A perfect balance of sweet, sour and spicy, the General Tso's tofu. Homemade General Tso's Tofu is much tastier than take-out, speedier than delivery, and absolutely the easiest main dish ever.

A true enigma of food globalization is when a Chinese Chef from Taiwan comes to the United States, creates an epic dish and names it after an Army General from his motherland.
A perfect balance of sweet, sour and spicy, the General Tso’s chicken quickly became a household name.
A response to desires of vegetarians to devour the lip smacking taste of general Tso’s that they could only imagine, is the General Tso’s Tofu – a crispy outer but a tender inner tofu dipped in sweet and spicy sauce – an experience you cannot dare miss.
If you ever crave a take out but cannot because either you don’t have time or are stuck at home because of a virus from a certain country, do yourself a favor and try this recipe at home which ironically ties to the same country.

Tofu has become a staple in my dinner lately. I’m not sure why I haven’t included this power protein packed addition to my recipes in the past, but now that I have concocted ones like this, it’s a no brainer to throw into the roundup.

First and foremost, buy Extra firm tofu. It will give you a more dense texture and it is easy to handle. Try to take out as much water as possible from Tofu. This helps tofu to stay crispy and won’t get soggy.
How is this done? Take the tofu block and wrap it in a dish towel or good quality heavy paper towel. Place it on a cooling rack then add your weight which can be any heavy object like skillet or cast iron skillet, but feel free to use anything heavy enough to ensure that the weight will press the tofu liquid out.

Fast facts on tofu:
Tofu is an important source of protein for many vegetarians and vegans.
It’s naturally gluten-free.
It may help lower “bad” LDL cholesterol.

Check out the video below

Lets meet the steps

Homemade General Tso’s Tofu is much tastier than take-out, speedier than delivery, and absolutely the easiest main dish ever.

If you like tofu, you may want to try the below recipes
Cambodian Buddha Bowl 
Collard Wrap

If you made this, please do rate and leave a comment below.

A perfect balance of sweet, sour and spicy, the General Tso's tofu. Homemade General Tso's Tofu is much tastier than take-out, speedier than delivery, and absolutely the easiest main dish ever.

• Skillet

For Tofu

• 12 Oz Extra firm tofu
• 3 Tbsp Tamara or soya sauce
• 1 Tsp Chili garlic sauce
• 2 Tsp Sesame oil
• 1 Tbsp Maple syrup Can use honey if you are not vegan
• 5 Tbsp Cornstarch

For Stir-fry sauce

• 2 Tsp Sesame oil
• 2 Tsp Cornstarch
• 2 cloves Garlic Minced
• 1 Tbsp Ginger Minced or grated
• 1 Tbsp Vinegar
• 1/4 Cup Maple syrup Can use honey if you are not vegan
• 3 Tbsp Tamari or soya sauce
• 1 Tbsp Water

For Stir fry

• 1 Tbsp Sesame oil
• 1 Cup Green onions Roughly chopped
• 5 Dry chili
• 2 Tbsp Sesame seeds Optional

Make Tofu

1. Drain excess water: Wrap tofu in a clean, absorbent towel and set something heavy on top to absorb excess moisture, such as a cast iron skillet . Let rest for about 10 minutes.
2. Unwrap: Unwrap tofu and cut into pieces, about 3/4-inch cubes
3. Marinate tofu: Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Note: Do not add cornstarch at this time.
4. Combine and allow to rest: Toss to combine tofu with marination. Let it rest for 2-3 minutes, stirring occasionally.
5. Transfer: Use a slotted spoon or fork to transfer tofu to a box with a lid or to a freezer bag, leaving the remaining marinade behind (can be drizzled over rice for serving).
6. Toss with cornstarch: Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated completely with cornstarch.
7. Heat the pan: Heat a large metal or cast iron skillet over medium heat and add sesame oil.
8. Cook Tofu: Use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind). Cook tofu on all sides for about 1 minute, or until light golden brown. Remove tofu from the pan as it’s finished browning. Set aside.

Make the Stir fry sauce

1. Combine and whisk: Combine sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed.

Make stir fry

1. Heat skillet: To the heated skillet, add 1 Tbsp sesame oil, dried red chilies. Sauté for 30 seconds, stirring frequently.
2. Add onions: To this add onion and cook for a minute then add green onions. Cook for a minute more.
3. Add sauce and tofu: Add the stir fry sauce and tofu to the skillet and cook stirring frequently to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened.
4. Add sesame seeds: Remove pan from heat and add sesame seeds (optional). Toss to coat.
5. Serve: Serve with rice and other desired sides. Enjoy

• If you prefer gravy, just add extra water and cornstarch. You may need to adjust the spices to match the taste.

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