General Tso’s tofu = golden, crunchy tofu plus a sticky-sweet, tangy sauce that clings to every bite. It’s bold, balanced, and built to taste like your favorite takeout order.
General Tso’s tofu is Chinese-American comfort food at its best: golden, crispy tofu coated in a sticky, tangy sauce with garlic, ginger, scallions, soy sauce, and mirin. Each bite nails that sweet-savory balance, brightened with vinegar and rounded out with umami.
The result is more than crunch plus sauce—it’s contrast in every bite. Sweet against savory, tang against depth. This iconic takeout-style favorite delivers big flavor with a quick reward, streamlined into simple steps you can pull off any night of the week.
Why You’ll Love This General Tso’s Tofu
Think of this General Tso’s tofu recipe as takeout flavors tuned in for home cooking. It’s bold enough to scratch that takeout itch, and is easier to pull off than you might think. Here’s what makes it stand out:
- Crispy tofu with structure: This version coats tofu cubes in aquafaba and cornstarch, then fries them until golden. The result is a shatter-crisp crust that stays crunchy even after being tossed in the sauce.
- A sticky-sweet, balanced sauce: Softened ginger, garlic, and scallions mingle with soy sauce for umami, sugar for sweetness, mirin for tang, and vegetable broth for depth. Together, they create a glossy sauce that sings.
- Better-than-takeout energy: You still get the comfort food vibes of the restaurant version, but tuned for home cooking. This is built on easy steps and pantry-friendly ingredients.
- Customizable and crowd-friendly: Whether you serve it over rice with broccoli, sprinkle it with sesame seeds, or add crushed peanuts for crunch, this recipe flexes easily. Want to make it gluten-free? Swap in tamari. Don’t want to deep fry? Try our lighter, sautéed General Tso’s tofu instead.
- Weeknight-accessible: Ready in under an hour, this dish is just as perfect for a weeknight dinner as it is for a special evening together with friends.
Key Ingredients
Ever wonder what makes General Tso’s tofu so irresistible at home? It’s all in the ingredients. Each one builds texture, gloss, or balance so the final dish delivers that sticky-sweet, savory punch you’ll keep coming back to. Here’s what you’ll need:
- Firm tofu: The foundation of the recipe. It holds its shape through dredging and frying, turning into golden cubes with a shatter-crisp crust that stays crunchy even in sauce.
- Aquafaba (chickpea brine): The vegan binder that makes this recipe stand out. It coats the tofu, helping the cornstarch form a crisp, airy shell.
- Cornstarch: The crunch and gloss maker. It gives tofu its light coating and thickens the General Tso’s sauce until it clings just right.
- Ginger, garlic, and scallions: The aromatic base. Sautéed until fragrant, this trifecta gives the sauce its takeout-style backbone and aroma.
- Soy sauce (or tamari): The umami anchor. It deepens flavor and balances sweetness, while tamari keeps the recipe gluten-free.
- Sugar and rice vinegar: The sweet-tangy duo. Sugar brings sticky shine, vinegar cuts through richness, keeping every bite bright.
- Mirin: The quiet depth booster. This sweet rice wine adds subtle acidity and roundness, so the sauce tastes layered instead of one-note.
- Vegetable broth: The sauce stretcher. It builds body and restaurant-style gloss while keeping it vegan.
How to Make General Tso’s Tofu
Think making this crispy, gloss-kissed dish is complicated? Not at all. Here’s how it comes together. For the full recipe with exact amounts and times, scroll to the recipe at the end of this post!
Step One: Make the Sauce – Heat a little oil in a saucepan, then sauté the ginger, garlic, and scallion whites until fragrant. Add mirin to deglaze, followed by vegetable broth, soy sauce, sugar, and rice vinegar. Let it simmer gently while you prep the tofu—this is the base of that sticky-sweet General Tso’s sauce.
Step Two: Prep and Dredge the Tofu – Pat the tofu dry and cut it into cubes. Coat the pieces in aquafaba so the cornstarch sticks evenly. Toss with cornstarch until every side is covered—this is what creates the shatter-crisp crust.
