This General Tso Tofu tastes just like your favourite Chinese takeout! Crispy tofu is coated in a sweet, tangy sauce for a flavour-packed weeknight dinner.
General Tso Tofu is a dish I’ve made so many times that I can practically make it blindfolded. (Although, I’m going to take a guess that cooking blindfolded probably isn’t generally advised.) When my husband went vegan, we set out to recreate his favourite Asian-inspired dishes, from Air Fryer Orange Tofu to Korean (Gochujang) Tofu Rice Bowls and Vegan Thai Red Curry with Tofu .
We love them all, but it’s General Tso Tofu that we find ourselves making again and again… and again!
There are two steps involved in this recipe: making the sauce and making the divinely crispy tofu. The sticky General Tso sauce is made with easy-to-find ingredients and it comes together in a snap. It’s sweet, tangy, and thick—and the thickness is key because it coats the crispy tofu so well, without making it soggy.
Who needs takeout when it’s this easy to make General Tso Tofu at home?!
How Spicy Is General Tso?
This recipe for General Tso Tofu is as spicy as you want it to be! It calls for dried chillis or red pepper flakes, and you can use as much or as little as you like. You can also omit it altogether, in which case the recipe won’t be spicy at all.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Tofu:
- Tofu – I recommend using firm or extra-firm tofu. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
- Light soy sauce or liquid aminos
- Garlic powder
- Sea salt
- Black pepper
- Cornstarch
- Sesame or regular oil
For the General Tso Sauce:
- Sesame oil
- Garlic
- Fresh ginger
- Light soy sauce or liquid aminos
- Raw unrefined brown sugar or coconut sugar
- Hoisin sauce
- Cornstarch – You’ll combine this with water to make a slurry, which thickens the sauce.
- Sesame seeds
- Rice wine vinegar – Don’t buy the seasoned variety, which is sweetened.
- Water or broth
- Whole chillies or red pepper flakes – Whole peppers are more authentic, but red pepper flakes work too!
What Are the Red Peppers in Chinese Food?
The most common hot peppers used in Chinese food are Tien Tsin peppers. If you live near an Asian market, you might be able to find them there, but if not, use another variety of red pepper or simply substitute red pepper flakes.
How to Make General Tso Tofu
In less than the time it takes to get carryout, you can have General Tso Tofu on the table ready to eat! Here’s what you need to do.
Make the Crispy Tofu:
Coat the tofu. Place the cubed tofu in a medium bowl. Add the liquid aminos and toss to coat. Add the garlic powder, sea salt, black pepper, and cornstarch; toss again, making sure the tofu is evenly coated.
Cook the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and cook on all sides until golden and crispy, about 8 minutes total.
Make the General Tso Sauce:
Cook the aromatics. Heat the oil in a pan set over medium-high heat. Add the ginger and garlic; cook for about 2 minutes, until fragrant and sizzling.
Add remaining ingredients. Pour the remaining sauce ingredients into the pan and whisk to dissolve the cornstarch slurry. Bring the mixture to a boil, then reduce to a simmer for about 4 minutes, or until the sauce thickens, whisking frequently. Taste test and add more sugar if you want a sweeter sauce.
Finish . Add the tofu to the sauce. Stir to coat, then cook for 2 to 3 minutes. Remove from heat and garnish with sesame seeds and scallions.
Tips for Success
Here’s how to get perfect takeout-style General Tso Tofu at home—plus some tips for making it your own!
- Use the right kind of tofu. You’ll need to get refrigerated firm or extra-firm tofu, not shelf-stable silken tofu, which has a different texture that doesn’t work for this recipe.
- Be patient. If you flip the tofu too quickly, it won’t get that beautiful crispy exterior! Let it sit for several minutes and only when it’s golden should you flip it.
- Switch things up. You can add pineapple, mushrooms , tempeh , or cauliflower (see: General Tso Cauliflower Wings ) to this recipe in addition to or instead of the tofu.
What Goes Well With General Tso Tofu?
