The Ultimate Crispy Vegan General Tso Tofu (Better Than Takeout!)
Prepare for a culinary journey with this incredible General Tso Tofu recipe that captures the essence of your favorite Chinese takeout, all from the comfort of your kitchen! Golden, crispy tofu is perfectly coated in a luscious, sweet, and tangy sauce, delivering an explosion of flavors in every bite. This isn’t just a meal; it’s a weeknight dinner revolution that proves homemade can truly be better than takeout.
General Tso Tofu has become an absolute staple in our household. It’s one of those recipes I’ve perfected over countless repetitions, a true testament to its irresistible appeal. When my husband embraced a vegan lifestyle, we made it our mission to master plant-based versions of all his beloved Asian-inspired dishes. From zesty Air Fryer Orange Tofu to savory Korean (Gochujang) Tofu Rice Bowls and aromatic Vegan Thai Red Curry with Tofu, we’ve explored a world of flavors. Yet, it’s this General Tso Tofu that continually brings us back to the kitchen, making it again and again because it’s simply *that* good.
The magic of this recipe lies in its simplicity and the incredible texture contrast it offers. There are two primary components: crafting the perfectly crispy tofu and concocting the rich, sticky General Tso sauce. Both elements are straightforward to prepare and utilize readily available ingredients. The sauce is a harmonious blend of sweet, tangy, and subtly spicy notes, achieving a luscious thickness that clings beautifully to every piece of tofu without rendering it soggy. This perfect coating is what truly elevates the dish from good to extraordinary.
The best part? You can whip up this amazing General Tso Tofu at home faster than it takes for a delivery driver to arrive, offering a healthier, fresher, and often more flavorful alternative to traditional takeout. Say goodbye to soggy, overly sweet versions and embrace the vibrant taste of homemade perfection!
Customizing the Spice Level in Your General Tso Tofu
One of the fantastic aspects of making General Tso Tofu at home is the complete control you have over its spice level. The original General Tso’s chicken is known for its sweet, sour, and mildly spicy profile, but personal preferences vary wildly. This recipe is designed to be fully adaptable. We recommend using either dried whole chilies (like Tien Tsin peppers for authenticity, or similar small dried red chilies) or red pepper flakes. You can add as much or as little as you desire to achieve your perfect heat. If you prefer a completely mild dish, feel free to omit the chilies or flakes altogether. For those who love an extra kick, a few extra dried chilies infused in the oil at the start of the sauce-making process can really intensify the heat without overpowering the other flavors.
Key Ingredients for the Best General Tso Tofu
Below, you’ll find important details and considerations for the ingredients and instructions. The complete recipe with precise measurements and detailed steps is conveniently located in the recipe card further down this page.
For the Crispy Tofu:
- Tofu – The foundation of our dish! For optimal crispiness and texture, always choose firm or extra-firm tofu. Avoid silken or soft tofu, as these varieties have too much water content and won’t achieve the desired crust. Pressing your tofu beforehand is crucial to remove excess moisture, which directly impacts how crispy it gets. For more tips, check out: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu.
- Light soy sauce or liquid aminos – Provides a savory base and helps season the tofu from the inside out. Liquid aminos are a great gluten-free alternative.
- Garlic powder – Adds a foundational aromatic flavor that complements the sauce.
- Sea salt and black pepper – Essential seasonings to enhance the tofu’s natural taste.
- Cornstarch – The secret weapon for creating that irresistibly crispy exterior. It forms a thin, crunchy coating when fried.
- Sesame or regular oil – For pan-frying the tofu. Sesame oil adds a nutty aroma, but a neutral oil like canola or vegetable oil works just as well.
For the General Tso Sauce:
- Sesame oil – Used for sautéing the aromatics, lending a rich, distinctive flavor to the sauce.
- Garlic – Freshly minced garlic provides a pungent, aromatic depth.
- Fresh ginger – Grated fresh ginger offers a zesty, warm spice that is characteristic of authentic Asian cuisine.
- Light soy sauce or liquid aminos – Forms the salty, umami core of the sauce.
- Raw unrefined brown sugar or coconut sugar – Balances the savory and tangy elements with natural sweetness. Brown sugar adds a lovely molasses note.
- Hoisin sauce – A thick, fragrant sauce commonly used in Chinese cuisine, adding a complex sweet, savory, and slightly tangy flavor profile.
- Cornstarch – Combined with water to create a “slurry,” this is vital for thickening the sauce to a perfect, glossy consistency that coats the tofu beautifully.
- Sesame seeds – Not only a garnish but also adds a subtle nutty flavor and textural contrast to the sauce.
