General Tso's Tofu Recipe

Press and cube tofu

Drain the tofu and press it for at least 20 minutes to remove excess water. Place between paper towels or clean kitchen towels and weigh with a pan or use a tofu press. After pressing, cut the block into 1-inch cubes (about 24–28 cubes for 1 lb).

Marinate

In a bowl, whisk 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Gently toss the tofu cubes in the marinade to coat. Let sit 10–15 minutes so the tofu absorbs flavor.

Coat with cornstarch

Lightly toss the marinated tofu with 1 tbsp cornstarch so each cube gets a thin, even coating. Shake off excess cornstarch; this helps create a crisp exterior when pan-frying.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tbsp neutral oil. Once shimmering, add tofu cubes in a single layer without crowding (work in batches if necessary). Fry undisturbed 3–4 minutes per side until golden and crisp on most sides, flipping gently with tongs. Transfer cooked tofu to a plate lined with paper towels to drain.

Combine sauce ingredients

In a small bowl or measuring cup, whisk together 3 tbsp soy sauce, 2 tbsp hoisin, 2 tbsp dark brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 cup water, and 1/2 cup vegetable broth (if using). Taste and adjust: it should be sweet-savory with a bright tang.

Make cornstarch slurry

In a separate small cup, mix 2 tsp cornstarch with 2 tbsp cold water and stir until smooth. Set aside.

Sauté aromatics

Wipe out the tofu pan leaving a thin film of oil (or add 1 tbsp if dry) and return to medium heat. Add 2 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp dried red chile flakes or 4–6 torn small dried chilies. Sauté 30–45 seconds until fragrant but not browned.

Add vegetables (optional)

If using broccoli, add the florets now and stir-fry 2–3 minutes until bright green and starting to tenderize. You can add 1–2 tbsp water and cover for 1–2 minutes to steam if you prefer softer broccoli. Stir the aromatics and vegetables together so they are evenly coated.

Add sauce and thicken

Pour the prepared sauce into the pan with aromatics (and vegetables). Bring to a simmer over medium heat. Once simmering, slowly stir in the cornstarch slurry. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, clingy consistency.

Coat tofu

Return the fried tofu to the pan and gently toss or spoon the hot sauce over the cubes so they are evenly coated. Cook together 1–2 minutes to let flavors meld and for the sauce to fully cling to the tofu.

Garnish and serve

Transfer the General Tso's tofu to a serving dish. Sprinkle with toasted sesame seeds and additional sliced scallions. Serve immediately over steamed jasmine or brown rice.