General Tso’s Tofu
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General Tso’s Tofu features crispy baked tofu chunks that are mixed with the most amazing sweet & spicy sauce unique to this popular take-out dish. Serve with rice and a side of steamed broccoli.
The popular dish gets a vegan makeover with the best crispy baked tofu chunks and an amazing flavorful sauce. It’s quite easy to make and you don’t have to mess with frying tofu on the stovetop which often can lead to frustration with sticking/breaking tofu.
While the tofu bakes, cook up some rice and prepare the sauce. Once the tofu is done, simply add it to the sauce and stir to coat. Serve with chopped green onions, sesame seeds and perhaps a side of broccoli. Easy and delicious!
The best way to bake tofu
This has become my go-to method for preparing tofu, especially when it will be mixed with a sauce. Tearing the tofu gives it a more interesting texture, rather than just slicing it into cubes all the time.
Start by pressing your tofu well (I recently got this tofu press, and love it!). Then slice it into about 6 thick-ish slices. Tear each slice into bite sized pieces, then place in a large ziplock bag (or large bowl) along with 2 tablespoons of olive oil, cornstarch and 1/2 teaspoon salt. Shake to coat the tofu, then place on a greased pan and bake for about 25 minutes.
The tofu will become crispy and golden, while remaining a bit tender on the inside. There is no need to flip the tofu around halfway through, so it really is so easy! All that’s left to do is mix it with the sauce.
Want more classic take-out recipes?
- Crispy Baked Orange Tofu
- Vegan Butter Chicken
- Vegan Tikka Masala
- Sticky Sriracha Tofu
- Sticky Sesame Cauliflower
General Tso's Tofu
For the tofu
- 2 (16-oz) blocks firm or extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
For the sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger, *may use 1/2 teaspoon dried ginger if needed
- 1/3 cup seasoned rice vinegar
- 1/3 cup low sodium soy sauce , *tamari for gluten free
- 1 tablespoon hoisin sauce
- 1/2 cup water
- 1/3 cup granulated sugar
- 1/2 teaspoon red chili flakes
- 2 tablespoons cornstarch + 1/4 cup water
- 4 cups cooked rice, white or brown
- chopped green onions
- sesame seeds
- Optional: steamed broccoli
- Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes.
- Preheat the oven to 400 degrees F and lightly grease a large baking sheet with oil (or line with parchment paper).
- Slice the tofu into 6 slices. Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great jagged texture.
- Add the tofu pieces to a large ziplock bag (or large bowl), along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25 minutes, or until golden and crispy.
- While the tofu bakes, cook your rice and make the sauce. In a large pan, warm the olive oil over medium-high heat. Add the garlic and ginger and cook for 1-2 minutes, until fragrant. Next, add the rice vinegar, soy sauce, hoisin sauce, water, sugar and red chili flakes. Stir well and bring to a simmer.
- In a small bowl, stir the cornstarch and water together, then pour into the pan with the sauce. Stir constantly, until the sauce thickens.
- When the tofu is done baking, add it to the sauce and stir to coat the pieces. Serve with rice, a sprinkle of sesame seeds, chopped green onions and perhaps a side of steamed broccoli. Enjoy!
- Nutrition facts do not include rice.
- Could substitute cauliflower for the tofu, or even soy curls, chickpeas or vegan "chicken".
- Leftovers will keep in the refrigerator for 3-4 days. The dish does not freeze very well.
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