There are so many ways to enjoy this dish! Since it’s so saucy, it goes well with:
- Noodles
- White rice, brown rice, or cauliflower rice
- Steamed broccoli
- Quinoa or other cooked grains
- Stir fry veggies (follow the same method in the linked recipe, but use this sauce)
How to Store and Reheat Leftovers
If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Ingredients
Crispy Tofu
- 1 lb block firm tofu , pressed for 30 minutes
- 2 teaspoons light soy sauce , or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil , or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce , or liquid aminos
- 1/4 cup brown sugar , or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch , + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
This General Tso Tofu tastes just like your favourite Chinese takeout! Crispy tofu is coated in a sweet, tangy sauce for a flavour-packed weeknight dinner.
General Tso Tofu is a dish I’ve made so many times that I can practically make it blindfolded. (Although, I’m going to take a guess that cooking blindfolded probably isn’t generally advised.) When my husband went vegan, we set out to recreate his favourite Asian-inspired dishes, from Air Fryer Orange Tofu to Korean (Gochujang) Tofu Rice Bowls and Vegan Thai Red Curry with Tofu .
We love them all, but it’s General Tso Tofu that we find ourselves making again and again… and again!
There are two steps involved in this recipe: making the sauce and making the divinely crispy tofu. The sticky General Tso sauce is made with easy-to-find ingredients and it comes together in a snap. It’s sweet, tangy, and thick—and the thickness is key because it coats the crispy tofu so well, without making it soggy.
Who needs takeout when it’s this easy to make General Tso Tofu at home?!
How Spicy Is General Tso?
This recipe for General Tso Tofu is as spicy as you want it to be! It calls for dried chillis or red pepper flakes, and you can use as much or as little as you like. You can also omit it altogether, in which case the recipe won’t be spicy at all.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Tofu:
- Tofu – I recommend using firm or extra-firm tofu. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
- Light soy sauce or liquid aminos
- Garlic powder
- Sea salt
- Black pepper
- Cornstarch
- Sesame or regular oil
For the General Tso Sauce:
- Sesame oil
- Garlic
- Fresh ginger
- Light soy sauce or liquid aminos
- Raw unrefined brown sugar or coconut sugar
- Hoisin sauce
- Cornstarch – You’ll combine this with water to make a slurry, which thickens the sauce.
- Sesame seeds
- Rice wine vinegar – Don’t buy the seasoned variety, which is sweetened.
- Water or broth
- Whole chillies or red pepper flakes – Whole peppers are more authentic, but red pepper flakes work too!
What Are the Red Peppers in Chinese Food?
The most common hot peppers used in Chinese food are Tien Tsin peppers. If you live near an Asian market, you might be able to find them there, but if not, use another variety of red pepper or simply substitute red pepper flakes.
How to Make General Tso Tofu
In less than the time it takes to get carryout, you can have General Tso Tofu on the table ready to eat! Here’s what you need to do.
Make the Crispy Tofu:
Coat the tofu. Place the cubed tofu in a medium bowl. Add the liquid aminos and toss to coat. Add the garlic powder, sea salt, black pepper, and cornstarch; toss again, making sure the tofu is evenly coated.
Cook the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and cook on all sides until golden and crispy, about 8 minutes total.
Make the General Tso Sauce:
Cook the aromatics. Heat the oil in a pan set over medium-high heat. Add the ginger and garlic; cook for about 2 minutes, until fragrant and sizzling.
Add remaining ingredients. Pour the remaining sauce ingredients into the pan and whisk to dissolve the cornstarch slurry. Bring the mixture to a boil, then reduce to a simmer for about 4 minutes, or until the sauce thickens, whisking frequently. Taste test and add more sugar if you want a sweeter sauce.
Finish . Add the tofu to the sauce. Stir to coat, then cook for 2 to 3 minutes. Remove from heat and garnish with sesame seeds and scallions.
