General Tso’s Tofu

2016-08-14 17.35.36
Serves 5-6 (recipe can be easily cut in half)
  • 3-4 cups cooked white or brown rice
  • 2 packages extra firm tofu (if using more veggies or mushrooms, use one block of tofu)
  • 6 Tbsp soy sauce
  • 4 tsp chili garlic sauce
  • 2 tsp toasted sesame oil
  • 2 Tbsp maple syrup
  • 10 Tbsp cornstarch or arrowroot powder
  • 4 Tbsp oil
  • 4 tsp sesame oil
  • 4 tsp cornstarch
  • 4 large cloves garlic, minced (~2 heaping Tbsp)
  • 2 Tbsp ginger, minced
  • 2 Tbsp rice vinegar (or sub white vinegar)
  • 2 Tbsp sugar
  • 2 Tbsp maple syrup
  • 6 Tbsp soy sauce
  • 4 Tbsp water


  • 2 Tbsp sesame oil
  • Optional- onions, broccoli florets, sliced mushrooms
  • 1/2 bundle green onions, bulbs removed, roughly chopped.  If using any as a garnish, thinly slice.
  • optional: Sesame seeds, for garnish
  1. If serving with rice, begin preparing the rice at this time. Otherwise, move onto the next step.
  2. Press tofu in press. If you do not have a press, use plates/pans and some weight to extract the extra water in the tofu.  Let rest for about 10 minutes after removing from press.  You can use unpressed tofu, but the pressed will work much better.
  3. Prep/chop green onions, garlic,  ginger, and any additional veggies at this time. Set aside.
  4. While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, sugar, maple syrup, soy sauce, and water (all the ‘sauce’ ingredients) in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed.
  5. Heat a large metal wok or cast iron skillet over medium heat. In the meantime, take tofu and cut into even pieces, about 1/2-3/4″ cubes.
  6. Add tofu to a large ziploc bag and top with soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes minimum, shaking to mix it up occasionally.  It is okay to let it sit longer in the marinade.
  7. Add 4-5 Tbsp cornstarch to the ziploc bag and seal the bag with some air in it. Toss the tofu around to coat it evenly. Continue adding more cornstarch if needed and tossing until tofu is coated in a gummy, white layer.
  8. To the hot skillet or wok, add 4 Tbsp oil. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind). Turn with a spatula. Occasionally break up the tofu pieces that are stuck to each other. Cook on all sides for a few minutes, or until light golden brown. You don’t want it blackened or burned. Aim for a consistent golden brown crust. Remove tofu from pan when it is finished browning. Set aside.
  9. Using same skillet or wok, add 2 Tbsp sesame oil.  If you are cooking any harder vegetables such as broccoli,  cook them first.  When the brocolli (is used) is softening, add in the chopped green onions, any mushrooms if using. Sauté for 4-5 minutes, stirring frequently until the veggies are mostly cooked.
  10. Add the sauce and stir.  Add back in the tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
  11. Remove pan from heat.  Serve over rice.  Add thinly sliced green onions for garnish (optional).  Add sesame seeds (optional).

Pic shows General Tso’s with sliced half onion, 2 heads of broccoli, chopped green onions.