steamed rice!

<p>General Tso's Tofu, ready in just 30 minutes. It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.</p>

firm tofu (275 g), cubed

tbsp tamari or soy sauce

apple cider vinegar

cornstarch

Oil of your choice, I used extra virgin olive oil

garlic, minced

tbsp apple cider

tbsp vegetable stock or water

tbsp cane, coconut or brown sugar

red pepper flakes, optional

Place the tofu cubes in a bowl or shallow dish.

Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.

Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.

Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.

Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.

Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.

Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.

Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 

Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.

Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.

Loved this! I got scared at the amount of vinegar so I only put 1.5 tbsp (instead of 3) and it turned out perfect since the marinade had some as well. I literally love this recipe! It’s going in my recipe binder! Thanks!

Made this today as I had alot of tofu to use up and it is delicious. I added some brocoli for color and more nutrients :) great recipe!

Made this for dinner tonight and it was SO GOOD! Didn't add as much apple cider vinegar to the marinade, but other than that didn't change a thing. Ate with a side of rice and boiled edamame. Delicious!

https://content.jwplatform.com/videos/wibzggCB.mp4

General Tso’s Tofu, ready in just 30 minutes! It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.

General Tso’s Tofu

This General Tso’s Sticky Tofu recipe is a vegan and healthier take on the popular sweet &amp; spicy Asian takeout chicken dish. It’s quick and easy to make in under 20-minutes, loaded with plant-based protein and can be easily made gluten-free by using tamari sauce!

General Tso’s Sticky Tofu

firm tofu (cubed (300 g))

soy sauce (or tamari sauce (if GF))

water (120 ml)

tsp oil (*see notes)

garlic

tsp grated ginger (or more to taste)

½ tsp chili pepper flakes

tomato paste (*see notes)

tbsp rice vinegar

Rice

Sesame seeds

Lime wedges

Mix the cornstarch and water in a small bowl and set aside.

Heat the 2 teaspoons of oil in a small saucepan over medium heat. Add the garlic, ginger, and chili pepper flakes and sauté for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornstarch mixture and bring to a boil. Cook for a minute until thickened, then remove from the heat and set aside while you make the tofu.

Sweet &amp; Sour Sauce

Drain and press the tofu as instructed above (or use a tofu press), then cut into cubes. (I highly recommend reading my blog post for helpful tips on making the best crispy tofu!)

Transfer the tofu cubes to a bowl, add the cornstarch, soy sauce (or tamari) and oil, and mix well.

Heat some oil in a skillet over medium-high heat. Add the tofu cubes and cook for about 3 minutes each side, until golden brown and crispy all over.

Add the sauce, toss to coat and cook for about 1-2 minutes over low-medium heat until hot.

Serve the tofu over rice and garnish with chopped scallions, sesame seeds and lime wedges on the side. Enjoy!

Crispy Tofu (*see step-by-step photos above)

General Tso&#039;s Tofu is made with crispy baked tofu covered in sticky-sweet-slightly-spicy sauce! A healthier, vegan version of the popular Chinese takeout dish

firm tofu

tbsp sesame oil

tsp minced ginger

tbsp Brown Sugar I used light brown sugar

Tbsp Hoisin sauce

tbsp Cold water

Cut the tofu into cubes.

Either use a tofu press, or use a heavy kitchen pan to squeeze out excess liquid from the tofu. Place the cubes of tofu in between a wad of absorbent kitchen towels/kitchen paper. Place a heavy cast iron pan on top of the tofu, and let it rest for 30-40 minutes. This step will help the tofu crisp up better.

Preheat the oven to 180 C or 350 F while the tofu is being pressed.

Once the excess liquid is squeezed out, transfer the tofu cubes to a mixing bowl. Add cornstarch, sesame oil and salt. Toss to coat the tofu cubes evenly.

Spread them out on a lined baking sheet.

Bake the tofu at 350 F or 180 C for 30 minutes until you see the tofu starts to brown. Take out the pan and keep aside.

Prepare the baked Crispy Tofu:

While the tofu is baking, prepare the General Tso’s sauce on the stovetop.

In a bowl, combine the rice vinegar, soy sauce, hoisin sauce, brown sugar. Keep aside.

In a skillet, heat sesame oil and add the minced ginger and garlic. Sauté until fragrant.

Add the sauces and lower the heat. Add a slurry of cornstarch mixed with cold water.

Stir with a wooden spatula until the sauce is thick and coats the back of a spoon. Turn off the heat.

Now add the crispy baked tofu to the sauce in the skillet and give it a good stir. The tofu should be evenly coated with the sauce.

To serve, garnish with chopped scallions and sesame seeds.

Prepare General Tso’s Tofu Sauce:

This General Tso&#39;s tofu is salty, sweet, spicy and so flavorful it will go straight onto your regular dinner rotation. Better than take-out.

Extra Firm Tofu ((450 grams))

Tbsp Sesame Oil

Tbsp Maple Syrup

Cayenne Pepper

Tbsp Cornstarch

Tbsp Sesame Oil (for frying)

Tbsp Minced Ginger

tsp Crushed Garlic

tsp Red Chili Flakes

Tbsp Rice Vinegar

Tbsp Soy Sauce*

Tbsp Hoisin Sauce*

tsp Onion Powder

Tbsp Coconut Sugar

Vegetable Stock ((60 milliliters))

Press the tofu for 30 minutes either using a tofu press or by placing the tofu onto a plate with another plate on top of it and then putting something heavy on top like a heavy pot.