Tips for Success
Here’s how to get perfect takeout-style General Tso Tofu at home—plus some tips for making it your own!
- Use the right kind of tofu. You’ll need to get refrigerated firm or extra-firm tofu, not shelf-stable silken tofu, which has a different texture that doesn’t work for this recipe.
- Be patient. If you flip the tofu too quickly, it won’t get that beautiful crispy exterior! Let it sit for several minutes and only when it’s golden should you flip it.
- Switch things up. You can add pineapple, mushrooms , tempeh , or cauliflower (see: General Tso Cauliflower Wings ) to this recipe in addition to or instead of the tofu.
What Goes Well With General Tso Tofu?
There are so many ways to enjoy this dish! Since it’s so saucy, it goes well with:
- Noodles
- White rice, brown rice, or cauliflower rice
- Steamed broccoli
- Quinoa or other cooked grains
- Stir fry veggies (follow the same method in the linked recipe, but use this sauce)
How to Store and Reheat Leftovers
If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Ingredients
Crispy Tofu
- 1 lb block firm tofu , pressed for 30 minutes
- 2 teaspoons light soy sauce , or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil , or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce , or liquid aminos
- 1/4 cup brown sugar , or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch , + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
This General Tso Tofu tastes just like your favourite Chinese takeout! Crispy tofu is coated in a sweet, tangy sauce for a flavour-packed weeknight dinner.
General Tso Tofu is a dish I’ve made so many times that I can practically make it blindfolded. (Although, I’m going to take a guess that cooking blindfolded probably isn’t generally advised.) When my husband went vegan, we set out to recreate his favourite Asian-inspired dishes, from Air Fryer Orange Tofu to Korean (Gochujang) Tofu Rice Bowls and Vegan Thai Red Curry with Tofu .
We love them all, but it’s General Tso Tofu that we find ourselves making again and again… and again!
There are two steps involved in this recipe: making the sauce and making the divinely crispy tofu. The sticky General Tso sauce is made with easy-to-find ingredients and it comes together in a snap. It’s sweet, tangy, and thick—and the thickness is key because it coats the crispy tofu so well, without making it soggy.
Who needs takeout when it’s this easy to make General Tso Tofu at home?!
How Spicy Is General Tso?
This recipe for General Tso Tofu is as spicy as you want it to be! It calls for dried chillis or red pepper flakes, and you can use as much or as little as you like. You can also omit it altogether, in which case the recipe won’t be spicy at all.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Tofu:
- Tofu – I recommend using firm or extra-firm tofu. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
- Light soy sauce or liquid aminos
- Garlic powder
- Sea salt
- Black pepper
- Cornstarch
- Sesame or regular oil
For the General Tso Sauce:
- Sesame oil
- Garlic
- Fresh ginger
- Light soy sauce or liquid aminos
- Raw unrefined brown sugar or coconut sugar
- Hoisin sauce
- Cornstarch – You’ll combine this with water to make a slurry, which thickens the sauce.
- Sesame seeds
- Rice wine vinegar – Don’t buy the seasoned variety, which is sweetened.
- Water or broth
- Whole chillies or red pepper flakes – Whole peppers are more authentic, but red pepper flakes work too!
What Are the Red Peppers in Chinese Food?
The most common hot peppers used in Chinese food are Tien Tsin peppers. If you live near an Asian market, you might be able to find them there, but if not, use another variety of red pepper or simply substitute red pepper flakes.
How to Make General Tso Tofu
In less than the time it takes to get carryout, you can have General Tso Tofu on the table ready to eat! Here’s what you need to do.
Make the Crispy Tofu:
Coat the tofu. Place the cubed tofu in a medium bowl. Add the liquid aminos and toss to coat. Add the garlic powder, sea salt, black pepper, and cornstarch; toss again, making sure the tofu is evenly coated.
Cook the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and cook on all sides until golden and crispy, about 8 minutes total.
Make the General Tso Sauce:
Cook the aromatics. Heat the oil in a pan set over medium-high heat. Add the ginger and garlic; cook for about 2 minutes, until fragrant and sizzling.