- Rice wine vinegar – Provides the essential tangy, slightly sweet, and acidic component. Be sure to use unseasoned rice wine vinegar, as seasoned varieties are sweetened and can alter the sauce’s balance.
- Water or broth – Used to adjust the sauce’s consistency. Vegetable broth can add extra depth of flavor.
- Whole chillies or red pepper flakes – For that signature General Tso’s heat. Whole Tien Tsin peppers are more traditional if you can find them in an Asian market, but common red pepper flakes are a perfectly acceptable and accessible substitute.
What Are the Red Peppers in Chinese Food?
The classic red peppers often found in authentic Chinese dishes, particularly those from Sichuan cuisine, are typically Tien Tsin peppers. These small, slender, dried red chilies are known for their vibrant heat and slightly smoky flavor. If you’re fortunate enough to live near an Asian grocery store, you might find them there. However, if they’re not available, don’t fret! Any small, dried red chili can be used, or simply opt for the more widely accessible red pepper flakes, which still deliver a fantastic spicy kick.
How to Master General Tso Tofu at Home
You’ll be amazed at how quickly this restaurant-quality General Tso Tofu comes together! Forget waiting for delivery – in less time, you can have a fresh, flavorful, and incredibly satisfying meal on your table. Here’s a detailed breakdown of the steps:
Crafting the Crispy Tofu:
1. Prepare and Coat the Tofu: Begin by ensuring your firm or extra-firm tofu has been pressed for at least 30 minutes to remove as much excess water as possible. This step is non-negotiable for achieving truly crispy tofu. Once pressed, cut the tofu into uniform 1-inch cubes. Place these cubed tofu pieces into a medium-sized mixing bowl. Drizzle with light soy sauce or liquid aminos and gently toss to ensure each piece is lightly coated. Next, add the garlic powder, sea salt, black pepper, and cornstarch. Toss again, making sure every surface of the tofu cubes is evenly coated with the cornstarch mixture. This dry coating is what will give you that irresistible crunch.
2. Cook the Tofu to Golden Perfection: Heat a large pan or a wok over medium-high heat. Add your chosen oil (sesame or regular). Once the oil is shimmering and hot, carefully add the coated tofu cubes to the pan. Avoid overcrowding the pan; if necessary, cook the tofu in batches to ensure even browning and crispiness. Cook the tofu for approximately 8 minutes in total, turning the pieces occasionally to ensure all sides become beautifully golden brown and crispy. Resist the urge to flip too soon; allow each side to develop a crust before moving it. Once cooked, remove the crispy tofu from the pan and set aside.
Preparing the Signature General Tso Sauce:
1. Sauté the Aromatics: Using the same pan (or a clean one if you prefer), heat the sesame oil over medium-high heat. Add the minced fresh ginger and garlic. Sauté for about 2 minutes, stirring constantly, until the aromatics are wonderfully fragrant and just beginning to sizzle. If you’re using whole dried chilies for heat, you can add them at this stage to infuse their flavor into the oil.
2. Combine and Thicken the Sauce: Carefully pour all the remaining sauce ingredients into the pan: light soy sauce, brown sugar, hoisin sauce, the cornstarch slurry (cornstarch mixed with water), sesame seeds, rice wine vinegar, water, and vegetable broth. Immediately begin whisking vigorously to ensure the cornstarch slurry is fully incorporated and doesn’t clump. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Continue to whisk frequently for approximately 4 minutes, or until the sauce thickens to a glossy, desirable consistency that coats the back of a spoon. Taste the sauce and adjust the sweetness or tanginess as needed by adding a little more sugar or vinegar if desired. Remove the sauce from heat temporarily.
3. Finish and Serve: Return the pan with the General Tso sauce to medium heat if it has cooled too much. Add the crispy tofu pieces directly into the warm, thickened sauce. Gently stir to ensure every piece of tofu is thoroughly coated in the rich, sticky glaze. Allow the tofu to cook in the sauce for another 2 to 3 minutes, just long enough for it to absorb some of the flavor and for the sauce to adhere perfectly. Remove from heat immediately. Garnish generously with additional sesame seeds and freshly chopped scallions for a burst of color and freshness. Serve hot and prepare for rave reviews!
Pro Tips for Perfectly Crispy General Tso Tofu
Achieving takeout-style General Tso Tofu at home is easier than you think with these simple tips and tricks:
- The Right Tofu Makes All the Difference: Always reach for refrigerated firm or extra-firm tofu. These varieties have a dense texture that holds up well to cooking and crisps beautifully. Avoid soft, silken, or shelf-stable tofu, which are meant for different applications and will not yield the desired crispy texture in this recipe.
