This General Tso’s tofu is a Chinese American style tofu dish made with crispy tofu, broccoli rabe, and a sticky savory sweet sauce. It is my meatless take on a takeout favorite, with crisp edges, a glossy sauce, and just enough bitterness from the greens to keep every bite balanced.
I created this recipe because I wanted a tofu dinner that could actually compete with takeout on a busy night, plus I am kinda obsessed with tofu lately. I marinate the tofu, coat it with cornstarch, pan fry it until golden, then finish it with garlic, green onion, broccoli rabe, and sauce, and I can have it on the table in 30 minutes for a dinner my family is always happy to eat.
The other day, I made this for my bestie, and she absolutely loved it. Every time I want to impress my friends with a homemade dinner instead of ordering takeout, this is the recipe I make, so I highly recommend giving it a try the next time you have friends over. With my step by step instructions, you will nail it.
Ingredients
This General Tso’s Tofu recipe is not complicated, but each part matters. These are all the ingredients I use to make it:
Tofu: I use extra firm tofu because it is perfect for marinating and frying. I coat it with soy sauce and maple syrup first.
Sauce: I mix water, Chinkiang vinegar, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch.
Stir fry: I like using broccoli rabe, ginger, garlic, green onion, and dried Chinese chili peppers if I want a little heat. I like broccoli rabe especially because its slight bitterness works well with the richer sauce.
How to Make
1. Marinate the tofu: Pat the tofu dry and cut it into small pieces. Transfer it to a large zip top bag, add the soy sauce and maple syrup, and turn the bag a few times to coat the tofu. Let it marinate.
2. Coat: Open the bag slightly and drain off all the liquid. Add the cornstarch a little at a time, then toss the bag to coat the tofu.
3. Fry: Add oil to the pan. Place the tofu in without overlapping and shake off any extra cornstarch as I add it. Cook without moving until the bottom turns golden, then flip and brown the other side. Transfer the tofu to a plate.
4. Cook the aromatics: Add the remaining oil, ginger, garlic, green onion, and dried chili peppers if using. Stir a few times until fragrant.
5. Cook the greens: If I am using broccoli rabe, I add it now and cook until wilted. If I am using broccoli, I return the cooked broccoli to the pan.
6. Add the sauce: Stir the sauce again so the cornstarch is fully dissolved. Pour it into the pan and cook until it thickens and coats the vegetables.
7. Finish the dish: Add the tofu back into the pan and gently toss it with the sauce. Transfer everything to a serving plate and serve hot.
My Cooking Tips
Do not rush the tofu: I let the tofu sit long enough to build color before I flip it. If I move it too early, the crust does not set well and the pieces are more likely to break.
Use extra firm tofu: I always choose extra firm tofu here because it is much easier to handle. So I highly recommend it.
Stir the sauce right before using it: I always give the sauce one more stir before it goes into the pan. The cornstarch settles quickly, and trust me you want the sauce to thicken.
Keep the pan choice simple: If you’re not very experienced in cooking with tofu, I highly recommend using a large nonstick skillet. Because (1) you can easily fry the tofu with less oil (2) the tofu will not stick to the pan and then fall apart when you stir it. When I made the dish, I used my 12” Debuyer carbon steel pan since it’s my go-to pan for making any stir fry.
How to serve
I highly recommend serving General Tso’s tofu with steamed rice, because that pairing never misses. The crispy tofu and saucy vegetables go so well over a hot bowl of rice that I always recommend making extra, even if it is just for yourself.
If I want to put a little more on the table, I like adding one simple side. I would serve it with my Chinese sauteed cabbage or my Real Deal sesame noodles when I want dinner to have a bit more variety. I invite you to browse my website for more delicious side dishes to pair with this General Tso’s Tofu recipe.
Frequently Ask Questions
Why is my tofu sticking to the pan?
Most of the time, tofu sticks because I try to move it too soon. I let it cook long enough for the bottom to brown properly, and once the crust forms, it usually releases much more easily. The pan matters too. I like using a large nonstick skillet for this recipe because it makes the whole process easier and uses less oil.
How do I keep the sauce from getting too thick or too thin?
If the sauce gets too thick, I add a small splash of water and stir again. If it looks too thin, I let it cook a little longer in the pan before I add the tofu back. I watch it closely because it thickens fast.
