Vegan General Tso’s Tofu Ⓥ


For the Baked Crispy Tofu:

  • 16 oz extra firm tofu
  • 3 tbsp cornstarch
  • 1 tbsp sesame oil

For the General Tso’s Sauce:

  • 1 tbsp sesame oil
  • 1 tsp minced ginger
  • 6 cloves garlic, minced
  • 3 tbsp brown sugar
  • 3 tbsp teriyaki sauce
  • 3 tbsp tamari or soy sauce
  • 3 tbsp rice vinegar
  • 2 tsp chili garlic sauce
  • 1 tbsp cornstarch
  • 2 tbsp Cold water
  • Optional garnishes: sesame seeds & green onion, diced


Prepare the baked Crispy Tofu:

  • Drain press and dry the tofu then cut it into cubes. 
  • Preheat the oven to 350F.
  • Once the tofu cubes are dried and cut, add them to a mixing bowl. Add the cornstarch & sesame oil. Toss well to coat the tofu cubes evenly.
  • Spread them out on a lined or lightly greased baking sheet.
  • Bake the tofu at 350F 30 minutes. I like to flip them over half way. Remove pan from the oven.

Prepare General Tso’s Tofu Sauce:

  • While the tofu is baking in the oven, prepare the General Tso’s sauce.
  • In a bowl, combine the rice vinegar, soy sauce, teriyaki sauce, brown sugar & chili garlic sauce & set it aside.
  • In a pan over low-medium heat, add the sesame oil, minced ginger & garlic. Sauté & stir until fragrant.
  • In a separate small bowl, add the cornstarch and 2 tbsp of cold water and mix well to make your cornstarch slurry then set it aside.
  • Add the sauce mixture to the pan & turn the heat to low. Add the slurry of cornstarch mixed with cold water & continue to stir as it begins to bubble & thickens up. Remove from the heat.
  • Add the oven baked crispy baked tofu to the sauce in the pan & stir well to combine.
  • To serve, garnish with sesame seeds, scallions and sides of choice. I used rice, crispy spinach & Trader Joe’s Kung Pao Cauliflower.

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