I reworked a takeout classic into Vegan General Tso with air-fried tofu in a sticky sweet and sour sauce, and a surprising pantry ingredient makes the whole thing come together in minutes.

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I never order General Tso’s anymore because I make this Vegan General Tso at home, it’s sticky, sweet and oddly addictive. I use extra firm tofu and toss it until every piece is crisp, then drown it in a Sticky Tofu Sauce that somehow tastes like the best takeout you forgot about.

I usually air fry it but you can bake it when you’re lazy and it still gets that glossy finish. There are little tricks that make it sticky not soggy, and a tang that keeps you coming back.

It’s messy, loud, and totally worth it, no fussy prep.

Ingredients

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tofu provides solid plant protein, low in carbs, soaks up sauce flavors well
cornstarch crisps tofu and thickens sauce, mostly carbs, little else nutritionally
soy sauce adds salty umami, sodium matters so go low sodium if possible
hoisin gives sweet smokey depth, it adds sugar and complexity
rice vinegar brings bright tang, balances sweet, small calorie impact
brown sugar makes the sauce sweet and sticky, adds calories though
fresh garlic gives sharp savory punch, good for flavor and health
ginger adds warm spicy brightness and aids digestion, subtle heat
scallions top the dish with fresh oniony crunch and color

Ingredient Quantities

extra-firm tofu, 14 oz (400 g)

cornstarch, 6 tbsp (about 48 g)

low sodium soy sauce or tamari, 3 tbsp (45 ml)

hoisin sauce, 2 tbsp (30 ml)

rice vinegar, 2 tbsp (30 ml)

brown sugar, 3 tbsp (45 g)

maple syrup, 1 tbsp (15 ml) (optional)

water or vegetable broth, 1/2 cup (120 ml)

fresh garlic, 3 cloves

fresh ginger, 1 tbsp (about 6 g)

sesame oil, 1 tsp

crushed red pepper flakes, 1/2 tsp

neutral oil (canola or vegetable), 2 tbsp

scallions (green onions), 2

sesame seeds, 1 tbsp

salt, to taste

black pepper, to taste

How to Make this

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1. Press the 14 oz block of extra-firm tofu for 15 to 30 minutes to get rid of excess water, then cut into 1 inch cubes; pat them dry and season lightly with salt and black pepper.

2. Put about 4 tablespoons of the cornstarch in a large bowl or zip bag, add the tofu cubes and toss until every piece is evenly coated, shaking off any excess cornstarch.

3. Cook the tofu crispy: pan-fry in a wide skillet with the 2 tablespoons neutral oil over medium-high heat until golden and crisp on all sides, about 6 to 8 minutes; or for a lighter method toss coated tofu with 1 tablespoon oil and air fry at 400°F (200°C) for 12 to 18 minutes, shaking halfway; or bake on a parchment lined sheet at 425°F (220°C) for 25 to 30 minutes, flipping halfway. Don’t overcrowd the pieces so they get really crisp.

4. While the tofu cooks, make the sauce: whisk together 3 tablespoons low sodium soy sauce or tamari, 2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, 1 tablespoon maple syrup if using, 1/2 cup water or vegetable broth, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon sesame oil, and 1/2 teaspoon crushed red pepper flakes; taste and adjust salt and pepper.

5. Mix the remaining 2 tablespoons cornstarch with 2 to 3 tablespoons cold water to make a smooth slurry.

6. Pour the sauce into a skillet over medium heat, bring it to a gentle simmer, then whisk in the cornstarch slurry; simmer and stir until the sauce becomes glossy and thickens, about 1 to 2 minutes. If it gets too thick, add a splash of water or broth.

7. Add the crispy tofu to the skillet and gently toss to coat every piece in the sticky sauce, cooking just 1 minute more so the tofu soaks up the flavor but stays crisp.

8. Serve hot over rice or noodles, garnish with sliced scallions and 1 tablespoon toasted sesame seeds, and finish with extra crushed red pepper if you like more heat.

Equipment Needed

1. Tofu press or a heavy plate plus kitchen towels or paper towels to press out moisture
2. Cutting board and a sharp chef knife for cubing the tofu
3. Large bowl or zip top bag for coating tofu with cornstarch
4. Measuring cups and measuring spoons for the sauce and cornstarch amounts
5. Wide skillet or frying pan for pan frying and finishing the sauce
6. Spatula and tongs to turn and handle the tofu without breaking it
7. Whisk and a small bowl to mix the sauce and make the slurry
8. Baking sheet with parchment paper or an air fryer basket if you want the lighter cooking option
9. Rice cooker or pot to cook rice and a serving spoon for plating

FAQ

Q: Do I have to press the tofu?

A: Yes, you really should. Pressing 15 to 30 minutes removes extra water so the tofu gets crispy and soaks up the sauce better. Wrap it in a clean towel, put a cutting board on top and weigh it with a heavy can or pan. If you skip it the texture will be softer and can fall apart.

Q: How do I get the tofu extra crispy?

A: Coat the tofu in cornstarch and cook in a hot oiled pan until golden, or bake at 425 F for about 25 to 30 minutes, turning once. You can also air fry at 400 F for 12 to 18 minutes, shaking the basket so pieces crisp evenly. Don’t crowd the pan or tray.

Q: My sauce is too thin, how do I thicken it?

A: Whisk a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, stir into the simmering sauce and cook 1 to 2 minutes until glossy. If it gets too thick, add a splash of water or broth.

Q: Can I make this gluten free or soy free?

A: For gluten free use tamari or a GF soy sauce and check that your hoisin is labeled gluten free. For soy free try coconut aminos in place of soy sauce and use a GF hoisin alternative, though the flavor will be a little different.