How do I store leftovers?
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I use a pan if I can, because the tofu keeps a better texture than it does in the microwave. If I need to freeze it, I let it cool completely first, then pack it into a freezer safe container and freeze it for up to 1 month.
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General Tso’s Tofu
Ingredients
Tofu
- 1 block (16 oz / 450 g) extra firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup (or other syrup, or sugar)
Sauce
- 1/3 cup water
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup sugar
- 2 teaspoons cornstarch
Stir fry
- 6 tablespoons cornstarch (or enough to coat the tofu)
- 3 tablespoons peanut oil (or vegetable oil)
- 1 batch broccoli rabe (or 1 big head broccoli) , cut into bite size pieces (yields about 4 cups once cut)
- 1 tablespoon minced ginger
- 4 cloves garlic , minced
- 4 green onions , roughly chopped
- 2 dried Chinese chili peppers (Optional)
Instructions
For the tofu
- Pat tofu dry with paper towels. Cut into 1/2” (1 cm) pieces and transfer into a large ziploc bag. Add soy sauce and maple syrup. Gently flip the bag a few times to coat tofu with the liquid. Marinate for 10 to 15 minutes while preparing other ingredients.
For the sauce
- Mix all the ingredients in a medium-sized bowl. If you’re using pre-made General Tso’s Sauce, shake the sauce to make the cornstarch dissolve completely, then pour 1/3 cup of the sauce into a bowl, add 1/3 cup of stock, and mix well.
To cook the stir fry
- Once the tofu is marinated, open the bag just a little bit without letting the tofu fall out. Drain and discard all the liquid. Add the cornstarch, a tablespoon at a time, then gently toss the bag to coat the tofu. It is OK if the tofu doesn’t get coated evenly.
- If using broccoli, add 1/4 cup water to a large pan and heat over medium-high heat until simmering. Add the broccoli. Cook covered for 1 minute, or until al dente. Transfer the broccoli to a plate. Wipe the pan clean with paper towels.
- Add 2 tablespoons of oil into the pan. Add the tofu with your hand: shake off the extra cornstarch and lay it into the pan without overlapping. Let cook without moving for 2 minutes, or until the bottom turns golden. Flip to brown the other side, 2 minutes or so. If the pan gets too hot, turn to medium or medium-low heat. You can keep browning the other sides of the tofu if you prefer. Transfer the cooked tofu to a plate and set it aside.
- Add the remaining 1 tablespoon of oil, ginger, garlic, green onion, and dried red chilies (if using). Stir a few times to release the fragrance.
- If using broccoli rabe, add it to the pan. Cook and stir until wilted. If using broccoli, add the cooked broccoli back into the pan.
- Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Cook and stir until the sauce thickens and coats all the ingredients.
- Add the tofu back into the pan. Gently toss it to coat it with the sauce. Transfer everything to a large serving plate. Serve hot as a main dish.
Notes
- To make the dish gluten-free, use tamari to replace the soy sauce, dry sherry instead of Shaoxing wine, and balsamic vinegar to replace Chinkiang vinegar.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Mel
Would this work with honey instead of syrup ? I have lot of local honey .
Thank you .
Maggie Zhu
Yes you can totally replace the syrup with honey.
Theresa
Wow Maggie , This is an amazing stir-fry! My hubby and I enjoyed it so much. Thanks for the recipe.
Susan Golden
Really delicious ! Best crispy tofu I have ever achieved, with excellent flavors ! I think the only comment I would make is that (perhaps ) my frying pan was a bit too big to fry the amount of tofu I had … I had to use double the amount of oil to fry to a crisp . I used bok choy , small sweet peppers and celery for the veg, ( all I had in the fridge) and it was good . Much less sweet than some recipes I have tried . Perfectly delicious! Thank you !
leslie s.
So good! It wasn’t too difficult and turned out excellent. I used just a little more oil for frying but that was the only change. I have saved the recipe.
Steph Smith
This was fantastic. Tasted like the local Chinese food place.
David
Turned out great! Question: Maggie, now that you’ve discovered using the air fryer to cook tofu, will you be publishing an air fryer version for Home Style Tofu? Or can we just do the same prep but cook the tofu in the air fryer instead of the frying pan? Same treatment with cornstarch? Oil the tofu? Thanks! (Great site!)