General Tao Tofu
Crispy, tangy, and irresistibly bold, General Tao Tofu is a plant-based twist on a classic takeout favorite that’s bursting with flavor. Perfectly crispy cubes of golden-fried tofu are tossed in a luscious, sticky sauce made with soy sauce, hoisin, and a hint of spice from red chili flakes, balanced by the sweetness of sugar and the zing of rice vinegar. This quick and easy recipe, ready in just 40 minutes, combines bold umami flavors with simple techniques for a dish that’s both weeknight-friendly and restaurant-worthy. Garnished with fresh green onions and sesame seeds, and served over fluffy white rice, this vegan General Tao Tofu is a satisfying meal that will win over even the most dedicated meat lovers. Perfect for those seeking a versatile, flavorful, and protein-packed option for dinner!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1.5 cups cornstarch
- 2 cups neutral oil (for frying)
- 1.25 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 1.5 tbsp sugar
- 1 cup water
- 1 tsp cornstarch (for sauce slurry)
- 2 tbsp water (for sauce slurry)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 0.5 tsp dried red chili flakes
- 2 stalks green onion, chopped
- 1 tbsp sesame seeds (optional, for garnish)
- 2 cups white rice (optional, for serving)
Instructions
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object (like a pan) on top for at least 15 minutes to remove excess water.
Cut the pressed tofu into 1-inch cubes.
Coat the tofu cubes evenly with 1.5 cups of cornstarch, ensuring each piece is thoroughly coated.
Heat 2 cups of neutral oil in a large frying pan or wok over medium-high heat until it reaches 350°F (175°C).
Carefully fry the tofu in batches until golden and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate.
In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and 1 cup of water. Set aside.
In another small bowl, whisk together 1 tsp of cornstarch and 2 tbsp of water to create a slurry. Set aside.
In a clean large pan or wok, heat 1 tablespoon of the frying oil over medium heat.
Add the minced garlic, ginger, and red chili flakes, stirring frequently for about 30 seconds until fragrant.
Pour the sauce mixture into the pan, bring it to a simmer, and let it cook for 2 minutes.
Stir in the cornstarch slurry and cook for another minute until the sauce thickens.
Add the fried tofu to the pan and toss gently to coat each piece in the sauce.
Garnish with chopped green onions and sesame seeds, if desired.
Serve immediately with steamed white rice or your choice of side.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