Q: How long will leftovers keep and what's the best way to reheat?

A: Store in an airtight container in the fridge up to four days. Reheat in a skillet or in the oven at 375 F until warmed through to keep the tofu crispy. Microwave will make it soggy, so avoid if you care about texture.

Q: I like it spicier or sweeter, how do I adjust?

A: To up the heat add more crushed red pepper flakes or a squirt of sriracha. To make it sweeter add a little more brown sugar or a splash more maple syrup. Taste as you go, it's easy to overdo either.

General Tsos Tofu Recipe Substitutions and Variations

Extra-firm tofu: swap with tempeh or seitan. Tempeh gives a nuttier, firmer bite and soaks up sauce well, seitan is chewier but not gluten-free.
Cornstarch: use arrowroot powder or potato starch at a 1:1 ratio, or all-purpose flour if needed (flour gives a less glossy finish).
Low sodium soy sauce or tamari: use coconut aminos for a milder, soy-free option, or regular soy sauce if you don’t mind more salt.
Hoisin sauce: replace with plum sauce or oyster sauce for a similar sweet-savory note, or mix 1 tbsp miso + 1 tbsp brown sugar + 1 tsp soy sauce for a quick homemade stand-in.

Pro Tips

1) Press the tofu longer than you think, like 30 to 60 minutes if you can, or freeze then thaw for a firmer, chewier bite. The drier it is the crispier it gets, so dont skimp on this step.

2) When dusting with cornstarch, do it lightly and let the coated pieces sit for 5 minutes so the starch sticks, then shake off excess. A super thin, even coating gives a better crust than a clumpy one, and a tiny splash of oil in the bowl helps browning.

3) Never overcrowd the pan, cook in small batches and let each side form a crust before flipping, otherwise they steam and get soggy. If youre using the oven or air fryer, spread them out and flip once, and give them a quick reheat in a hot pan if they lose crisp when saucing.

4) Taste and tweak the sauce before you thicken it, because once it gels its harder to fix. Add sesame oil right at the end for aroma, add slurry slowly to control thickness, and toss the tofu in the sauce off the heat for just a minute so it soaks flavor but stays crisp.

General Tsos Tofu Recipe

Recipe by Jot Punji

0.0 from 0 votes

I reworked a takeout classic into Vegan General Tso with air-fried tofu in a sticky sweet and sour sauce, and a surprising pantry ingredient makes the whole thing come together in minutes.

Servings

servings

Calories

298

kcal

Equipment: 1. Tofu press or a heavy plate plus kitchen towels or paper towels to press out moisture
2. Cutting board and a sharp chef knife for cubing the tofu
3. Large bowl or zip top bag for coating tofu with cornstarch
4. Measuring cups and measuring spoons for the sauce and cornstarch amounts
5. Wide skillet or frying pan for pan frying and finishing the sauce
6. Spatula and tongs to turn and handle the tofu without breaking it
7. Whisk and a small bowl to mix the sauce and make the slurry
8. Baking sheet with parchment paper or an air fryer basket if you want the lighter cooking option
9. Rice cooker or pot to cook rice and a serving spoon for plating

Ingredients

extra-firm tofu, 14 oz (400 g)
cornstarch, 6 tbsp (about 48 g)
low sodium soy sauce or tamari, 3 tbsp (45 ml)
hoisin sauce, 2 tbsp (30 ml)
rice vinegar, 2 tbsp (30 ml)
brown sugar, 3 tbsp (45 g)
maple syrup, 1 tbsp (15 ml) (optional)
water or vegetable broth, 1/2 cup (120 ml)
fresh garlic, 3 cloves
fresh ginger, 1 tbsp (about 6 g)
sesame oil, 1 tsp
crushed red pepper flakes, 1/2 tsp
neutral oil (canola or vegetable), 2 tbsp
scallions (green onions), 2
sesame seeds, 1 tbsp
salt, to taste
black pepper, to taste

Directions

Press the 14 oz block of extra-firm tofu for 15 to 30 minutes to get rid of excess water, then cut into 1 inch cubes; pat them dry and season lightly with salt and black pepper.
Put about 4 tablespoons of the cornstarch in a large bowl or zip bag, add the tofu cubes and toss until every piece is evenly coated, shaking off any excess cornstarch.
Cook the tofu crispy: pan-fry in a wide skillet with the 2 tablespoons neutral oil over medium-high heat until golden and crisp on all sides, about 6 to 8 minutes; or for a lighter method toss coated tofu with 1 tablespoon oil and air fry at 400°F (200°C) for 12 to 18 minutes, shaking halfway; or bake on a parchment lined sheet at 425°F (220°C) for 25 to 30 minutes, flipping halfway. Don’t overcrowd the pieces so they get really crisp.
While the tofu cooks, make the sauce: whisk together 3 tablespoons low sodium soy sauce or tamari, 2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 3 tablespoons brown sugar, 1 tablespoon maple syrup if using, 1/2 cup water or vegetable broth, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon sesame oil, and 1/2 teaspoon crushed red pepper flakes; taste and adjust salt and pepper.
Mix the remaining 2 tablespoons cornstarch with 2 to 3 tablespoons cold water to make a smooth slurry.
Pour the sauce into a skillet over medium heat, bring it to a gentle simmer, then whisk in the cornstarch slurry; simmer and stir until the sauce becomes glossy and thickens, about 1 to 2 minutes. If it gets too thick, add a splash of water or broth.
Add the crispy tofu to the skillet and gently toss to coat every piece in the sticky sauce, cooking just 1 minute more so the tofu soaks up the flavor but stays crisp.
Serve hot over rice or noodles, garnish with sliced scallions and 1 tablespoon toasted sesame seeds, and finish with extra crushed red pepper if you like more heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.