Step Three: Fry Until Crispy – Preheat oil in a wide skillet or pan. Once ready, fry the tofu, taking care not to overcrowd the pan. Cook until golden on all sides, then transfer to a rack or paper towel to drain. This is where the crunch gets locked in.
Step Four: Thicken the Sauce – Return to your sauce. Bring the sauce back to a boil and whisk in the cornstarch slurry a little at a time. Stop once it looks glossy and thick enough to coat the back of a spoon—this is the lacquer that gives General Tso’s tofu its magic.
Step Five: Toss and Serve – Add the crispy tofu to the thickened sauce and toss gently until every piece is coated. Finish with scallion greens, sesame seeds, or crushed peanuts. Serve hot over steamed rice with broccoli on the side, and boom you’ve got takeout energy at home.
Pro Tips
What makes or breaks this General Tso’s tofu? Keep these things in mind for a perfect result every time!
- Aquafaba as a binder: Aquafaba—the protein- and starch-rich liquid from a can of chickpeas — helps cornstarch adhere evenly to tofu, creating a shell that fries up light and crisp. It’s also a zero-waste ingredient that most people usually pour down the sink.
- Aim for 375°F for your oil temp: Temperature makes or breaks frying. Go lower than this, and the tofu absorbs oil and turns heavy—sad! Go higher, and the crust can scorch before the center warms and softens—also sad. Around 375°F is the sweet spot for crisp, golden tofu.
- Chopstick test: Don’t have a thermometer? Heat the oil over medium-high heat for about 7 minutes, then dip a wooden chopstick so it touches the bottom of the pan. If bubbles form around it immediately, you are ready to fry.
- Don’t overcrowd the oil: Frying relies on high heat driving moisture out of the tofu’s surface. Too many cubes at once lowers the oil temp and traps steam, leading to soggy, uneven crusts. Work in batches so your tofu has room to breathe.
- Keep an eye on the garlic: Garlic should be sautéed just until fragrant. If it browns, it turns bitter and sours the sauce. Keep it moving around the pan with a spatula or chopsticks.
- Add the Slurry Slowly: Cornstarch thickens sauces quickly. Stir in the slurry one tablespoon at a time and stop when the sauce looks glossy and coats the back of a spoon. Too much slurry can make it gummy.
What’s A Cornstarch Slurry?
A cornstarch slurry is just cornstarch mixed with cold water until smooth. In hot liquid, starch granules swell and thicken the sauce instantly. The key is to whisk it right before using—if it sits, the starch sinks. For this recipe, combine 3 tablespoons cornstarch with 6 tablespoons water, then add it slowly to the sauce until it turns glossy.
- Store your oil smartly: Once cooled, strain the oil and refrigerate. Neutral frying oil (like canola or grapeseed) can usually be reused 2–3 times before it breaks down.
Serving Suggestions
Once you’ve made this recipe, you can serve it as-is or make it a feast. Pair it with the right cast and it shines. Here are some ideas:
- Over steamed rice: The classic. Jasmine, basmati, or brown rice soaks up every drop of the glossy General Tso’s sauce, making each bite feel complete.
- With bright greens: Steamed or sautéed broccoli, Szechuan Bok Choy, or snow peas add freshness and textural contrast. They lighten the bowl, balancing richness.
- Turn it into a spread: Make it a full vegan takeout experience—pair with spring rolls, vegan crab rangoon, vegan egg drop soup, vegetable fried rice, or spicy noodles for a shared family-style dinner.
- Finish with flair: Top with sesame seeds, extra scallions, or crushed peanuts for crunch and brightness. These small touches make it feel restaurant-level.
- Spice it your way: Prefer heat? Toss in red pepper flakes, a squirt of sriracha, or a drizzle of chili crisp. Want it saucier? Add a splash of reserved sauce to the bowl.
FAQs
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.
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.
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.
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General Tso’s Tofu
- Total Time: 55 minutes
- Yield: 2 servings
- Diet: Vegan
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)
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
This recipe was originally published in 2011 and updated in 2025 with clearer instructions and new photos.