Add remaining ingredients. Pour the remaining sauce ingredients into the pan and whisk to dissolve the cornstarch slurry. Bring the mixture to a boil, then reduce to a simmer for about 4 minutes, or until the sauce thickens, whisking frequently. Taste test and add more sugar if you want a sweeter sauce.
Finish . Add the tofu to the sauce. Stir to coat, then cook for 2 to 3 minutes. Remove from heat and garnish with sesame seeds and scallions.
Tips for Success
Here’s how to get perfect takeout-style General Tso Tofu at home—plus some tips for making it your own!
- Use the right kind of tofu. You’ll need to get refrigerated firm or extra-firm tofu, not shelf-stable silken tofu, which has a different texture that doesn’t work for this recipe.
- Be patient. If you flip the tofu too quickly, it won’t get that beautiful crispy exterior! Let it sit for several minutes and only when it’s golden should you flip it.
- Switch things up. You can add pineapple, mushrooms , tempeh , or cauliflower (see: General Tso Cauliflower Wings ) to this recipe in addition to or instead of the tofu.
What Goes Well With General Tso Tofu?
There are so many ways to enjoy this dish! Since it’s so saucy, it goes well with:
- Noodles
- White rice, brown rice, or cauliflower rice
- Steamed broccoli
- Quinoa or other cooked grains
- Stir fry veggies (follow the same method in the linked recipe, but use this sauce)
How to Store and Reheat Leftovers
If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Ingredients
Crispy Tofu
- 1 lb block firm tofu , pressed for 30 minutes
- 2 teaspoons light soy sauce , or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil , or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce , or liquid aminos
- 1/4 cup brown sugar , or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch , + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
This General Tso Tofu tastes just like your favourite Chinese takeout! Crispy tofu is coated in a sweet, tangy sauce for a flavour-packed weeknight dinner.
General Tso Tofu is a dish I’ve made so many times that I can practically make it blindfolded. (Although, I’m going to take a guess that cooking blindfolded probably isn’t generally advised.) When my husband went vegan, we set out to recreate his favourite Asian-inspired dishes, from Air Fryer Orange Tofu to Korean (Gochujang) Tofu Rice Bowls and Vegan Thai Red Curry with Tofu .
We love them all, but it’s General Tso Tofu that we find ourselves making again and again… and again!
There are two steps involved in this recipe: making the sauce and making the divinely crispy tofu. The sticky General Tso sauce is made with easy-to-find ingredients and it comes together in a snap. It’s sweet, tangy, and thick—and the thickness is key because it coats the crispy tofu so well, without making it soggy.
Who needs takeout when it’s this easy to make General Tso Tofu at home?!
How Spicy Is General Tso?
This recipe for General Tso Tofu is as spicy as you want it to be! It calls for dried chillis or red pepper flakes, and you can use as much or as little as you like. You can also omit it altogether, in which case the recipe won’t be spicy at all.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Tofu:
- Tofu – I recommend using firm or extra-firm tofu. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
- Light soy sauce or liquid aminos
- Garlic powder
- Sea salt
- Black pepper
- Cornstarch
- Sesame or regular oil
For the General Tso Sauce:
- Sesame oil
- Garlic
- Fresh ginger
- Light soy sauce or liquid aminos
- Raw unrefined brown sugar or coconut sugar
- Hoisin sauce
- Cornstarch – You’ll combine this with water to make a slurry, which thickens the sauce.
- Sesame seeds
- Rice wine vinegar – Don’t buy the seasoned variety, which is sweetened.
- Water or broth
- Whole chillies or red pepper flakes – Whole peppers are more authentic, but red pepper flakes work too!
What Are the Red Peppers in Chinese Food?
The most common hot peppers used in Chinese food are Tien Tsin peppers. If you live near an Asian market, you might be able to find them there, but if not, use another variety of red pepper or simply substitute red pepper flakes.
