General Tso’s Tofu (VIDEO)
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My General Tso’s Tofu recipe will be your new saucy, crispy tofu takeout-style favorite! If you love General Tso’s Chicken (or Air Fryer General Tso’s Chicken) but want to make it with shatteringly crispy tofu, this is the recipe for you! The tofu is dredged and fried for the ultimate crispy texture, then tossed in the delicious General Tso’s sauce!
Watch the General Tso’s Tofu Recipe Video!
A Note from CJ
Make this General Tso’s Tofu!
If you want to make the best General Tso’s Tofu, here are my 2 key tips: 1. You must press as much liquid out of the tofu as possible, as the tofu will be dredged and fried. Moisture will make the tofu soggy! 2. I recommend tearing the tofu by hand, instead of cutting it with a knife – the torn edges will be more uneven, which will result in more texture when dredged and fried. If you prefer to cut the tofu with a knife, that works too!
If you want to make more tofu dishes, try my Black Pepper Tofu, Spicy Honey Garlic Tofu, Korean Braised Tofu, Chinese Silken Tofu, Mapo Tofu, Salt and Pepper Tofu, or Air Fryer Tofu!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- firm tofu – you must use firm tofu for this recipe – soft tofu will crumble when fried.
- potato starch and cornstarch – when testing this recipe, I tried three versions – one with just potato starch, one with just cornstarch, and a third with a combination of the two. Using both potato and cornstarch resulted in a crispy, light batter that was a standout! However, if you only have one or the other, that will work as well.
- Szechuan chili flakes – there is no great substitute for this but you can try another chili flake, like Korean chili flakes or crushed red pepper flakes
- chicken stock – this is for the sauce; if you don’t have it, you can also use water.
How to Make General Tso’s Tofu
Press, Break and Season Tofu – Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl. Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
Mix Sauce and Fry Tofu – In a small bowl, mix soy sauce, sugar, chili flakes, chicken stock, vinegar, and cornstarch. In a large pan or wok, heat the neutral oil over medium high heat to 350F. Add the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
Stir-Fry Aromatics and Add Sauce; Toss Tofu to Combine – Heat the pan over medium high heat. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the sauce, stirring to combine the aromatics and cook for 1-2 minutes or until thick enough to coat the back of a spoon. Add the crispy tofu pieces and toss to combine. Serve the tofu over white rice and top with scallions and sesame seeds for garnish.
PRO TIPS
CJ’s Storage Tips
Store any leftover General Tso’s Tofu in an airtight container in the refrigerator for up to 3-4 days. The tofu will soften as it sits – this is normal! Reheat until warmed through in the microwave.
If you tried this General Tso’s Tofu Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
General Tso’s Tofu (VIDEO)
Video
Equipment
Ingredients
- 1 lb firm tofu
- 1 tbsp soy sauce
- ½ tsp white pepper
- ½ tablespoon sesame oil
- 1/2 cup potato starch
- 1/2 cup cornstarch
Sauce
- ¼ cup light soy sauce
- 2 tbsp brown sugar
- 2 tsp Szechuan chili flakes
- ½ cup chicken stock
- 2 tbsp white vinegar
- 1 tbsp cornstarch
Other Ingredients
- ½ cup neutral oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 scallions, chopped
- 1 tablespoon sesame seeds
Instructions
- Using paper or kitchen towels, press and drain the tofu to remove any excess moisture. Break the tofu into 1-inch pieces and place them in a bowl.
- Season the tofu with soy sauce, white pepper and sesame oil, then mix until combined and the tofu has absorbed the seasonings. Add the potato and corn starch to the tofu pieces and mix until well coated.
- In a small bowl, mix soy sauce, sugar, chili flakes, chicken stock, vinegar, and cornstarch.
- In a large pan or wok, heat the neutral oil over medium high heat to 350F. Add the tofu pieces and fry for 3-5 minutes, flipping occasionally until all sides of the tofu pieces are crispy. Turn off the heat. Strain the tofu from the oil to a paper towel lined plate to drain. Remove all but 2 tbsp of oil from the pan.
- Heat the pan over medium high heat. Add the garlic and ginger and stir fry for 15 seconds until fragrant. Add the sauce, stirring to combine the aromatics and cook for 1-2 minutes or until thick enough to coat the back of a spoon.
- Add the crispy tofu pieces and toss to combine. Serve the tofu over white rice and top with scallions and sesame seeds for garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
