If there’s one thing I’m known for, it’s my tofu recipes — and yes, I’ve been called the Tofu Queen more than once. As a plant-based health coach and recipe creator with over 8 years of experience, I’ve tested every method, pressed more blocks of tofu than I can count, and perfected the art of making tofu so good that even the biggest skeptics come back for seconds. And this General Tso’s Tofu? It’s one of my all-time favorites!
Coated in a homemade sweet, tangy, and slightly spicy General Tso’s sauce (the same one I use for my viral General Tso’s Chickpeas), this recipe takes crispy tofu to a whole new level. Every bite is sticky and saucy — paired with your favorite grain and veggies, it makes the perfect weeknight dinner that’s on the table in under 30 minutes.
5-Star Reviews for Allie’s other tofu recipes:
“This is SO delicious! Will be adding it to the menu rotation. Thank you for sharing the recipe! ❤️”
“I use tofu a lot in my cooking but am always intimidated to try new prep methods. I was pleasantly surprised with how easy this recipe was to follow, and the tofu turned out great! Definitely adding it to my regular meal rotation. 🙂”
“Love cooking stir fry, but have been avoiding meat lately so this came in clutch! The flavors in this recipe really hit the spot. Made it last night and it came out great. Thank you!”
General Tso’s Tofu Ingredients
Ingredient notes:
- Extra-firm tofu: You’ll need to press your tofu before cooking to remove excess moisture — this is the key to getting that perfect crispy texture! Press for at least 15–30 minutes using a tofu press or by wrapping it in a clean kitchen towel and placing something heavy on top. Want to skip the pressing altogether? Grab super firm tofu instead — it has even more protein and goes straight from the package into the pan. No pressing needed. This is my fave type of tofu.
- Cornstarch: Used two ways here — to coat the tofu for maximum crispiness AND to thicken the sauce. It’s doing a lot of heavy lifting in this recipe so don’t skip it!
- Soy sauce: The savory base of our homemade General Tso’s sauce. Use tamari or coconut aminos to keep this gluten-free.
- Hoisin sauce: Adds depth, sweetness, and that classic General Tso’s flavor. Grab a gluten-free hoisin if needed.
- Rice vinegar: Brings just the right amount of tanginess to balance out the sweetness of the brown sugar and hoisin.
- Sesame oil: Adds a rich, nutty depth to the sauce.
- Brown sugar: Gives the sauce that signature sweet and sticky coating. Don’t skip it!
- Crushed red pepper flakes: This is where the heat comes in! Start with 1/4 tsp for mild heat and work your way up to 1/2 tsp or more if you love spice. Omit entirely if you prefer no heat at all.
- Garlic powder: Rounds out the sauce with a savory, garlicky flavor. Also I use a little bit on the tofu with the cornstarch.
- Green onions & sesame seeds: Optional but highly recommended as toppings — they add a fresh finishing touch that makes this dish look and taste amazing!
See recipe card for full ingredient list and quantities.
How to Make General Tso’s Tofu
Preheat your oven to 400°F and line a baking sheet with parchment paper. Press your tofu for at least 15–30 minutes, then cut into bite-sized cubes. (Using super firm tofu? Skip the pressing and go straight to cubing!)
Add the tofu cubes to a large bowl and toss with cornstarch and a little garlic powder until evenly coated on all sides. Spread out in a single layer on your prepared baking sheet.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy. While the tofu bakes, add all sauce ingredients to a small bowl and whisk together until well combined.
Heat a skillet over low-medium heat and pour in the sauce. Stir and cook until it thickens slightly — watch it closely, it thickens fast! Add the crispy baked tofu and toss until every piece is fully coated.
Serve over rice and/or your favorite veggies. Top with green onion, sesame seeds, and red pepper flakes if desired. Enjoy!
What to Pair with General Tso’s Tofu
- Rice: I’m always a sucker to basmati rice, but you could also pair with jasmine or brown rice.
- Veggies: And of course you need some veggies to balance out this meal!
- I love roasted broccoli or broccolini, but you could consider some stir fried veggies like red peppers or snap peas too.
- Bok choy and sliced carrots are also great for that “asian” flair.
- Choose whatever veggies you like, but I don’t recommend skipping them.
Storing Leftover General Tso’s Tofu
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Note that the tofu will soften as it sits in the sauce — it’ll still taste delicious, just less crispy!
Pro Tofu Tips
- For lower sodium, use a low-sodium soy sauce.
- Press your tofu well — this is the most important step for getting crispy tofu. The drier it is going into the pan, the crispier it gets!
- This recipe is really versatile and pairs with whatever grain or veggie you like. White or brown rice is my go-to, but quinoa or farro work great too. Steamed broccoli, snap peas, red pepper, bok choy, or snow peas are all amazing alongside it.
- Omit the red pepper flakes if you’re sensitive to spice, or bump up to 1/2 tsp+ if you want more heat.
Common Questions
Yes! Pressing tofu removes excess water so it gets crispy instead of steaming in the pan. You can use a tofu press or just wrap it in a clean kitchen towel and set something heavy on top for 15–30 minutes. If you use super firm tofu no need to press!
It’s really not that spicy – but you can make it more spicy depending on how much red pepper flakes you use. Omit them entirely for no heat, or add more if you love spice!
It’s not written gluten-free, but it’s easy to make it that way! Swap the soy sauce for coconut aminos and use a gluten-free hoisin sauce.
Absolutely! Air fry at 400°F for 15–18 minutes, shaking halfway through, for extra crispy results.
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General Tso’s Tofu
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Ingredients
- 14-16 oz block extra-firm tofu pressed and cubed (can also use super firm tofu- my favorite!)
- 1 heaping tbsp cornstarch for coating
- 1/4 tsp garlic powder
Homemade General Tso's Sauce
- 3 tbsp soy sauce or tamari/coconut aminos for gf option
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1/4-1/2 tsp crushed red pepper flakes to taste
- 2 tsp toasted sesame oil
- 1 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tbsp cornstarch + 1/4 cup water mixed well
Optional Toppings
- green onion, sesame seeds, red pepper flakes
Optional Sides
- basmati or brown rice, steamed broccoli, red peppers, snap peas, bok choy
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Press your tofu for at least 15–30 minutes, then cut into bite-sized cubes. (If using super firm tofu skip the pressing and go straight to cubing!)
- Add the tofu cubes to a large bowl and toss with cornstarch and a little garlic powder until evenly coated on all sides.
- Spread the tofu out in a single layer on your prepared baking sheet. Bake for 20–25 minutes, flipping halfway through, until golden and crispy. (FYI, super firm tofu tends to cook a bit quicker, so it may be done closer to 18 minutes)
- While the tofu bakes, add all sauce ingredients to a small bowl and whisk together until well combined.
- Heat a skillet over low-medium heat and pour in the sauce. Stir and cook until it thickens slightly — watch it closely, it thickens fast once it starts to bubble!
- Add the crispy baked tofu to the skillet and toss until every piece is fully coated in the sauce.
- Serve over rice and/or your favorite veggies. Top with green onion, sesame seeds, and red pepper flakes if desired. Enjoy!
