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general tso's tofu 🥢

Updated: Dec 24, 2021

If you are skeptical of tofu, give this recipe a try! The tofu is meaty and coated in a delicious sauce that makes for an amazing, wholesome dinner over some rice and veggies. The key to getting meaty, crispy tofu is freezing it overnight--trust me on this!

Makes 3 servings


1 block of medium-firm or firm tofu

3 tbsp neutral-tasting oil

Sesame seeds (for garnishing)

Green onion (optional, for garnishing)


3 tbsp low-sodium soy sauce or tamari

1 tbsp rice or apple cider vinegar

4 tbsp cornstarch


3 tbsp low-sodium soy sauce or tamari

1 tbsp chili garlic sauce (if you don’t have this, sub with sriracha + minced garlic)

1 tbsp cornstarch

2 tbsp vinegar

2 tbsp vegetable stock or water

3 tbsp brown or cane sugar

1/4 tsp red pepper flakes


  1. the night before: drain your block of tofu, pat it dry with a paper towel, and cut it into bite-sized chunks

  2. freeze the tofu overnight

  3. the next day, dump the frozen tofu into a pot of boiling water for 3 minutes to defrost

  4. remove the tofu from the boiling water, drain it, and add it to a bowl with 3 tbsp soy sauce, 1 tbsp vinegar, and 4 tbsp cornstarch till the tofu is coated --let sit for 5 mins

  5. drain the tofu from the marinade bowl and toss the newly marinated tofu in 2 more tbsp of cornstarch

  6. heat 3 tbsp of oil in a pan on medium heat and toss tofu on the pan

  7. cook the tofu, stirring to evenly brown each side of it until all pieces are golden

  8. in the same bowl you marinated the tofu in, mix 3 tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tbsp cornstarch, 3 tbsp sugar, 2 tbsp vinegar, 2 tbsp veggie stock or water, and 1/4 tsp red pepper flakes

  9. add the sauce you just made to the pan of golden tofu and stir frequently until sauce thickens and coats tofu

  10. serve immediately on top of rice and garnish w sesame seeds and green onion

I hope you enjoy and please tag me in your recreations @tsoyum !!🥡

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