General Tso's Tofu is made with crispy baked tofu covered in sticky-sweet-slightly-spicy sauce. This is a healthier, vegan version of the popular takeout dish.
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I have become a complete tofu convert after making this recipe for General Tso's Tofu at home! If you are not a tofu fan, you need to try this recipe today. What's not to love about crispy tofu that's coated in the most delicious sticky sauce? I served it over Jasmine rice and was pleasantly surprised to see that my 7-year-old and 1-year -old loved this dish too!
Here in Europe where I live, General Tso’s Tofu is not as popular as it is in the States, I don’t think it exists here, to be honest. That didn’t stop me from eating it though! I have seen so many tempting pictures and videos of it everywhere, that I simply had to make my version of this Chinese takeout favorite. And boy, it is good. I totally get the hype around it now.
Over the years, I’ve enjoyed making my own version of Asian takeout favorites, such as Sweet and Sour Cauliflower, Asian Noodle Bowls, Instant Pot Peanut noodles, etc. With a few essential Asian sauces at home, Asian meals are amazingly time-efficient and super easy to make. And they can be healthy too! Yes, healthy Asian takeout style meals are entirely possible! Read on to know more…
Why this recipe works
- Lighter, healthier – Tofu is baked in the oven and not fried!
- Super crispy tofu – You should hear the crunch on the tofu to believe it!
- Easy, no fuss recipe – Very little prep needed
- Tastes better than takeout
List of Ingredients
Hoisin sauce – This sauce may not be considered a pantry staple if you do not make Asian food regularly, but it makes a world of difference to this recipe! Hoisin sauce is made of fermented soybean paste, vinegar and other ingredients. Alternatively, you can use miso paste as a substitute.
Tofu – Use extra firm tofu, preferably organic. We want the tofu to have as little moisture as possible before we bake it. I have detailed instructions on how you can get rid of the moisture to make the tofu crispier when you bake it.
Rice vinegar – An important ingredient for most Asian recipes, adds tang and gives that authentic Asian flavor. Alternatively, can be substituted with apple cider vinegar or white wine vinegar.
Brown sugar – Use light or dark brown sugar, both work well. Honey works well as a substitute.
Sesame Oil – I do most of my Asian recipes using sesame oil, for the most authentic flavor. You can also use olive oil or vegetable oil instead.
Soy Sauce – Use light or dark soy sauce. I prefer using light soy sauce.
Garlic and Ginger – Use freshly minced ginger and garlic.
Cornstarch – A little cornstarch is added as a binder for the sauce. It helps thicken the sauce and gives it a little sheen.
Sesame seeds to garnish
Step by Step Recipe
Start by making the crispy tofu
Cut the tofu into cubes.
If you have a tofu press, then use your press to squeeze out moisture from the block of tofu. I don’t have one, and I use this method to squeeze out moisture: place them in between a wad of absorbent kitchen towels/kitchen paper. Place a heavy cast iron pan on top of the tofu, and let it rest for 30-40 minutes.
After squeezing out excess liquid, add the tofu cubes to a mixing bowl. Add cornstarch, sesame oil and salt. Toss to coat the tofu cubes evenly.
Spread them out on a baking pan.
In a preheated oven, bake the tofu for 30 minutes until you see the tofu has turned a light brown. There is no need to flip the tofu over. The tofu bakes evenly…It is really the simplest thing!
Prepare General Tso’s Tofu Sauce:
While the tofu is baking, prepare the General Tso’s sauce on the stovetop. In a bowl, combine the rice vinegar, soy sauce, hoisin sauce, brown sugar. Keep aside.
In a skillet, heat sesame oil and add the minced ginger and garlic. Sauté until fragrant. Add the sauces and lower the heat. Add a slurry of cornstarch mixed with cold water. Stir with a wooden spatula until the sauce is thick and coats the back of a spoon. Turn off the heat.
Now add the crispy baked tofu to the sauce in the skillet and give it a good stir.
The tofu should be evenly coated with the sauce. To serve, garnish with chopped scallions and sesame seeds, and serve over Jasmine rice or with Fried rice or even Basil fried rice.
Tips and Substitutions
- Bake it, don't fry it -This is one recipe that crisps up better in the oven than on the stovetop! Avoid the frying pan and bake the tofu as described above, for the crispiest, crunchiest tofu.
- Use firm or extra firm tofu for best results - Do not use silken tofu, as it will not give the same result. This recipe can be also be made with par-boiled cauliflower in place of tofu.
- How to make it gluten-free - For a gluten-free version of this dish, you can skip the cornstarch, and use Tamari instead of soy sauce.
- Hoisin sauce substitute - Hoisin sauce is an essential ingredient for making General Tso's Tofu sauce, however, you can also make a similar sauce by mixing together miso paste with brown sugar and soy sauce.
- Make it spicy - For a spicier version, add your preferred hot sauce or Sriracha sauce.
- Don't add too much cornstarch - Make sure you add cornstarch in moderation, and keep it under 3 tablespoons, as too much cornstarch can throw off the flavor of the crispy tofu.
More Vegan Recipes
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General Tso's Tofu
Ingredients
For the Baked Crispy Tofu:
- 300 grams firm tofu
- 3 tbsp cornstarch
- 1 tsp Salt to season
- 1 tbsp sesame oil
For the General Tso’s Sauce:
- 1 tbsp sesame oil
- 1 tsp minced ginger
- 3-4 cloves garlic minced
- 3 tbsp Brown Sugar I used light brown sugar
- 3 Tbsp Hoisin sauce
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp Cold water
- 1 tsp sesame seeds to garnish
Instructions
Prepare the baked Crispy Tofu:
- Cut the tofu into cubes.
- Either use a tofu press, or use a heavy kitchen pan to squeeze out excess liquid from the tofu. Place the cubes of tofu in between a wad of absorbent kitchen towels/kitchen paper. Place a heavy cast iron pan on top of the tofu, and let it rest for 30-40 minutes. This step will help the tofu crisp up better.
- Preheat the oven to 180 C or 350 F while the tofu is being pressed.
- Once the excess liquid is squeezed out, transfer the tofu cubes to a mixing bowl. Add cornstarch, sesame oil and salt. Toss to coat the tofu cubes evenly.
- Spread them out on a lined baking sheet.
- Bake the tofu at 350 F or 180 C for 30 minutes until you see the tofu starts to brown. Take out the pan and keep aside.
Prepare General Tso’s Tofu Sauce:
- While the tofu is baking, prepare the General Tso’s sauce on the stovetop.
- In a bowl, combine the rice vinegar, soy sauce, hoisin sauce, brown sugar. Keep aside.
- In a skillet, heat sesame oil and add the minced ginger and garlic. Sauté until fragrant.
- Add the sauces and lower the heat. Add a slurry of cornstarch mixed with cold water.
- Stir with a wooden spatula until the sauce is thick and coats the back of a spoon. Turn off the heat.
- Now add the crispy baked tofu to the sauce in the skillet and give it a good stir. The tofu should be evenly coated with the sauce.
- To serve, garnish with chopped scallions and sesame seeds.
Notes
- Use firm or extra firm tofu for best results
- For a spicier version, add your preferred hot sauce or Sriracha sauce.
- Make sure you add cornstarch in moderation, and keep it under 3 tablespoons, as too much cornstarch can throw off the flavor of the crispy tofu.
- For a gluten-free version of this dish, you can skip the cornstarch, and use Tamari instead of soy sauce.
- Hoisin sauce is an essential ingredient for making General Tso's Tofu sauce, however, you can also make a similar sauce by mixing together miso paste with brown sugar and soy sauce.
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