Crispy fried tofu in sweet-spicy garlic sauce
General Tso's Tofu
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
General Tso's Tofu
Crispy fried tofu in sweet-spicy garlic sauce
★4.8(23)
Extra-firm tofu coated in a shatteringly crisp shell, tossed in a sticky sweet-and-spicy sauce with hints of ginger and garlic. All the satisfaction of the takeout classic, entirely plant-based.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
General Tso's tofu proves you don't need chicken to achieve that irresistible crispy-meets-saucy texture. A double-coating technique ensures the crust stays crunchy even after being glazed.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes General Tso's Tofu special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 1/2 cup cornstarch
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 6 dried red chilies
Instructions
- 1
Press tofu for 15 minutes, then cut into 1-inch cubes and toss in cornstarch until evenly coated.
- 2
Fry tofu in 350F oil until golden and crispy, about 4 minutes. Drain on a wire rack.
- 3
Mix soy sauce, hoisin, vinegar, 2 tbsp sugar, and 1/4 cup water into a sauce.
- 4
In a wok, stir-fry minced garlic, ginger, and dried chilies for 30 seconds. Pour in the sauce and simmer until thickened.
- 5
Add fried tofu, toss to coat evenly in the glaze, and serve over steamed rice with steamed broccoli.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
TofuCauliflower florets
Roast or fry until crispy for a great veggie swap
Hoisin sauceSoy sauce + peanut butter + maple syrup
Blends into a similar sweet-savory profile
Tips & Storage
Pro Tips
Double-coat the tofu by dipping in cornstarch, then water, then cornstarch again for extra crunch.
Work in batches when frying to keep the oil temperature steady.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate sauce and tofu separately for up to 3 days. Tofu will lose crispiness.
Reheating
Re-fry tofu briefly or bake at 400F for 8 minutes, then toss with warmed sauce.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates16g
Fat38g
Fiber820mg
Sugar3g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake instead of fry?
- Yes, bake at 425F for 25 minutes, flipping halfway, for a lighter version.
- Is this dish authentically Chinese?
- It is a Chinese-American creation, but the flavors draw from Hunan cuisine.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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