Vegan General Tso’s Tofu Recipe
🌱 Vegan General Tso’s Tofu 🥡
This Vegan General Tso’s Tofu is crispy, sticky, and better than takeout. Golden tofu cubes get tossed in a glossy sweet-heat sauce with garlic, ginger, and a little chili, then piled over rice with sesame seeds and green onions. It’s the weeknight bowl that tastes like you ordered in.
I love how the sauce clings to every piece. The tofu stays crisp on the edges, the peppers add a little bite, and dinner is on the table in about 30 minutes. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This General Tso’s Tofu 💚
- 🌱 Completely vegan
- 🥡 Classic takeout flavor
- 🔥 Crispy tofu, sticky sauce
- 🍚 Perfect over rice
- ⏱️ Ready in about 30 minutes
- 🌶️ Sweet heat you can control
The Secret to Crispy Saucy Tofu
Press the tofu, toss it in cornstarch, and pan-fry or bake until the edges are golden before adding sauce. The sauce should be thick enough to coat a spoon. Toss the tofu at the end so it stays crisp instead of steaming in the pan.
Frequently Asked Questions ❓
Can I bake the tofu instead of frying? 🔥
Yes. Bake at 400°F (200°C) for 25–30 minutes, flipping once, until golden. Then toss with the sauce.
How spicy is this? 🌶️
It’s more sweet than fiery. Add extra chili flakes or sriracha if you want more heat.
What can I serve it with? 🍚
Steamed rice is classic. It’s also great with broccoli, snap peas, or cauliflower rice.
🌱 Vegan General Tso’s Tofu
Ingredients 🛒
For the Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons oil
- 1 green bell pepper, chopped
For the Sauce
- ¼ cup soy sauce or tamari
- 3 tablespoons maple syrup or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste or ketchup
- 2 teaspoons sriracha or chili paste
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ cup water or vegetable broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For Serving
- Cooked rice
- Green onions, cilantro, and sesame seeds
Instructions 👩🍳
- Toss the tofu cubes with cornstarch and salt.
- Heat the oil in a large skillet. Cook the tofu for 8–10 minutes, turning, until golden on most sides. Add the bell pepper for the last 2 minutes. Transfer to a plate.
- In the same pan, add the soy sauce, maple syrup, vinegar, tomato paste, sriracha, garlic, ginger, and water. Simmer for 1 minute.
- Stir in the cornstarch slurry and cook until the sauce is glossy and thick.
- Return the tofu and peppers to the pan and toss to coat.
- Serve over rice with green onions, cilantro, and sesame seeds.
Nutrition
| Nutrient | Per serving (1/4, without rice) |
|---|---|
| Calories | 245 |
| Protein | 14g |
| Net carbohydrates | 16g |
| Total carbohydrates | 17g |
| Fiber | 1g |
| Total fat | 13g |
| Sodium | 780mg |
Estimates based on crispy tofu and General Tso’s sauce, without rice. Exact numbers may vary by soy sauce brand.
Notes & Tips 💡
- Press the tofu for at least 15 minutes so it crisps instead of steaming.
- Don’t add the sauce too early or the coating will soften.
- A pinch of red pepper flakes makes it look and taste extra bold.
- Double the sauce if you like extra gravy over the rice.
This Vegan General Tso’s Tofu is sticky, savory, and weeknight-easy. Takeout flavor, homemade bowl. 🥡🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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