General Tso’s Tofu

Indulge in the comfort of Chinese-American cuisine with this homemade General Tso's Tofu! It's made with wholesome ingredients, yet packed with sweet and spicy flavor. Ready in under 1 hour. Gluten-free, grain-free option.

Course Main, Main Course

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 308kcal

Author Caitlin Shoemaker

Ingredients

For the Tofu:

2 blocks extra firm tofu pressed
2 tablespoons avocado oil
1 tablespoon tamari or soy sauce
⅓ cup cornstarch

For the Sauce:

2 tablespoons hoisin sauce
1 tablespoon chili garlic sauce or more to preference
1 tablespoon tamari or soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
¾ cup water
1 tablespoon avocado oil
3 green onions white and green parts separated and sliced
3-5 cloves garlic minced
1 ” piece fresh ginger minced
1 teaspoon sesame seeds

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.
Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.
Sauce: Whisk the hoisin sauce, chili garlic sauce, soy sauce, vinegar, cornstarch, and water water, together in a small bowl. Set aside.
Stir-Fry: Warm the oil in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the green onion, garlic, and ginger for 3-5 minutes. Whisk the hoisin sauce well to make sure the cornstarch is dissolved, then pour into the pan. Bring to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Add the cooked tofu and sesame seeds to the pan and mix well; cook for an additional 1 to 2 minutes, until warmed and coated evenly in sauce.
Serve: Serve warm over rice and vegetables (or as desired) and topped with the remaining green onions. Leftovers will keep in the fridge for up to 5 days.

Notes

Gluten-Free: use gluten-free hoisin sauce and gluten-free soy sauce to keep this recipe gluten-free.
Cornstarch: cornstarch can be replaced with equal parts arrowroot powder or tapioca starch.
Chili Garlic Sauce: Chili garlic sauce (or Sambal Olek) can be found in most grocery stores or in your local Asian market. If you cannot find it you can make your own, or replace it with sriracha or a similar hot pepper sauce.

Nutrition