Black plate with General Tso's tofu, roasted broccoli, fennel, and roasted radishes on top of brown rice

General Tso's Tofu

Shared with permission from the amazing new cookbook Chloe Flavor by Chloe Coscarelli.

The day I was first experimenting with this recipe, my handyman was over at my apartment fixing a light. The aroma wafted up his ladder, and he couldn’t help but ask to taste it. We ended up sharing, and I’m not sure he even knew it was tofu! Add more sriracha if you like it extra spicy. Otherwise, sit back and enjoy the sticky sweet goodness!

Course Main Course
Cuisine Chinese
Keyword chinese tofu recipe, vegan general tso
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 (see note)
Calories 337 kcal
Author Sophia DeSantis



  • 16 ounces extra-firm tofu , pressed and cubed (I used Nasoya brand)
  • 2 tablespoons tamari , low sodium if needed
  • ¼ cup cornstarch


  • ¼ cup pure maple syrup
  • 2 tablespoons tamari , low sodium if needed
  • 1 tablespoon sriracha
  • Juice of 1 orange
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil , plus more as needed (see note)
  • 4 scallions , cut into ¾-inch pieces
  • 2 large strips orange zest , removed with a vegetable peeler
  • 2 cloves garlic , minced
  • 2 teaspoons fresh ginger , minced
  • Steamed rice , for serving (see note)
  • Broccoli , for serving (see note)
  • Sesame seeds , for garnish
US Customary - Metric


Make the tofu:

  1. In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy

Make the stir-fry:

  1. In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved

  2. In a large nonstick skillet, heat the oil over medium-high heat
  3. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over
  4. Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down

  5. Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens
  6. Serve over rice, garnished with sesame seeds

For oil-free option:

  1. Make the tofu in a zip-top bag as stated. Then spread it out on a parchment lined cookie sheet. Bake at 450 F (230 C) for 25 minutes or until crispy. Then skip to the 4th direction under making the stir fry and cook the scallions, orange zest, garlic, and ginger as stated but on their own. Add the sauce, and then once it is thickened add the baked crispy tofu and mix.

  2. I also baked my veggies (see notes) at the same time as the tofu. Bake on a separate parchment lined cookie sheet. You can continue to roast the veggies once the tofu is done if needed. 

Recipe Notes

Tip CRISPY TOFU: The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side

My alterations:


Nutrition Facts
General Tso's Tofu
Amount Per Serving
Calories 337 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 668mg28%
Potassium 548mg16%
Carbohydrates 61g20%
Fiber 4g16%
Sugar 17g19%
Protein 14g28%
Vitamin A 490IU10%
Vitamin C 66.4mg80%
Calcium 117mg12%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.