General Tso Tofu Recipe (2024)

Better than takeout General Tso tofu with a sweet, savory and slightly spicyglaze. Ready in 20 minutes from start to finish. Impossible to resist!

There’s something irresistible about fried tofu cubes, with theircrispy exterior and silky softinterior. Suddenly, a block of bean curd becomes one of the best things you’ve ever had– it’s magic!

I cook a lot with tofu and this is by far my favorite preparation. The light andcrispy outer layer makes it the perfect vehicle tocoat with a thick, gooey sauce – such as in this General Tso tofu recipe! The sauce is a little hot, sweet and acidic and marries perfectly with the crunchy scallions and crisp-pillowy tofu.If you liked my honey sriracha tofu recipe,this general Tso tofu is right up your alley!

Tofu can be a lot of fun to cook with and makes a nutritious substituteto meats and seafood.

I include tofu regularly into my diet and not only because I love its versatility, but also becauseof its strong anti aging properties.

Tofu is one those amazing foods that do wonders for the skin! It preservesskin-firming collagen and acts as a glue that holds everything together.

If you ever wondered why Japanese women look so young, the secret isn’t only in how they care for their skin, but also in what they eat. Including tofu into your diet on a weekly basis will improve your skin’s elasticity, makingitmore supple.

With recipes like this General Tso tofu, it won’t be hard to make tofu a regular staple in your diet! You will see how easy it is to cook delicious low fat and calorie meals, without having to skimp on flavor!

You can make the General Tso sauce ahead of time and keep it refrigerated until it’s time to use it. However, I don’t recommend pre-frying thetofu cubes since they get soggy after 20-30 minutes. It’s best to serve this General Tsoimmediately after the tofu has been fried.

Other delicious tofu recipes:

Description

Better than takeout General Tso tofu with a sweet, savory and slightly spicy glaze. Ready in 20 minutes from start to finish. Impossible to resist!

Ingredients

Scale

For the tofu

2 tablespoons vegetable oil
14 ounces medium firm tofu
4 stalks scallions (sliced on the bias)
cornstarch or potato starch for dusting

For the sauce

3/4 cup chicken broth (or vegetable broth for vegans)
1/2 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 teaspoon sriracha sauce
3 tablespoons rice vinegar
1 1/2 tablespoons granulated sugar
2 tablespoons cornstarch mixed with 2 tablespoons water

Optional

1 teaspoon sesame oil
1 teaspoon dried red chili flakes
1 teaspoon sesame seeds

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Instructions

Drain tofu and wrap in paper towel or tea towel to remove excess water. Repeat 3 to 4 times until the tofu is drier. Slice tofu into 1 inch cubes and transfer to a plate.
Dust each tofu cube with cornstarch or potato starch until all sides are coated.
In a large pan over high heat, add oil and swirl to coat all sides. When the oil is hot, add tofu and fry all four sides until golden (5-7 minutes).
Transfer to a paper towel and drain.
Put all the ingredients – except for cornstarch – for the sauce in a pan and bring to a boil. Lower heat to a simmer and slowly whisk in the cornstarch and water mix. Keep on whisking until the sauce thickens.
Turn the heat off and stir in sesame oil, dried chiles and half of the scallions into the sauce.
Sprinkle leftover scallions on top of the fried tofu cubes and pour half of the sauce over.
Pour what’s left of the sauce into a bowl and serve it next to the general tso tofu. Add more sauce if needed.

Notes

This General Tso Tofu Recipe Is:
High in calcium
Very low in cholesterol
High in iron

Nutrition

Serving Size:
Calories: 439
Sugar: 15.4 g
Sodium: 1072.7 mg
Fat: 23 g
Saturated Fat: 5.4 g
Carbohydrates: 30.8 g
Fiber: 5 g
Protein: 27.2 g
Cholesterol: 9.1 mg

Keywords: Tofu, vegan, vegetarian, stir fry