General Tso's Tofu

If you have a hankering for Chinese takeout but are trying to stick to your healthy food goals, PUT THE PHONE DOWN! I'm here to help you with my recipe for General Tso's Tofu, the best dang takeout fake-out around.

5 from 2 votes

Print Pin

Prep Time: 10

Cook Time: 15

Marinating Time: 30

Total Time: 55

Servings: people

Calories: 296kcal

Author: Sarah McMinn

Ingredients

Tofu

16 oz. extra-firm tofu, cut into 1" cubes
¼ cup vegetable broth
3 tbsp. soy sauce
2 tbsp. rice vinegar
⅓ cup cornstarch
2 tbsp. sesame oil

General Tso's Sauce

1 inch fresh ginger, grated
2 cloves garlic, minced
¼ cup soy sauce
¼ cup vegetable broth
¼ cup maple syrup
1 tbsp. rice vinegar
1 tbsp. hoisin sauce
1 tbsp. cornstarch
½ tsp. cayenne pepper
1 tbsp. sesame seeds, plus more for garnish

Everything Else

1 cup uncooked white rice
2-3 green onions, minced

US Customary - Metric

Instructions

Begin by making the rice. Add one cup of dried rice along with 2 cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20 minutes until all the water has absorbed and the rice has doubled in size. Note: if using brown rice, follow the instructions on the back of the packaging as the amounts will be different.
While the rice cooks, cut the tofu into 1" cubes and place in a shallow dish along with ¼ cup vegetable broth, 3 tablespoons soy sauce, and 2 tablespoons rice vinegar. Let marinate for at least 30 minutes. You can marinate it for as long as overnight if you'd like.
Drain the tofu through a colander and place in a large bowl. Add ⅓ cup of cornstarch and toss to fully coat the tofu. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil. Once the oil is hot, add the cornstarch coated tofu. Stir fry the tofu for 5-7 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove from heat and transfer the tofu into a small bowl.
Return the skillet to heat and add the garlic and ginger. Sauté for 30-60 seconds until they are golden and fragrant. Whisk together the remaining ingredients for the General Tso's sauce and add to the saucepot, stirring until thick. This should take 1-2 minutes. Add the tofu back to the pan and stir together so that the sauce fully coats the tofu.
Serve immediately over rice with green onions and sesame seeds.

Notes

Serving & Storing- General Tso's Tofu is best when served directly from the sauté pan. This will ensure maximum crispiness! Scoop over rice (or cauliflower rice) and top with sliced green onions and toasted sesame seeds for texture. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.

Tips and Tricks

For a more complete meal, add steamed broccoli at the end along with the tofu.
It is important to rinse your rice prior to cooking, especially if you're using sticky rice.
While optional, I highly recommend toasting your sesame seeds to coax the most flavor out of them. It only takes a few extra minutes of time, and the flavor returns are massive.

Other Notes:

The reason I suggest extra firm tofu is that it doesn't have any extra water, which means you don't have to do any extra work. If firm tofu is all you could find, simply press the tofu using either a specific tofu press or a cast iron skillet weighted with heavy cans.

If you’re avoiding soy, try making General Tso's Cauliflower instead. Follow these directions for preparing the cauliflower, then make the sauce as directed below. Simply swap the soy sauce for coconut aminos and you should be good to go!

Nutrition