How to Make General Tso Tofu
In less than the time it takes to get carryout, you can have General Tso Tofu on the table ready to eat! Here’s what you need to do.
Make the Crispy Tofu:
Coat the tofu. Place the cubed tofu in a medium bowl. Add the liquid aminos and toss to coat. Add the garlic powder, sea salt, black pepper, and cornstarch; toss again, making sure the tofu is evenly coated.
Cook the tofu. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and cook on all sides until golden and crispy, about 8 minutes total.
Make the General Tso Sauce:
Cook the aromatics. Heat the oil in a pan set over medium-high heat. Add the ginger and garlic; cook for about 2 minutes, until fragrant and sizzling.
Add remaining ingredients. Pour the remaining sauce ingredients into the pan and whisk to dissolve the cornstarch slurry. Bring the mixture to a boil, then reduce to a simmer for about 4 minutes, or until the sauce thickens, whisking frequently. Taste test and add more sugar if you want a sweeter sauce.
Finish . Add the tofu to the sauce. Stir to coat, then cook for 2 to 3 minutes. Remove from heat and garnish with sesame seeds and scallions.
Tips for Success
Here’s how to get perfect takeout-style General Tso Tofu at home—plus some tips for making it your own!
- Use the right kind of tofu. You’ll need to get refrigerated firm or extra-firm tofu, not shelf-stable silken tofu, which has a different texture that doesn’t work for this recipe.
- Be patient. If you flip the tofu too quickly, it won’t get that beautiful crispy exterior! Let it sit for several minutes and only when it’s golden should you flip it.
- Switch things up. You can add pineapple, mushrooms , tempeh , or cauliflower (see: General Tso Cauliflower Wings ) to this recipe in addition to or instead of the tofu.
What Goes Well With General Tso Tofu?
There are so many ways to enjoy this dish! Since it’s so saucy, it goes well with:
- Noodles
- White rice, brown rice, or cauliflower rice
- Steamed broccoli
- Quinoa or other cooked grains
- Stir fry veggies (follow the same method in the linked recipe, but use this sauce)
How to Store and Reheat Leftovers
If you have leftover General Tso Tofu, it will keep in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a skillet with a splash of oil or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze this recipe for up to 2 months in an airtight container. Microwave it from frozen or let it thaw in the refrigerator first and heat it on the stovetop with a splash of oil or in the microwave.
Ingredients
Crispy Tofu
- 1 lb block firm tofu , pressed for 30 minutes
- 2 teaspoons light soy sauce , or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil , or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce , or liquid aminos
- 1/4 cup brown sugar , or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch , + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
General Tso Tofu
Ingredients
Crispy Tofu
- 1 lb block firm tofu pressed for 30 minutes
- 2 teaspoons light soy sauce or liquid aminos
- 1/2 teaspoon garlic powder
- pinch sea salt and black pepper (about ¼ teaspoon each)
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil or regular oil
General Tso Sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1/2 teaspoon grated fresh ginger
- 1/4 cup light soy sauce or liquid aminos
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons hoisin sauce
- 1 teaspoon cornstarch + 1 teaspoon water, stirred together
- 1/2 teaspoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1/2 cup water
- another 1/2 cup vegetable broth
- Whole chillis to boil or ¼ teaspoon red pepper flakes
Instructions
Crispy Tofu
- In a medium-size bowl place the pressed and cubed tofu. Add in soy sauce/liquid aminos and toss to coat. Add in the garlic powder, sea salt, black pepper and cornstarch and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
- In a pan over medium heat, heat the sesame oil. Add in the ginger and the garlic and sauté for about 2 minutes until fragrant and sizzling.
