General Tso’s Tofu Recipe | Vegetarian Times Skip to main content

General Tso’s Tofu

Skip the deep-fried calories that usually go along with this take-out favorite by roasting marinated tofu to crispy-on-the-outside, tender-on-the-inside perfection.


Ingredient Set Name: 

Crispy Tofu


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1 16-oz. pkg. firm tofu, drained
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2 tsp. low-sodium soy sauce
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2 tsp. rice vinegar
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1 tsp. mirin (rice wine)
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1 tsp. vegetable oil
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½ tsp. minced garlic
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½ tsp. grated fresh ginger
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1 Tbs. cornstarch

Ingredient Set Name: 



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½ cup low-sodium vegetable broth
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2 Tbs. sugar
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1 ½ Tbs. low-sodium soy sauce
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4 tsp. mirin (rice wine)
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2 tsp. rice vinegar
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2 tsp. sesame oil
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2 tsp. cornstarch
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1 ½ tsp. tomato paste
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½ tsp. sambal oelek chile paste, optional
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2 tsp. vegetable oil
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4 green onions, green parts chopped (⅓ cup)
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1 clove garlic, minced (1 tsp.)
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½ tsp. grated fresh ginger

Ingredient Set Name: 



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2 cups steamed broccoli
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2 cups steamed brown or white rice


  1. To make Crispy Tofu: Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
  2. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
  3. Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.
  4. To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
  5. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

Nutrition Information: 

14 g
Total Fat: 
12 g
Saturated Fat: 
1 g
42 g
0 mg
332 mg
4 g
11 g
serves 4

Comments on this Recipe

I made this, it was pretty good, the sauce is nice and great over rice.... couldn't get my tofu crispy though in the oven, may need pan fry

I made this last weekend, it is pretty easy, the sauce is yummy but I couldn't get the tofu crispy in the oven, it may need a pan fry.

This was amazing! I would make extra sauce so if there are leftovers you could reheat it with this sauce.

I loved this recipe. I made it today. Next time I will make more for leftovers. I accidentally added double the chili sauce and it was amazing, but I like it hot. I am going to try the sauce with chicken tonight for my husband. I liked the way the tofu was a little chewy.

Delicious! The tofu wasn't crispy after baking but it was still a nice texture. The sauce was a nice balance of sweet and sour. I'll be making this again!

Excellent recipe, only change we made was more broccoli.

General Tsos chicken typically uses Hoisin sauce as the base. Hoisin sauce is a bit sweet spicy without going overboard. No need for Mirin which is artificial. I add also some sweet chili sauce to the mix and a bit of rice vinegar or Braggs apple cider vinegar

i have already ordered your mag. and wish your add would quit poping up so i can see the recipe. damn it.

I was excited to see this recipe in the latest issue and I just made it. It was excellent and I have very little to suggest as modifications. I used much more chili sauce - about 1 1/2 tsps - because I wanted mine to be spicier. Next time I would double the marinade recipe, but overall the texture of the tofu was perfect and I would repeat this cooking technique with other marinades. (I used very firm tofu.) I would use less cornstarch in the sauce next time - 1 1/2 tsps, not 2 - because it thickened up pretty quickly in the wok. Highly recommend and I will be adding this to my repertoire. This comes together pretty quickly because much of the prep time is pressing and roasting the tofu - and you can go do other things. Thanks to the other commenter about the suggestion for Hoisan sauce. I may try that in the future after I use up the Mirin.

PS: I did my tofu for 45 minutes and to those commenters who did not get crispy tofu, I wouldn't immediately conclude that you need to fry it. I think that baking tofu is the best way to get it crispy. The key is pressing out the water.

This was our dinner today. It was very good. Thanks for the recipe. I'm wondering if anybody tried this with tempeh..?


Great recipe with real Chinese restaurant flavor and texture. I baked the tofu and turned every 10 mins. Came out beautiful. Only suggestion would be including a note about the time to press, bake and marinate the tofu.

Anyone know the nutrition information on this?

SUPER yummy! Everyone loved it. Its a bit of work to make... but would also be easy to double or triple.

Very good! To make the tofu crispy, I broiled it for 10 minutes.

Excellent dish! I love the texture of the tofu. It's crispy without being oily. Delicious sauce too, especially with the sambal oelek added in. Thank you!

I needed twice asmuch marinade, and it never got crispy, but my goodness is it delicious! Thank you from a newly vegan couple. :)

My fiancé and I really enjoyed this dish. Lots of flavor, but also lots of work. I'd make this as a weekend dish rather then a weeknight dish. But it is very tasty and worth the effort!

LOVE this recipe. I omitted the sambal oelek and the sauce still had a nice kick to it. I also am not usually a fan of plain steamed broccoli but adding it to this dish made me want to eat it! The trick to getting the tofu crispy is adding a little extra cornstarch before baking. Also, make sure you drain the tofu for a while. I noticed that the sauce flavor really melded together the second night I ate this, so maybe try making the sauce a day ahead of time? Will definitely make again!

Love the tofu general recipe want to try it soon


I don't do anything with alcohol, is there something else to use without using the rice wine?

I assume the slabs are to be cut into bite sized pieces after they are marinated?

Yummy! I used the recipe the day i got my issue in the mail, then again with Quorn and again with seitan. I even like it with steamed veggies and no other meat substitute. I found it at this site while visiting my daughter and son - in - law. I hope they like it as well as the ret of us do!

I made this for dinner tonight and it was gorgeous! Super easy and fast and so much flavour! Thank you!

Sounds DEE-lish! I will attempt it in a few days but w/o the rice wine.

Tofu has skin and does not absorb that much



Had always loved General Tso's and so grateful for a vegetarian recipe.

Looks like this is on the menu soon, after a quick trip to the store for a few items. Thank you, Diana

I love this recipe so much I made one and a half times the amounts called for this evening. Two hungry people can easily eat that amount. I also doubled the sauce, as it was not "saucy" enough. Who knew General Tso's Tofu could be so delcious!

This is very pretty but for the amount of work involved I was underwhelmed by the flavor. For my tastes the sauce needs some tweaking. I will try less vegetable broth and a little more soy sauce next time.

love this, I used smoked garlic and pepper tofu and only tossed it in the marinade then baked it. It was a fantastic dish, I tossed the broccoli and tofu with the sauce. Yum