While the tofu is pressing, you can prepare your sauce by just mixing all the ingredients up in a measuring jug. Set aside.

When the tofu is pressed, cut it into cubes and place it into a container with a lid. Add sesame oil, maple syrup and cayenne pepper and then seal the container and gently rotate it so that the tofu is evenly coated.

Then add in the cornstarch to the container, 1 tablespoon at a time and gently toss until the tofu is well coated.

Add the sesame oil to a frying pan and when hot add in the battered tofu and gently fry until golden brown. Remove the tofu from the pan.

Add the sesame oil, minced ginger, crushed garlic and red chili flakes to the frying pan and fry until toasted and then add the tofu back in.

Pour over the sauce and flash fry for 1 minute to coat the tofu with the sauce. Don't fry it for too long or the batter will start coming off the tofu.

Serve with basmati rice and chopped chives.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1560157136/ymwac4etds5rpzdgop9p.mp4

General Tso's Tofu - Loving It Vegan. This General Tso’s tofu is savory, sweet, spicy and so delicious it will likely go straight onto your regular dinner rotation. Filled with flavor and high in protein too.

General Tso's Tofu - Loving It Vegan

Indulge in the comfort of Chinese-American cuisine with this homemade General Tso&#39;s Tofu! It&#39;s made with wholesome ingredients, yet packed with sweet and spicy flavor. Ready in under 1 hour. Gluten-free, grain-free option.

blocks extra firm tofu (pressed)

avocado oil

hoisin sauce

chili garlic sauce (or more to preference)

water

green onions (white and green parts separated and sliced)

garlic (minced)

ginger

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Sauce: Whisk the hoisin sauce, chili garlic sauce, soy sauce, vinegar, cornstarch, and water water, together in a small bowl. Set aside.

Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion, garlic, and ginger for 3-5 minutes. Whisk the hoisin sauce well to make sure the cornstarch is dissolved, then pour into the pan. Bring to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Add the cooked tofu and sesame seeds to the pan and mix well; cook for an additional 1 to 2 minutes, until warmed and coated evenly in sauce.

Serve: Serve warm over rice and vegetables (or as desired) and topped with the remaining green onions. Leftovers will keep in the fridge for up to 5 days.

General Tso Tofu. A DELICIOUS, healthy version of the popular takeout dish. Easy, filled with protein, and cooks in just one pan!

General Tso Tofu

extra-firm tofu (frozen for at least 3 hours if time allows—see recipe Step 1 for more details)

chili-garlic sauce (Sambal Oelek)

honey (swap light agave nectar to make vegan)

chili garlic sauce

broccoli florets, (fresh or frozen (about 1 small head))

onions

brown rice (for serving)

Toasted sesame seeds (optional

Prepare tofu through Step 3 according to Crispy Tofu. Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.

Shake

Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.

Stir

In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.

Cook

In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.

Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.

Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.

I had high hopes for this recipe, because I usually love your recipies!  However, it was overpoweringly salty; much too salty for our taste.  Frying the tofu in a pan was tedious, compared to other recipes that use an air fryer for crisp tofu.  The freezer-boiling method did make the tofu firmer, so I may try it for air fryer tofu, with a different sauce.  Love the broccoli/red bell pepper, but again, I need a sauce that is less salty. (We did use reduced sodium soy sauce, but the hoisin and chili garlic sauces are also very salty and don't come in reduced salt versions.)  Prepared sauces are convenient ingredients, but have limitations.  I may try this combination of tofu, broccoli and red bell pepper using the sauce from an air fryer orange tofu recipe we like.

Different from what I thought. BE CAREFUL your tofu is gonna stick together and hard to flip. Mine end up burned . I was frustrated bc I was sooo hungry and it turned out like this. . Failed . I had General tsos tofu on my trip and couldn’t get over how delicious it was so i searched recipes for it, how ever, all the recipes I saw the tofu will end up soft . But I wanted it crispy! Next time ima just try deep fry tofu first without any marinade and then add them into sauce with veggies and see how that turn out.

Made this last night and it was delicious and beautiful looking! Trying to become a tofu lover while also getting my family to embrace it and this definitely helped!

AMAZING. Ive had to search, but I found this again! My husband loves it and it changed his view of tofu! He loves it now!!

Delicious flavour! This meal has become a regular.

Wondering if it would work to make the sauce/ tofu marinade a few days in advance and store in an airtight container?

Amazing! Loved the sauce, it had a perfect balance of sweet, sour, and salty flavors and the grated ginger is also a lovely touch. The tofu was great too, but I’m never sure how much marinating it really accomplishes. We didn’t have cornstarch so we used chickpea flour to thicken the sauce and I’m happy to say that it worked really well.

Thanks for a General Tso's that includes a veg! I used eggplant that wanted cooking, and did half batches of protein: chicken for hubby, tofu for me. We both say YUM!

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