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Put some flavor into your weeknight rotation with this General Tso's Tofu! It's crispy, spicy, and sweet with an orange kick! It'll be on your table in 35 minutes and it's SO easy to prepare.
Guys! I have a tasty gem to share with you today from Chloe Coscarelli's new cookbook Chloe Flavor. The tagline on the cover is saucy, crispy, spicy, vegan and this General Tso's Tofu is all that and more.
Chloe is the author of 3 other cookbooks and the owner of Chloe and The Vegan Cafe in Miami Florida. You can also check out her site Chef Chloe for free recipes.
I chose this recipe first because I was in the mood for something easy, sweet, and spicy like my Pineapple Fried Rice. It was a total weeknight winner and I've made it three times already. My family is addicted and I've added it to our weekly rotation. No complaints here because it was a breeze to put together. It takes about 35 minutes, too. Easy peasy!
There are 125 flavor-packed recipes to please everyone's taste buds. Here is just a sample of what you'll find:
Sweet Tamale Cakes, No-Huevos Rancheros, Goldfish Crackers, Thai Tofu Satay, Tortilla Soup, Butternut Mac, Hawaiian Teriyaki Sliders, Meatball Parm, Chocolate Avocado Cupcakes and Cookie Dough Truffles. Need I say more?
You'll find something for any day, night, and time of the week. Chloe's recipes will bring the omnivores to the table, too.
What do I need for General Tso's Tofu?
- Extra-Firm Tofu - It's important to use to maintain a hardy texture after cooking.
- Tamari - Soy sauce will work here too. Just note that the recipe won't be gluten-free.
- Cornstarch - You can also use arrowroot or potato starch.
- Pure maple syrup - you can also use agave nectar or brown sugar.
- Sriracha - If you don't have it, you can add a few dashes of hot sauce.
- Fresh Orange Juice and Zest - Adds a wonderful brightness and zing to the dish.
- Cooking Oil - any neutral oil with a high smoke point will work here such as avocado or sunflower oil.
- Scallions - Chives are a nice substitute.
- Ginger - Fresh is best, but if you don't have it, ground ginger will work too.
- Garlic - Fresh is a must here!
How to make General Tso's Tofu?
STEP 1 - After pressing the tofu, combine it In a large zip-top bag with tamari, and cornstarch. Toss to coat (the cornstarch will become goopy).
STEP 2 - In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved.
STEP 3 - In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over.
STEP 4 - Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down. Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens. Serve over rice, garnished with sesame seeds
How to serve it
You can serve General Tso's Tofu on a bed of rice with a side of steamed broccoli or your favorite veggies. Sprinkle with sesame seeds and fresh green onion and you're good to go.
Do I need to press tofu?
Even though the texture is firm, the tofu still needs to be pressed for optimum results. It will not only improve the texture and help the tofu keep its shape, but it will also increase flavor absorption.
To press, place a block of tofu on a paper towel-lined plate, and wrap the tofu in a few paper towels. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes.
I have a Tofu Press which makes life even easier. I only have one, so I still use my cast iron when I need to press more at a time. I'm ready to get a few more for my tofu-pressing madness.
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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General Tso's Tofu
- 1 16-ounce package extra-firm tofu , pressed and cubed
- 2 tablespoons tamari
- ¼ cup cornstarch
- ¼ cup pure maple syrup
- 2 tablespoons tamari
- 1 tablespoon sriracha
- Juice of 1 orange
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil , plus more as needed
- 4 scallions , cut into ¾-inch pieces
- 2 large strips of orange zest , removed with a vegetable peeler
- 2 cloves garlic , minced
- 2 teaspoons fresh minced ginger
- Steamed rice and/or broccoli , for serving
- Sesame seeds , for garnish
Make the tofu:
- In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy
Make the stir-fry:
- In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved
- In a large nonstick skillet, heat the oil over medium-high heat
- When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over
- Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down
- Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens
- Serve over rice, garnished with sesame seeds