General Tso's Tofu (Vegan)

Ingredients

• 600 g Firm tofu (homemade) (pressed and cut into 1‑1.5 cm cubes)
• 1 stalk Spring onion (green onion) (minced)
• 2 cloves Garlic (minced)
• 1 tbsp Fresh ginger (grated)
• 3 tbsp Granulated sugar (white sugar)
• 1 tsp Shaoxing cooking wine (optional, can use dry sherry)
• 3 tbsp White rice vinegar
• 1 tbsp Black rice vinegar
• 1 tbsp Light soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Chili paste (e.g., sambal oelek)
• 0.25 tsp Ground black pepper
• 100 ml Water
• 1 tsp Cornstarch (to be mixed with 1 tbsp water for slurry)
• 3 tbsp Vegetable oil (for frying) (neutral‑high‑smoke‑point oil)
• 1 tbsp Vegetable oil (for sauce)

Instructions

1. Cut the tofu

   Press the tofu to remove excess water, then cut into 1‑1.5 cm cubes.

   Time: PT5M

2. Prepare aromatics

   Mince the spring onion, chop the garlic cloves, and grate the ginger.

   Time: PT4M

3. Make the seasoning sauce

   In a mixing bowl combine 3 tbsp sugar, 1 tsp Shaoxing wine, 3 tbsp white rice vinegar, 1 tbsp black rice vinegar, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp chili paste, ¼ tsp ground pepper and 100 ml water. Stir until sugar dissolves.

   Time: PT5M

4. Prepare cornstarch slurry

   Mix 1 tsp cornstarch with 1 tbsp water in a small bowl until smooth.

   Time: PT1M

5. Fry the tofu

   Heat 3 tbsp oil in the skillet over medium heat. Add tofu cubes in a single layer and fry for about 5 minutes, turning halfway through, until golden and crisp. Remove and set on a plate.

   Time: PT5M

   Temperature: medium heat

6. Sauté garlic and ginger

   Add 1 tbsp oil to the same skillet and turn heat to high. When the oil shimmers, add the minced garlic and grated ginger. Stir constantly for about 1 minute until fragrant and lightly golden.

   Time: PT1M

   Temperature: high heat

7. Add the seasoning sauce

   Pour the prepared seasoning sauce into the pan. Stir continuously for 1 minute to combine with the aromatics.

   Time: PT1M

   Temperature: high heat

8. Thicken the sauce

   Stir in the cornstarch slurry. Cook for about 10 seconds, just until the sauce thickens and becomes glossy.

   Time: PT0M

   Temperature: high heat

9. Combine tofu and sauce

   Return the fried tofu cubes to the skillet. Reduce heat to medium, toss to coat, and let the tofu soak in the sauce for 3 minutes, stirring occasionally.

   Time: PT3M

   Temperature: medium heat

10. Serve

    Transfer the General Tso’s tofu to a serving dish and enjoy with steamed jasmine rice.

    Time: PT0M

Nutrition Facts

Calories

196

Protein

13 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Firm tofu (homemade): store‑bought firm tofu
• Instead of Spring onion (green onion): chives
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of Granulated sugar: agave syrup (½ tbsp)
• Instead of Shaoxing cooking wine: dry sherry, mirin
• Instead of White rice vinegar: apple cider vinegar
• Instead of Black rice vinegar: balsamic vinegar (½ tbsp)
• Instead of Light soy sauce: tamari
• Instead of Dark soy sauce: regular soy sauce + a dash of molasses
• Instead of Chili paste (e.g., sambal oelek): sriracha (1 tsp), red pepper flakes (¼ tsp)
• Instead of Ground black pepper: white pepper
• Instead of Cornstarch: arrowroot powder
• Instead of Vegetable oil (for frying): canola oil, peanut oil
• Instead of Vegetable oil (for sauce): same oil as above

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl (for sauce)
• Mixing bowl (for slurry)
• Measuring spoons
• Microplane or fine grater
• Large skillet or wok
• Spatula or wooden spoon
• Plate or tray (to rest fried tofu)

Critical Steps — Do Not Skip

• Frying the tofu until golden and crisp
• Sautéing garlic and ginger without burning
• Thickening the sauce with the cornstarch slurry

Chef Tips from the Video

• For extra flavor, finish with a drizzle of toasted sesame oil or a sprinkle of toasted sesame seeds.
• Use a wok for better heat distribution and a crispier crust.
• If you like extra heat, add a pinch of dried red chili flakes with the chili paste.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as tofu texture becomes mushy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and cornstarch slurry up to 2 hours ahead and refrigerate.
• Press the tofu earlier in the day to remove excess moisture.