General Tso's Tofu Recipe

Press the tofu

Drain the tofu and wrap it in a clean towel or paper towels. Place a cutting board on top and weigh it down with cans or a heavy skillet. Press for 20–30 minutes to remove excess water.

Cut and dry

Unwrap the pressed tofu and cut into 1-inch cubes. Pat cubes very dry with paper towels to remove surface moisture—this helps the coating adhere and crisp.

Mix coating and coat tofu

In a shallow bowl, combine 3 tbsp cornstarch, 1 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Toss the tofu cubes gently in the dry mixture so each piece is evenly coated. Shake off excess.

Fry the tofu

In a large skillet or wok, heat 3/4 cup neutral oil over medium-high heat until shimmering (about 350°F / oil should sizzle when a pinch of cornstarch is dropped in). Add tofu in a single layer—work in batches if necessary. Fry, turning occasionally, until golden brown and crisp on all sides, 6–8 minutes per batch. Transfer fried tofu to a paper-towel-lined plate to drain.

Combine sauce ingredients

In a bowl or measuring cup, whisk together 4 tbsp soy sauce, 2 tbsp hoisin, 2 tbsp rice vinegar, 3 tbsp dark brown sugar, 1/2 cup water, and 1 tsp sesame oil until sugar dissolves.

Make slurry

In a small ramekin, mix 1 tsp cornstarch with 1 tbsp cold water to form a smooth slurry. Set aside.

Sauté aromatics

Wipe out the skillet used for frying, leaving a thin film of oil for flavor. Add 1 tbsp neutral oil and heat over medium. Add the dried red chiles and toast briefly until fragrant, about 30 seconds (be careful not to burn). Add minced garlic and ginger and sauté 20–30 seconds until aromatic.

Add vegetables and scallions

If using broccoli or bell pepper, add them now and stir-fry 1–2 minutes until bright but still crisp. Add the cut scallion pieces and stir for another 30 seconds.

Add sauce and thicken

Pour the prepared sauce into the pan and bring to a gentle simmer. Stir the cornstarch slurry once and add it to the sauce in a thin stream, stirring constantly. Simmer 1–2 minutes until sauce thickens to a glossy, clingy texture.

Coat tofu

Return the fried tofu to the pan and toss gently to coat each piece with the sauce. Cook together 1–2 minutes so tofu absorbs some sauce and everything is heated through. Taste and adjust: add a pinch of salt, a splash of soy, or a teaspoon of sugar if needed.

Divide steamed rice among 4 bowls or plates. Spoon General Tso's tofu and vegetables over the rice. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.