September 20, 2026
General Tso’s Tofu
This General Tso’s Tofu recipe is a plant-based take on a classic takeout favorite. Crispy, golden tofu is tossed in a sweet, savory, slightly spicy sauce for an easy weeknight dinner that’s packed with flavor. Serve it over rice for a delicious homemade takeout-style meal!
Table of Contents
what is general tso’s? why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqs more takeout-inspired recipesGeneral Tso’s Tofu
I’ve always had a soft spot for General Tso’s. I just love the combination of crispy bits coated in a sweet-and-savory sauce! So when I started thinking about a tofu version, I wanted to keep the things that make the dish so satisfying while giving it a plant-based twist. This General Tso’s Tofu is crispy on the outside, tender in the middle, and tossed in a sauce that’s savory, tangy, a little spicy, and just sweet enough. It’s the kind of dinner that comes together without much effort, but still feels like something you’d be excited to order for takeout. Serve it over rice with some steamed broccoli or your favorite vegetables, and you’ve got a simple dinner that delivers big on flavor!
The Story Behind General Tso’s
Who Was General Tso?
General Tso’s chicken is named after Zuo Zongtang, a 19th-century military and political figure from Hunan Province in China. In the United States, his name is generally rendered as “General Tso.” But General Tso himself did not invent (or even eat) the dish we know today. The dish is a much more modern creation, and its history is closely connected to Chinese chefs cooking in Taiwan and the United States.
Where Did General Tso’s Chicken Originate?
Chef Peng Chang-kuei, a chef from Hunan who later lived and worked in Taiwan, is widely credited with creating an early version of General Tso’s chicken in Taiwan in the 1950s. According to accounts from Peng, the dish was developed for an American guest at a banquet and was named after the famous Hunanese general. The dish eventually made its way to New York in the 1970s, where it evolved to appeal to American diners. The crispy, sweet, sticky version familiar from Chinese-American takeout is therefore quite different from Peng’s earlier preparation.
From Taiwan to American Takeout
When General Tso’s chicken arrived in New York, chefs adapted the dish for American palates. Versions became crispier and sweeter, and the sauce evolved into the thick, glossy glaze many of us associate with General Tso’s today. That evolution is part of what makes General Tso’s such an interesting dish: it sits at the intersection of Chinese culinary traditions, Taiwanese cooking, immigration, and the development of Chinese-American cuisine.
How This Tofu Version Is Inspired by the Original
This recipe takes inspiration from the evolution of General Tso’s chicken rather than attempting to recreate one definitive “original” recipe. The biggest nod is the balance of bold flavors: savory, tangy, spicy, and slightly sweet, paired with crispy tofu and a glossy sauce. The tofu replaces the chicken while keeping the contrast between a crisp exterior and flavorful sauce that makes General Tso’s-style dishes so satisfying. Think of this recipe as a plant-based, homemade interpretation of a Chinese-American classic!
Why You’ll Love This Recipe
- Quick and easy: All the sweet-savory-crispy satisfaction of takeout, made at home in about 35 minutes.
- No frying necessary: Air fryer method means no deep frying!
- Budget-friendly pantry ingredients: I almost always have the ingredients for this dish in my pantry, and tofu costs less than chicken per pound.
- Weeknight-friendly: Easy enough for a quick dinner.
- Takeout-inspired: All the sweet, savory, tangy flavors you’re craving.
Step-by-Step Instructions
1. Season the Tofu:
Preheat your air fryer to 400°F. In a large bowl, toss the pressed, torn tofu with 1 tablespoon cornstarch, 1 tablespoon rice vinegar, garlic powder, onion powder, salt, ½ teaspoon pepper, and ½ teaspoon chili flakes until evenly coated.
2. Air-Fry Until Crispy:
Arrange the tofu in a single layer in the air-fryer basket (work in batches if needed) and air fry at 400°F for 15 to 20 minutes, shaking the basket halfway through, until golden brown and crisp around the edges.
3. Make the Sauce:
In a small bowl, whisk the remaining 1 tablespoon cornstarch with 2 tablespoons water. Add the vegetable broth, brown sugar, both soy sauces, MSG (if using), and the remaining rice vinegar, pepper, and chili flakes. Whisk to combine.
