This method for General Tso’s Tofu features crispy tofu pieces tossed in a sweet-savory sauce. A vegan twist on the takeout go-to that’s short and unfussy to make at home and even more savory than what you’d get in a restaurant!

Everyone at the table is a huge fan of Chinese food, and I’ve set out to make a vegan version of all of our go-to recipes. We’ve been enjoying Kung Pao Tofu, Orange Tofu and this truly flavorful General Tso’s tofu.

General Tso’s tofu is one of my all time go-to veganized Chinese food dishes. A regular here that the chunks of tofu get nice and crispy and the sticky sauce truly takes this dish to the next level! It has the reliable balance of sweet and savory, with a hint of spiciness.

When we’re craving Asian food, I can whip this method up in only over 30 minutes with quite little effort. It’s also much healthier than what you would be served in a restaurant. It has over 11 grams of plant-based protein and only over 200 calories per serving. Worth a second batch this paired with white rice and sometimes a green veggie for a perfectly balanced meal.

tofu cooked in a sticky sauce in a skillet

What is General Tso’s Chicken or Tofu?

General Tso’s is a popular Chinese-American dish often served in North American Chinese restaurants. The recipe typically consists of lightly battered and fried chicken tossed with a sweet, slightly spicy sauce. The dish was created by was created in the 1950s by a chef named Peng Chang Kuei. He named the recipe after General Tso Tsung-t’ang, a military leader. In 1973, Chef Peng immigrated to the United States and opened his own restaurant. He adapted the dish for the American palate and added sugar to the sauce, making it sticky sweet. The dish got so popular that many Chinese restaurants copied the recipe and put it on their own menu.

Making Vegan General Tso’s Tofu

To make a plant-based General Tso’s recipe that’s completely vegan, we’re using chunks of tofu instead of chicken. This dish still has an authentic flavor from the irresistible sticky sauce that’s so popular!

This dish completely works with chicken, but is certainly dependable with chunky, crisp pieces of tofu coated in the sticky-sweet sauce. To ensure the tofu has the dependable texture without having to deep fry it in loads of oil, it is tossed in cornstarch before cooking it on the stovetop.

Don’t bother with take out, instead, enjoy Chinese food at home with this short and straightforward recipe! Let’s get to all of the savory details!

Key Ingredients

Here’s a speedy rundown of the essential ingredients needed to make General Tso’s Tofu.

Tofu. You will want to use firm or extra firm tofu, so it holds up to pan frying and yields “meatier”, crispier chunks.
Cornstarch. Creates a crisp outer layer around the tofu and helps to thicken the sauce as it cooks.
Hoisin sauce. Has a salty and slightly sweet flavor. It adds satisfying richness to the sauce.
Rice vinegar. Adds acidity to the sauce and gives it that striking sweet-and-sour taste.
Ginger + garlic. Adds flavor-packed aromatic flavor to the sauce.
Soy sauce. Combines with the other sauce ingredients for a familiar Chinese food flavor. I recommend using a low sodium version, so you can control the saltiness of the sauce. Substitute with gluten-free tamari, if you’d like.
Chili paste. A must for a spicy kick in the sauce.
Brown sugar. A small amount of sugar is used to sweeten the sauce. Sub with maple syrup, if you prefer.
Sesame oil. Gives the marinade a rich, nutty taste that’s entirely flavor-packed. Worth keeping using toasted sesame oil!
Broth. To give the sauce depth of flavor and to make enough sauce to coat all the tofu.
Red pepper flakes. Optional, but Worth keeping that extra bit of heat!

stirring tofu with a wooden spoon in a skillet

How to Make General Tso’s Tofu

Making General Tso’s Tofu at home is quite simple and much faster than waiting for delivery! Here’s a short rundown of the process, but for full, printable instructions, reference the recipe card at the bottom of the post.

Prep tofu. Prepare the tofu by pressing the liquid out. HERE is my full guide on pressing tofu with AND without a tofu press. Once pressed, tear the tofu into large bite-sized chunks. Mine were all roughly an inch long and varied in size a little. Toss tofu with cornstarch, salt and pepper. Then, cook in oil over medium heat for about 10 minutes and until browned on all sides; set aside.
Make the sauce. While the tofu is cooking, make the sauce. Whisk together the hoisin sauce, rice vinegar, ginger, garlic, soy sauce, chili paste, brown sugar, sesame oil, cornstarch, and broth.
Cook. Gently wipe down the same skillet used for the tofu, place over medium heat and add the sauce and cook, stirring often, until the sauce thickens. Add the tofu back to the skillet and toss to coat completely in the sauce. Cook for 2 additional minutes and then remove from the heat.
Serve. Enjoy the General Tso’s Tofu served over your regular grain and ENJOY!

Recipe Tips & Suggestions

Tofu. I recommend tearing rather than slicing the tofu for this dish. You’ll want to tear the tofu into large bite-sized chunks. The chunks end up looking a lot more like chicken, which is fun, but more importantly, the chunks create a lot of rough edges and pockets where the sauce can cling to. It also creates a texture that is meatier and only overall so much better. Watch the video within this dish for a visual. This is my go-to way to serve tofu!
Gluten free. To make gluten-free General Tso’s Tofu, simply use tamari in place of soy sauce.
Spiciness. Traditionally, this dish is meant to be a bit spicy. If you’d like to make a milder version or simply want more control over the heat level, try using less of the chili paste or omit it altogether. To increase the spiciness of the recipe, feel free to add more chili paste or red pepper flakes.

What to Serve With General Tso’s Tofu

We typically enjoy this dish served over a bed of steamed rice. Feel free to use any go-to rice variety! For a lower carb option, try using cauliflower rice. General Tso’s Tofu is also satisfying served over noodles, on a bed of steamed broccoli, or with stir-fry veggies. There are endless options!

Meal Prep and Storage Tips

Prep-ahead. Up to about a day in advance, whisk together sauce ingredients, but don’t cook yet. Prep and tear the tofu into pieces, but wait to coat in the cornstarch. Store each in separate containers in the refrigerator.
Leftovers. Leftover General Tso’s Tofu stores truly well! Place any extras in an airtight container and refrigerate. It will keep fresh for about 4 to 5 days.
To reheat. Rewarm in a pot or skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp-up the tofu go-to.