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    Home » All Recipes » Dinner

    General Tso's Tofu

    July 21, 2023 By Melissa Huggins / 38 Comments

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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. 

    Closeup photo of General Tso's Tofu on a bed of rice with a side of broccoli.

    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!

    The cover of Chloe Flavor Cookbook with Genera Tsos Tofu on the side.

    What's inside?

    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.

    Ingredients for General Tso's Tofu on a wood table.

    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!
    Overhead view of general tsos tofu in a cast iron skillet.

    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.

    General Tsos Tofu on a black plate on top of rice and with broccoli on the side.

    MORE SPICY RECIPES FOR YOU:

    • Sticky Sesame Cauliflower
    • Sesame Ginger Grilled Tofu
    • Tofu Veggie Stir Fry

    And here are 10 more Spicy Vegan Dishes by Veg News!

    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!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    general tso's tofu on a plate with broccoli and rice.
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    5 from 19 votes

    General Tso's Tofu

    *Created by Chef Chloe Coscarelli for Chloe Flavor*The day I was first experimenting with this recipe, my handyman was over at my apartment fixing a light. The aroma wafted up his ladder, and he couldn’t help but ask to taste it. We ended up sharing, and I’m not sure he even knew it was tofu! Add more sriracha if you like it extra spicy. Otherwise, sit back and enjoy the sticky sweet goodness!
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Entree
    Cuisine: Asian-Inspired, Gluten-Free Option, Vegan
    Servings: 2 People
    Calories: 338kcal
    Author: Melissa Huggins

    Ingredients

    Tofu

    • 1 16-ounce package extra-firm tofu , pressed and cubed
    • 2 tablespoons tamari
    • ¼ cup cornstarch

    Stir-Fry

    • 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

    Recommended Equipment

    • 1 Large Non-Stick Skillet
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    Instructions

    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

    Notes

    Tip CRISPY TOFU: The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side.
    MAKE IT GLUTEN-FREE: Use gluten-free tamari.
    **Notes by Melissa Huggins**
    Prep time doesn't include tofu pressing. 
    For a lower sodium option, I used GF  Low Sodium Tamari.
    To press tofu, place block on a paper towel-lined plate, and wrap 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.

    Nutrition

    Calories: 338kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 1092mg | Potassium: 223mg | Fiber: 1g | Sugar: 25g | Vitamin A: 240IU | Vitamin C: 10.3mg | Calcium: 67mg | Iron: 1.1mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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      5 from 19 votes (4 ratings without comment)

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      Recipe Rating




    1. Michelle

      February 05, 2025 at 6:07 pm

      5 stars
      I made this for dinner tonight and it was great!! So good!! I used frozen/thawed tofu and reduced the syrup to 3 TBL based on the comments but I think it would be fine with the full amount. It wasn't overly sweet and the orange flavor was not prominent. I'll make again with the full amount of syrup and add some sliced peppers to the sauce pan for more heat.

      Reply
      • Melissa Huggins

        May 06, 2025 at 4:32 pm

        I'm glad it was a hit for you, Michelle! Thanks so much for sharing your feedback. 🙂

        Reply
    2. CBC

      September 12, 2023 at 6:21 pm

      5 stars
      It was good! A little far on the sweet side for my family— think there’s a good way to get as much sauciness with about half the sweet? I also think this could be delicious with cashews!

      Reply
      • Melissa Huggins

        December 29, 2023 at 10:12 am

        Hi Claire, I haven't tried it, but I think you can reduce the maple syrup a little. You could try using coconut sugar and adding a little water to the sauce too. I hope this helps.

        Reply
    3. Donna

      July 25, 2023 at 10:24 am

      5 stars
      So much flavor! I loved it! Thank you.

      Reply
      • Melissa Huggins

        July 26, 2023 at 9:01 pm

        My pleasure, Donna! Thank you for giving it a try. 🙂

        Reply
    4. Michele B.

      May 20, 2022 at 5:55 pm

      5 stars
      this is fantastic! a little spicy so if you don't want too spicy, cut back on the Sriracha. I love it how it is! i added some thinly sliced onions since i only had a couple scallions on hand. Sauce reminds me of a cross between General Tso and "orange" sauce you would get at Chinese restaurants - best of both worlds if you ask me!!! I"m also happy that you can cut back on the oil so it is not unhealthy. Definitely a keeper and something I would serve to company!

      Reply
      • Melissa Huggins

        May 23, 2022 at 9:52 am

        Thank you for trying the recipe, Michelle. Super happy that you enjoyed it, especially the sauce! It is really a special recipe.

        Reply
      • Lauren

        October 24, 2024 at 5:03 pm

        5 stars
        This is so amazingly good. I made it last week and I kind of messed up the tofu as I’d never shallow fried it before. The sauce was so good though, I was determined to get it right! Tonight, after doing some research I cooked it for longer and somewhat hotter than I had before and it came out perfect! The sauce is so flavorful you can serve it over plain rice and broccoli and it adds enough flavor for the entire dish. It makes for such an easy meal. So much better than take out!!

        Reply
        • Melissa Huggins

          May 06, 2025 at 3:50 pm

          Hi Lauren, I'm so happy this was hit for you. Thank you for sharing feedback. 🙂

    5. Laura

      April 03, 2022 at 1:13 am

      5 stars
      This is a household favorite! I was wondering if I could feeeze the sauce to make this easier to make with two little ones in tow on a weeknight?

      Reply
      • Melissa Huggins

        April 04, 2022 at 12:16 pm

        Hi Laura, I'm so glad everyone loves it! Thank you! Yes, you can freeze the sauce. You might need to add a few splashes of broth or water when you're reheating it 🙂

        Reply
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