vegan chinese takeout

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.

General Tso’s Tofu

blocks extra firm tofu (pressed)

avocado oil

soy sauce

cornstarch

hoisin sauce

chili garlic sauce (or more to preference)

rice vinegar

water

green onions (white and green parts separated and sliced)

garlic (minced)

ginger

sesame seeds

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.

Chinese Lemon Tofu features crispy, golden tofu nuggets drenched in a bright, sticky, and tart lemon sauce. Serve with rice and lemon slices for an irresistible takeout-style meal! Ready in 30 minutes. Vegan, Gluten-Free, Oil-Free Option.

Chinese Lemon Tofu

block extra firm tofu pressed

low-sodium tamari or soy sauce

green onions

garlic (finely minced)

black pepper (optional, for lemon pepper tofu)

cane sugar

imitation “chicken” broth (or sub vegetable broth)

lemon juice (about 1-2 lemons)

lemon

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 texture, or cut into small cubes.

Make the Sauce: In the meantime, zest the lemon and set aside. In a medium bowl or glass measuring cup, whisk the vegetable broth, lemon juice, tamari, sugar, and cornstarch together until the sugar dissolves. Set aside.

Sauté Aromatics: Warm the oil in a medium pan over medium heat. Once warm, add the white parts of the green onion, garlic, ginger, and optional pepper. Sauté for 60 seconds, then add in the lemon sauce. Bring to a simmer over medium heat and cook for 3 to 5 minutes, stirring occasionally. Add the lemon zest to the sauce and sauté for one more minute.

Final Touches: Remove the tofu from the oven and add it to the pan, coating all sides of the tofu in the glossy lemon sauce. Stir in the sesame seeds and mix well.

Serve &amp; Store: Serve warm over rice and topped with green onions and lemon slices, or as desired. Leftovers will keep in the fridge for up to 5 days.

This was soooo good. I love the orange one too....but I think the lemon wins. It was amazing...better than take out and pretty easy and quick to make...delicious...thank you for the recipe :)

Very tasty as always! Great whole foods, plant based meal! We had it with brown rice and broccoli. The only changes I made were:
1. Reduced the amount of sugar
2. I used a little squeeze pouch of ginger instead of fresh

This is too good. I make it all the time at my house, and it's an absolute favorite.

This was absolutely delicious!!! I served with rice and steamed broccoli. Even my 3 year old and non vegan husband devoured it and got seconds :)

This recipe was very easy to make, and the tofu was very crispy for not being fried.  It definitely hit the spot as someone craving Chinese takeout.

Delicious! I‘m trying to get into making animal-free meals that taste yummy and convince my little family. This is one of only three dishes so far that made me (and my wife) love Tofu! Will definitely be made again soon! Thanks for the great recepy! :-)

Made this for my brother who’s not vegan and he not only loved it, but requested the recipe! thank you Caitlin 🙏🏼

Caitlin strikes again with a fantastic recipe! The lemon tofu was delicious and the texture from tearing it was a wonderful change-up from regular cubes. Where has that technique been all my life?! I threw some broccoli, onions, and peppers into the wok while the tofu baked and then combined it all with the yummy lemon sauce. Served over rice as suggested. Couldn't ask for an easier weeknight meal. Thank you!

Top 2 vegan chinese takeout recipes from across the web

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General Tso’s Tofu

Chinese Lemon Tofu

Top 2 vegan chinese takeout recipes from across the web

The most viewed vegan chinese takeout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

General Tso’s Tofu

Chinese Lemon Tofu

The most viewed vegan chinese takeout recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine