Recipe

Vegan General Tso's Tofu

A vegan take on the beloved American-Chinese takeout classic, General Tso's Chicken.

Print options

Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.

Reset print options (keeps selected ingredient units and batch).

Ingredient batch: 3× original. Base yield: 8 servings.

Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.

Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.

Vegan General Tso's Tofu
Yield
24 servings
Prep
30 minutes
Cook
20 minutes
Total
110 minutes
Additional Time
60 minutes

Ingredients

Tofu Marinade

For The Sauce

For Cooking

Other Ingredients

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.

  • 2 13 oz blocks extra firm OR firm tofu $2.40
  • 6 tsp minced garlic $0.06
  • 4 Tbsp soy sauce $0.03
  • 2 tsp chili flakes $0.01
  • 2 Tbsp beer (can sub water)
  • 1 tsp ginger powder $0.03
  • 4 Tbsp sugar $0.02
  • 2 Tbsp white vinegar $0.01
  • 4 Tbsp soy sauce $0.09
  • 1 tsp aji-no-moto (optional) $0.02
  • ½ cup water
  • 2 tsp corn starch $0.06
  • 4 Tbsp corn starch $0.11
  • 4 Tbsp vegetable oil $0.09
  • sesame seeds (for garnish)
  • cooked rice
  • steamed veggies

Instructions

  1. Drain tofu for 30 minutes by setting it in a colander. Set a plate with a heavy can on top for extra weight to help it drain.
  2. Marinate the tofu - In a large bowl, add the minced garlic, soy sauce, chili flakes, and beer. Cut drained tofu into bite-sized cubes and gently mix it into the garlic sauce until tofu is completely coated. Sprinkle with ginger powder and gently stir. Cover and let rest in fridge for 1 hour .
  3. General Tso's Tofu Sauce - In the meantime, make the sauce. Mix all the sauce ingredients together EXCEPT the cornstarch. Cover and let rest in fridge until you're ready to cook the tofu.
  4. Bake the tofu - Heat oven to 400° Fahrenheit (200°C) . Sprinkle 4 Tbsp cornstarch over the tofu and shake to coat evenly (or gently stir). Spread marinated tofu cubes onto a parchment lined baking sheet and bake for 20 minutes .
  5. Sauté the tofu - Heat 4 Tbsp oil in a skillet over medium heat. Add the tofu from the oven and stir to coat in the hot oil.
  6. Add the sauce - Remove sauce from fridge and whisk in 2 tsp cornstarch. Pour into the skillet and stir gently until sauce is boiling, then turn off heat.
  7. Serve & Enjoy - Garnish plated tofu with sesame seeds and serve with steamed veggies and rice.

Notes

Aji-No-Moto is MSG, which is sometimes added to recipes to add the flavor umami. It's what makes takeout so mouth-watering! If you prefer not to use it, just leave it out. The difference is subtle, but I always use it at home in this dish. To make a low-sodium version, replace soy sauce with coconut aminos. You can buy it on Amazon here . This is not a health foods recipe, it's a veganized version of American Chinese takeout. You are the expert when it comes to making substitutions based on your dietary needs! :)

Open clean print view

Add Ad-Free Cook as a preferred source on Google

Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.

https://adfreecook.com/vegan-general-tso-tofu-recipe/