General Tao's Tofu Recipe

Press and cube tofu

Drain the extra-firm tofu and press it for 20–30 minutes to remove excess water. To press: wrap tofu in several layers of paper towels or a clean kitchen towel, place on a cutting board, and put a heavy pan or cans on top. After pressing, cut tofu into 1-inch (2.5 cm) cubes.

Marinate

Place the tofu cubes in a shallow bowl. Add 2 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil. Gently toss to coat and let sit for 10 minutes while preparing other components so flavors penetrate the surface.

Coat with cornstarch

In a shallow dish, combine 1 cup cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper. One by one, dredge each marinated tofu cube in the cornstarch mixture until evenly coated. Shake off excess. Place coated cubes on a wire rack or baking sheet lined with parchment so coating can dry for 5 minutes (this helps form a crisp crust).

Heat 1 cup neutral oil in a heavy-bottomed skillet or wok over medium-high heat until shimmering and a small pinch of cornstarch sizzles (about 350°F / 175°C if using a thermometer). Add coated tofu in a single layer—work in batches to avoid overcrowding. Fry for 3–5 minutes per side, turning occasionally, until golden brown and crisp on most sides. Use a slotted spoon to transfer fried tofu to a wire rack or paper towel-lined plate to drain. Repeat until all tofu is fried.

While frying, whisk together the sauce ingredients in a small bowl: 3 tbsp soy sauce, 1 tsp dark soy sauce, 2 tbsp hoisin, 1 tbsp black or rice vinegar, 2 tbsp sugar, and 1/2 cup water. In a separate small cup, mix 1 tbsp cornstarch with 1–2 tbsp water to make a slurry and set aside.

Wipe out the frying pan or use a clean wok, leaving about 1 tsp of oil. Heat over medium. Add the minced ginger and 2 cloves minced garlic and sauté briefly for 20–30 seconds until fragrant but not browned. If using dried red chilies or the optional chili peppers, add them now and toast for a few seconds. Add 1 tsp chili paste (or 1/4–1/2 tsp red pepper flakes) and stir to combine.

Pour the prepared sauce mixture into the pan and bring to a gentle simmer. Stir, then slowly pour in the cornstarch slurry while stirring continuously. The sauce will thicken within 1–2 minutes to a glossy consistency. Taste and adjust: add a pinch more sugar for sweetness, a splash more vinegar for tang, or a little water if too thick.

Add the fried tofu to the pan with the sauce and gently toss to coat each piece thoroughly, cooking together for 1 minute so tofu re-heats and absorbs the sauce. If you prefer a slightly softer exterior, toss carefully; for maximum crispness, coat quickly and serve immediately.

Transfer to a serving plate. Sprinkle with sliced scallion greens and 1 tsp toasted sesame seeds. Serve hot with steamed white rice or fried rice and steamed vegetables.