Vegan General Tso’s Tofu Recipe

ByHannah Peterson

Crispy golden tofu tossed in a sweet, savory, slightly spicy glossy sauce with tender veggies, served over fluffy rice — this Vegan General Tso’s Tofu is takeout-level delicious and ready in under 30 minutes!

This plant-based version delivers all the bold flavors of the classic without any chicken. It’s crispy, saucy, and packed with umami — a guaranteed weeknight winner.

Why You’ll Love This Vegan General Tso’s Tofu

  • Perfectly crispy tofu with a sticky-sweet-spicy glaze
  • Ready faster than delivery
  • Naturally vegan and easily gluten-free
  • Customizable heat level
  • Great for meal prep (sauce and tofu reheat beautifully)

Vegan General Tso’s Tofu Recipe

(Serves 4)

Ingredients:

Tofu:

  • 2 blocks (14–16 oz each) extra-firm tofu, pressed
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp soy sauce or tamari
  • 1 tbsp neutral oil (for frying)

Sauce:

  • ⅓ cup soy sauce or tamari
  • ¼ cup maple syrup or brown sugar
  • 3 tbsp rice vinegar
  • 2 tbsp hoisin sauce (vegan)
  • 1–2 tbsp sriracha or chili garlic sauce (adjust to heat preference)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1 tsp sesame oil

Stir-Fry & Garnish:

  • 1 red bell pepper, sliced
  • 1 green bell pepper or broccoli florets
  • 4–5 green onions, sliced (whites for cooking, greens for garnish)
  • Sesame seeds
  • Fresh cilantro (optional)
  • Cooked white rice or brown rice, for serving

Instructions:

  1. Prep the tofu: Press tofu for 15–20 minutes. Cut into bite-sized cubes. Toss with 2 tbsp soy sauce, then coat evenly with cornstarch.
  2. Crisp the tofu: Heat oil in a large non-stick skillet over medium-high heat. Cook tofu in a single layer (in batches if needed) for 3–4 minutes per side until golden and crispy. Remove and set aside.
  3. Make the sauce: In the same skillet, sauté garlic, ginger, and white parts of green onions for 30 seconds. Add soy sauce, maple syrup, rice vinegar, hoisin, and sriracha. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened (1–2 minutes). Add sesame oil.
  4. Combine: Return tofu to the skillet along with sliced bell peppers. Toss everything in the sauce until well coated and heated through.
  5. Serve: Spoon over rice in bowls. Garnish generously with green onions, sesame seeds, and cilantro. Add extra chili or a squeeze of lime if desired.

Storage: Leftovers keep in the fridge for 3–4 days. Reheat in a skillet to restore crispiness.

Similar Posts