- Press Your Tofu Thoroughly: This is arguably the most critical step for crispy tofu. Excess water in the tofu will prevent it from browning and becoming truly crisp. Use a tofu press, or wrap the block in several layers of paper towels, place it on a plate, and top it with a heavy object (like a stack of cookbooks or a cast iron pan) for at least 30 minutes, or even longer if you have time.
- Patience is a Virtue When Frying: Don’t rush the frying process. When cooking the tofu, allow each side to brown and crisp up completely before flipping. If you turn the tofu too quickly, it won’t develop that beautiful golden crust. Let it sit undisturbed for several minutes until it naturally releases from the pan when golden.
- Don’t Overcrowd the Pan: Frying tofu in batches ensures that each piece has enough space to cook evenly and crisp up properly. Overcrowding the pan lowers the oil temperature, leading to steamed rather than fried tofu.
- Taste and Adjust the Sauce: The beauty of homemade food is the ability to customize. After the sauce has thickened, taste it. Want it sweeter? Add a touch more brown sugar. Prefer more tang? A splash more rice wine vinegar. Craving extra heat? Stir in more red pepper flakes.
- Get Creative with Add-ins: While delicious on its own, this recipe is incredibly versatile. Consider adding diced pineapple for a tropical twist, sliced mushrooms for an earthy umami boost, or even incorporate other plant-based proteins. For instance, you could use tempeh, or make General Tso Cauliflower Wings by using this sauce with roasted cauliflower.
Perfect Pairings: What to Serve with General Tso Tofu
This saucy, flavorful General Tso Tofu is incredibly versatile and pairs wonderfully with a variety of sides. Its rich and savory profile makes it an ideal centerpiece for a balanced and delicious meal. Here are some of our favorite accompaniments:
- Noodles: A classic choice! Serve it over a bed of stir-fried noodles, lo mein, or even simple ramen for a comforting and complete meal. The sauce will coat the noodles beautifully.
- Rice: The ultimate pairing for soaking up all that delicious sauce. Opt for fluffy white rice, nutritious brown rice, or a lighter cauliflower rice for a low-carb option.
- Steamed or Roasted Vegetables: Fresh, crisp vegetables provide a lovely contrast to the rich tofu. Steamed broccoli florets, snap peas, green beans, or even roasted asparagus are excellent choices.
- Quinoa or Other Cooked Grains: For a protein-packed and nutritious alternative to rice, serve your General Tso Tofu over quinoa, farro, or couscous.
- Stir-fry Veggies: Create a full takeout experience by preparing a side of stir-fried vegetables. You can follow the method in the linked recipe but use the General Tso sauce from this recipe for a cohesive flavor profile. Bell peppers, carrots, bok choy, and mushrooms work wonderfully.
Storing and Reheating General Tso Tofu
Cooked General Tso Tofu makes for fantastic leftovers, perfect for meal prepping or a quick lunch the next day. To store, transfer any remaining tofu and sauce into an airtight container. It will keep well in the refrigerator for 3 to 4 days.
For reheating, you have a couple of excellent options to best preserve the texture. Reheat it gently in a skillet over medium heat with a splash of oil, stirring occasionally until warmed through. This method helps to bring back some of the tofu’s crispiness. Alternatively, you can use a microwave for a faster reheat, though the tofu may lose some of its initial crisp texture.
Can This Recipe Be Frozen?
Yes, this General Tso Tofu recipe freezes beautifully! If you’re looking to prepare meals in advance, simply allow the cooked tofu and sauce to cool completely. Then, transfer it to a freezer-safe, airtight container and store it in the freezer for up to 2 months.
When you’re ready to enjoy, you can reheat it directly from frozen in the microwave until thoroughly warm. For a slightly better texture, let it thaw in the refrigerator overnight first, then reheat it on the stovetop with a little oil, or in the microwave. Freezing is a fantastic way to ensure you always have a delicious, homemade, plant-based meal ready to go!
We hope you absolutely adore this vegan General Tso Tofu recipe as much as we do! If you recreate this dish, please remember to capture a photo and tag #jessicainthekitchen on Instagram. Your feedback means the world to us, so please consider leaving a comment below and giving the recipe a rating. Thank you for being a part of our culinary community!
General Tso Tofu
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Ingredients
Crispy Tofu
- 1 lb block firm tofu, pressed for 30 minutes
- 2 teaspoons light soy sauce, or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil, or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce, or liquid aminos
- 1/4 cup brown sugar, or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch, + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis, to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
How to freeze: You can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.