General Tso's Tofu
Elevate your weeknight dinner game with this irresistible recipe for General Tso's Tofu—a plant-based twist on the iconic Chinese-American classic! Crispy cubes of perfectly pan-fried extra-firm tofu are smothered in a sticky, tangy sauce made with soy sauce, hoisin, and rice vinegar, balanced by a touch of sweetness and aromatic notes of garlic, ginger, and red pepper flakes. Finished with a drizzle of sesame oil and a sprinkle of scallions, this dish offers bold, mouthwatering flavors and is perfect served over steamed broccoli and fluffy white rice. With just 20 minutes of prep time and easy-to-follow directions, this vegetarian delight is a must-try for anyone craving a satisfying yet healthy takeout alternative.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 0.5 cup cornstarch
- 0.5 cup vegetable oil
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons sugar
- 3 cloves minced garlic
- 1 tablespoon minced fresh ginger
- 0.5 teaspoon red pepper flakes
- 2 scallions, sliced
- 1 teaspoon sesame oil
- steamed broccoli (optional, for serving)
- cooked white rice (optional, for serving)
Instructions
Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object on top and press for 15-20 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes.
Place the cornstarch in a shallow dish. Add the tofu cubes and toss to coat evenly, shaking off excess cornstarch.
Heat vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer without crowding the pan and fry on all sides until golden and crispy, about 4-5 minutes per side. Remove tofu using a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar to make the sauce. Set aside.
In the same skillet, remove all but 1 tablespoon of oil, returning it to medium heat. Add minced garlic, ginger, and red pepper flakes. Stir-fry until fragrant, about 30 seconds.
Pour the prepared sauce into the skillet. Let it come to a simmer, then add the crispy tofu cubes back into the pan, tossing gently to coat them with the sauce.
Cook the tofu in the sauce for about 3-4 minutes, or until the sauce thickens and coats the tofu.
Drizzle sesame oil over the dish, add sliced scallions, and give it a final toss.
Serve hot over steamed broccoli and rice, if desired.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 73.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 39.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2843 mg | 219% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1862 mg | 40% | |
*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.
