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

Vegan Tofu General Tso Recipe

Shared with permission from the amazing new cookbook Chloe Flavor by Chloe Coscarelli.
This vegan tofu General Tso recipe is bursting with flavor, easy to make and a perfect healthier alternative to the traditional restaurant variation.
Course Main Course
Cuisine Chinese
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 (see note)
Calories 337kcal
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


Make the tofu:

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

Make the stir-fry:

  • In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved
  • In a large nonstick skillet, heat the oil over medium-high heat
  • When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over
  • 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
  • Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens
  • Serve over rice, garnished with sesame seeds

For oil-free option:

  • 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.
  • 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. 


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:
  • Follow the additional instructions on how to make this oil-free, I did not use the oil mentioned in the ingredients.
  • I added 4 cups of veggies (I roasted 2 cups broccoli, 1 cup fennel and 1 cup radishes at the same time I baked the tofu when making the oil-free version). This made my recipe come out at 4 servings instead of 2 (as is in the original recipe). 
  • I also added 2 cups of brown rice for serving.
  • I did not use all the sauce, save extra for future use.
  • Nutritional info is done for my version of 4 servings (including the veggies and brown rice listed above). Double it if doing the 2 servings of the original recipe.


Calories: 337kcal | Carbohydrates: 61g | Protein: 14g | Fat: 3g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 668mg | Potassium: 548mg | Fiber: 4g | Sugar: 17g | Vitamin A: 490IU | Vitamin C: 66.4mg | Calcium: 117mg | Iron: 2.5mg