General Tso’s Tofu

This General Tso’s Tofu is super crispy-crunchy and coated in a luscious sauce. Garlic, ginger and chopped scallions combine to create a fragrant sauce and cornstarch helps thicken it. Serve with steamed white rice, steamed or roasted broccoli and the green tips of the scallions for an indulgent and delicious dish!

What is General Tso’s Tofu?

This dish (traditionally made with chicken) is named after General Tso, a 19th-century general from the Chinese province of Hunan. He was well-known at the time, and apparently enjoyed eating this dish. However, another Hunanese, Chef Peng, is said to have created this dish himself in the 1950s. Although the origin of this dish is vague, one thing is for certain: this dish is fantastic. Crunchy, crisp, sweet and garlicky, this dish is a perfect weekend dinner when you want to have something hearty and indulgent.

We make this dish every year together on New Year’s Eve over a glass of wine or beer. This tradition is fun, and a great dish to cook with each another. I make the sauce while Jeff fries up the tofu cubes. You can also use cauliflower or make a lighter version of it if you’d like. It’s fun to chop and cook and fry this dish, and savor all of the flavor and texture of this hearty dinner.

For more tofu recipe ideas, check out these recipes!

Vegan Mapo Tofu

Crispy Tofu with Spicy Ginger Sauce

Buttermilk-Battered + Air-Fried Tofu

Double-Dredged Tofu with Gochujang Glaze

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General Tso’s Tofu

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• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

This version of General Tso’s Tofu is so good! It’s crispy and crunchy, and served coated in a flavorful and clingy sauce. Serve with steamed rice and broccoli for a dinner that’s fun to make and eat.

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Ingredients

• 1 block of tofu, cut into 1 inch chunks
• 1 1/2 tsps Ener-G egg replacer, whisked with 5 TB warm water
• plenty of cornstarch
• vegetable oil
• 5 scallions, chopped
• 2 TB minced ginger
• 3 TB minced garlic
• 2 TB mirin
• 2 cups vegetable stock
• 3 TB soy sauce
• 3 TB sugar
• 1 TB rice vinegar
• 1/2 tsp habanero pepper powder (or 1 tsp if you like spice)

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Instructions

1. Place a large shallow pan over medium high heat. Place enough oil in the pan to fill it halfway. While you are waiting for the oil to heat, set up a station of three shallow, wide bowls with the tofu, Ener-G and cornstarch. You can tell when the oil is ready by inserting a wooden spoon into the oil—if bubbles form around the spoon, you can begin frying.
2. About five pieces at a time, dunk the tofu into the Ener-G, and then place in the cornstarch. Cover the pieces with the cornstarch, tapping off any excess before placing into the pan. Repeat this process until you have all of the tofu cubes frying in the pan.
3. While you are waiting for the tofu to fry (anywhere from 10-12 minutes on each side), begin making your sauce. In a small saucepan, saute the scallions, ginger and garlic in a bit of oil over medium heat, just until you can smell it, about 4 minutes. Then, turn the heat up to medium high for one minute, and then add the mirin and heat for 1 minute more. Add the broth and then the soy sauce, sugar, vinegar and habenero.
4. Your tofu should now be ready to turn. Using tongs, flip each piece over and let it fry for 10-12 more minutes. Return to your sauce. Take some of the leftover cornstarch (about 2-3 tablespoons, and mix with about 5-6 tablespoons of water in a small bowl until it is fully disintegrated. Add that mixture to your sauce, stirring immediately. It should instantly thicken. Once desired consistency is achieved (it shouldn’t be watery or too viscous), remove it from the heat and return to your tofu.
5. Once both sides of the tofu are golden brown, remove from the oil and drain on paper towels. Either toss the cubes in the sauce and serve or spoon the sauce over the top.
6. Serve with rice and broccoli.

• Prep Time: 25 minutes
• Cook Time: 30 minutes

This post was last updated on July 10, 2024.