Sticky, sweet, and with just a touch of heat, this General Tso’s Tofu Recipe is an Asian-inspired vegan delight!
When I started my career in digital marketing, I was coincidentally working for a lot of food brands. Restaurants, consumer packaged goods, and even a couple of Food Network chefs (though I won’t name-drop!). One of my more notable clients was the Asian-American fusion food chain Pei Wei Asian Kitchen. It was there, oddly enough, that I tried tofu for the first time!
To say I became obsessed would be an understatement. I fell in love with tofu and took it upon myself to learn how to cook it, initially pulling inspiration from my favorite Pei Wei dishes. I loved the wide and colorful array of sauces, the healthiness of tofu served on a bed of steamed rice, and, of course, the way the chefs cooked it to crispy perfection. Well, years later, General Tso’s tofu is still one of my favorite weeknight meals. So, I thought I’d share my copycat recipe with all of you!
Though I discovered General Tso’s tofu through my work with Pei Wei, it is by no means a Pei Wei original. In fact, General Tso’s chicken, from which this tofu dish is derived, was created in the early 1950s by Chef Peng Chang-kuei. The dish was inspired by Peng’s Hunanese heritage and named after a famous Hunanese general, Zuo Zongtang (commonly known as General Tso). After Peng moved to New York in 1973 and opened up his own restaurant, he adapted the recipe to suit American tastes, which led to the sweet, spicy, and tangy flavor profile that we recognize today as General Tso’s chicken.
And speaking of flavor, boy is General Tso’s tofu loaded with it! The tofu is crispy on the outside and tender on the inside, soaking up the sauce in the dish. Each bite is a burst of flavors that come together in perfect unison. Whether you’re vegan or just enjoying a meatless Monday, General Tso’s tofu will surely become a favorite.
The key to crispy tofu
The tricky part about tofu is getting that perfectly crispy texture, which is why I’ve always loved the tofu dishes at Pei Wei. To achieve that crispiness at home, start by pressing the tofu to remove excess moisture—this step is crucial. To press it, wrap the tofu block in a clean kitchen towel or paper towels, then place a heavy object (like a pan or books) on top for about 20–30 minutes. Once the tofu is pressed, coat it in cornstarch and proceed with the rest of the recipe. Do not skip the pressing, as it is essential to the final result!
How do I store leftovers?
Though the tofu can be pressed the night before (keep it in the fridge!), this dish tastes best freshly made. Once cooked, leftovers can be stored in an airtight container in the fridge for up to 4 days. The dish cannot be frozen, as this will make the tofu spongy.
Serving suggestions
Serve this dish with either Vegetable Fried Rice or Honey Garlic Instant-Pot Noodles (or if you’re like me, a little of both). You can also keep it simple by serving it with some Steamed Rice. Also, perhaps an idea for the future, General Tso’s tofu would be an amazing protein for lettuce wraps.
Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons cornstarch divided
- 1 tablespoon olive oil for frying
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoons toasted sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 teaspoon red chili flakes
- 1/4 cup vegetable broth
- Cooked rice for serving
- Green onions sliced, for garnish
- Sesame seeds for garnish
Instructions
- Wrap tofu in a clean towel and place a heavy object on top to press for 30 minutes. Cut into cubes.
- Toss tofu cubes with 2 tablespoons cornstarch until evenly coated.
- Heat olive oil in a pan over medium-high heat. Add tofu and fry until golden brown on all sides, about 10 minutes. Remove and set aside.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, red chili flakes, vegetable broth, and the remaining cornstarch.
- Pour the sauce mixture into the pan used for frying tofu. Cook over medium heat until the sauce thickens, about 5 minutes.
- Add the fried tofu back into the pan and toss to coat with the sauce. Cook for an additional 2-3 minutes.
- Serve over cooked rice, garnished with green onions and sesame seeds.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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