4. Sauté and Aromatics and Simmer:
Heat the oil in a large sauté pan or wok over medium-high heat. Sauté the diced onion until translucent, 2 to 3 minutes. Add the Thai chiles, garlic, and ginger and cook until fragrant, 30 seconds to 1 minute. Pour in the sauce and simmer over medium-low, stirring occasionally, until it thickens enough to coat the back of a spoon, 4 to 5 minutes.
5. Coat, Serve and Enjoy!
Add the crispy tofu to the pan and toss gently to coat. Serve over rice, garnished with toasted sesame seeds and sliced green onion.
Tips and FAQs
- Press and tear your tofu: Pressing removes excess water so the tofu crisps instead of steams. Hand-tearing (instead of cutting) creates jagged edges and more surface area for soaking up the delicious sauce. Cubes around 1½ inches hold together well during tossing.
- Air fry in a single layer: Overcrowding traps steam and kills the crisp. Cook in batches if needed, and shake the basket halfway through.
- Sauté the aromatics briefly: Garlic and ginger burn fast, 30 seconds to 1 minute is plenty. Burnt garlic turns bitter and will dominate the sauce.
- Simmer until it coats a spoon: The sauce thickens fast at the end. Pull it off heat when it lightly coats the back of a spoon. It will continue to thicken as it sits.
Can I make this without an air-fryer?
Yes. Bake the tofu at 425°F for 25 to 30 minutes, flipping halfway, or pan-fry it in a couple of tablespoons of neutral oil over medium-high heat until golden on all sides.
Is this dish very spicy?
The heat is moderate and adjustable. Reduce or omit the Thai chiles and chili flakes for a milder dish, or add extra for more fire. Removing the seeds from the Thai chiles also tames the heat.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the air fryer at 375°F for a few minutes to restore some crispness. Note the tofu softens as it sits in the sauce.
More Takeout-Inspired Recipes
Skip the Takeout and Make This General Tso’s Tofu Instead
With crispy tofu, a sticky sweet-and-spicy sauce, and plenty of flavor in every bite, this General Tso’s Tofu has everything you want from a takeout-inspired dinner without needing to order in! Serve it over rice, add your favorite veggies, and don’t forget the scallions and sesame seeds on top. If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
General Tso’s Tofu
Ingredients
- 1 (16-ounce) block extra-firm tofu, pressed and torn into 1 ½ – inch cubes
- 2 tablespoons cornstarch, divided
- 2 tablespoons rice vinegar, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper, divided
- 1 teaspoon red chili flakes, divided
- ¾ cup low-sodium vegetable broth
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon MSG, optional
- 1 tablespoon neutral oil, such as avocado or canola
- 1 white onion, diced
- 8 cloves fresh minced garlic
- 4-6 Thai chiles
- 1 tablespoon fresh minced ginger
- Cooked rice, for serving, optional
- Toasted sesame seeds, for garnish, optional
- Thinly sliced green onion, for garnish, optional
Instructions
- Preheat your air-fryer to 400°F.
- While that’s preheating, place the tofu in a large bowl and sprinkle in 1 tablespoon of the cornstarch, 1 tablespoon rice vinegar, garlic powder, onion powder, salt, ½ teaspoon pepper and ½ teaspoon red chili flakes. Toss gently until the tofu is thoroughly coated.
- Arrange the tofu in a single layer in your air-fryer basket, making sure not to overcrowd it (you may need to do this in batches depending on the size of your air-fryer). Air fry at 400°F for 15 to 20 minutes, tossing or shaking the basket halfway through, until the tofu is golden brown and crisp around the edges. Set aside.
- In a small bowl, whisk the remaining tablespoon of cornstarch with 2 tablespoons of water. Add the low-sodium broth, dark soy sauce, MSG (if using), and the remaining rice vinegar, pepper, and chili flakes. Whisk once more to combine and set aside.
- Heat the oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, add the onion and sauté, stirring often, until translucent, 2 to 3 minutes.
- Add the Thai chiles, garlic and ginger and continue to cook until fragrant, 30 seconds to 1 minute.
- Pour in the sauce and bring to a simmer.
- Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, 4 to 5 minutes.
- Add the crispy tofu and toss to coat in the sauce.
- Serve over rice, garnish with toasted sesame seeds and green onion. Enjoy!
