General Tso Tofu Wellplated Com

After discovering the deliciousness that is General Tso’s Chickpeas, I decided to take another dive into meatless (and healthier!) versions of my Chinese takeout favorites. Despite my worst teenage fears, I have learned that, when cooked properly, tofu can be absolutely delicious. It’s become one of my favorite proteins both to order out and to cook at home (these copycat PF Chang’s Lettuce Wraps unleash its potential too). It’s inexpensive, versatile, freezes like a dream, and is a lifesaver on busy weeknights too. If you’ve been holding out on trying tofu (or if you tried it in the past and were disappointed), let today’s recipe for General Tso tofu be your gateway. With its sticky-sweet sauce, familiar, addictive takeout taste, and delightful texture, you’ll tiptoe right into tofu bliss in the yummiest of ways. Plus, this recipe is so much better for you, meaning you can feel good about eating it on repeat. You won’t even miss the takeout version!

How to Make General Tso’s Tofu Recipe

General Tso tofu is made of simple ingredients that you can find in the Asian section of almost any grocery store. The sauce is sticky and sweet with just a hint of spice. It’s incredibly addicting, and you’ll love the rich flavor. While I love the sauce on tofu in this recipe, it’s also tasty with chicken (as in this General Tso Chicken recipe), pork, beef, and vegetables.

The Ingredients

Tofu. Forget the soggy, unappealing tofu of your past. The tofu in this recipe is perfectly cooked, flavorful, and certain to please even the most dedicated tofu skeptics (see Tofu Stir Fry for another fantastic way to use it). Soy Sauce. For that must-have umami goodness in the marinade. Chili Garlic Sauce. Deliciously garlicky with a hint of spice. Toasted Sesame Oil. Adds wonderful nutty flavor to the marinade. Honey. A modest amount of honey adds natural sweetness to the tofu marinade.Cornstarch. Coating the tofu in cornstarch helps create a tasty, crispy exterior. General Tso Sauce. This sauce is SO good with tofu! This General Tso’s sauce is made from a mixture of water (feel free to use vegetable broth if you have some leftover from another recipe), low-sodium soy sauce, hoisin, fresh ginger, chili garlic sauce (chili flakes or red pepper flakes work too), rice vinegar, sesame oil, and cornstarch.

Broccoli + Red Bell Pepper. My go-to veggies for stir fry recipes. They help boost the General Tso tofu nutrition content. The sauce deliciously clings to the broccoli, and the red pepper adds a nice crunch. Rice. We love to serve our tofu over a bed of brown rice. You could also serve it with white rice or fried rice. To keep the General Tso tofu carbohydrates and calories low, serve it with cauliflower rice instead.

The Directions

Storage Tips

To Store. Refrigerate tofu in an airtight container for up to 3 days. To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Non-Stick Wok. Perfect for making General Tso tofu.Mini Whisk. Easier to hold and less likely to cause splashing.Sharp Chef’s Knife. Having a high-quality chef’s knife makes a world of difference.