- Pour in all the other sauce ingredients (soy sauce, sugar, hoisin sauce, cornstarch slurry, sesame seeds, rice wine vinegar, water, vegetable broth), whisking together immediately to help incorporate the cornstarch slurry. Bring to a boil, then to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
- Add in the crispy tofu into the simmering sauce. Stir to coat the tofu fully in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
Nutrition
General Tso Tofu https://jessicainthekitchen.com/general-tso-tofu-recipe/ April 8, 2022
This vegan carrot cake is just like the classic cake recipe, made without eggs and dairy! Two layers of spiced cake are packed with shredded carrots, stacked, and frosted with the dreamiest cream cheese frosting. I decorate this cake with toasted walnuts for the perfect finishing touch!
The cozy spices in carrot cake make it perfect for fall and winter. And in my house, it’s also a favorite spring dessert! Maybe it’s because carrots are one of the first crops available when the weather starts to warm up, or maybe it’s because carrots happen to be the Easter Bunny’s favorite snack. Whatever the reason, I thought it was time to tackle making a vegan carrot cake recipe to share here for all your year-round celebrations.
Why This Vegan Carrot Cake Recipe Works
- A classic, made vegan. Paired with my favorite cream cheese frosting , this vegan carrot cake is almost identical to a typical carrot cake made with eggs and dairy. Sweet, perfectly spiced, and impossible to resist!
- Moist from oil in the batter. Of all the baked goods you can make plant-based, carrot cake is a perfect candidate. It’s made with oil instead of butter, and it’s a naturally dense cake.
- Swap the eggs with applesauce. This recipe replaces the eggs with a simple swap of applesauce, rather than having to make a flax egg or purchase an egg replacer at the grocery store.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions. The FULL recipe with amounts and details can be found BELOW (scroll to it) in the recipe card.
Carrot cake ingredients.
- All-purpose flour – Sift the flour after you measure it.
- Baking soda, baking powder, and salt – This recipe uses both to help the cake rise. Check the expiration dates so you know your leavening is as fresh as possible.
- Spices – Ground cinnamon, ginger, nutmeg, and cloves flavor this cake with warm spices. You can also replace the individual spices with pumpkin pie spice .
- Solid refined coconut oil – Measure the oil while it is solid, not liquid. If your jar of coconut oil is melted, chill it in the refrigerator until it hardens.
- Brown sugar – Or granulated sugar, or half-and-half.
- Unsweetened applesauce – Applesauce lends structure to the cake in place of eggs. I recommend unsweetened applesauce so the carrot cake doesn’t come out overly sweet.
- Vanilla extract – Or an equal amount of vanilla paste.
- Finely grated carrots – You’ll need about 3 large carrots.
- Chopped walnuts – If you’d like, you can swap the toasted walnuts for toasted pecans. Lightly toast the nuts in a skillet over medium heat; remove them from the pan when they’re fragrant and just beginning to darken. You can also leave the nuts raw if you prefer.
Vegan Cream Cheese Frosting
- Vegan cream cheese – Take the cream cheese out of the refrigerator when you’re ready to make the frosting. It should be cold.
- Vegan butter – The butter, on the other hand, should be room temperature.
- Powdered sugar – Sift the powdered sugar after measuring it for a lump-free frosting.
Can I Add Raisins?
Traditional carrot cake typically has either pineapple, nuts, raisins, coconut, or some combination of these ingredients. If you’d like to add raisins, you can, but because raisins tend to be a controversial ingredient, I’ve made this vegan carrot cake without them!
How to Make Vegan Carrot Cake
If you don’t have a large block of time to make everything in one go, you can easily bake the cakes one day, then make the frosting and assemble the layers the next. I also have carrot cake muffins that I make when time is of the essence! Here are the steps to make this easy carrot layer cake:
Mix the dry ingredients.
- Prepare. Preheat your oven to 350℉. Meanwhile, grease and flour two 9-inch cake pans, tapping out any excess flour.
- Mix the dry ingredients . In a mixing bowl, whisk the flour, baking soda, baking powder, salt, and spices until incorporated.
- Mix the wet ingredients . Scoop the coconut oil into a microwave-safe bowl. Melt the oil in the microwave by heating it in 15-second bursts. Transfer the oil to a large mixing bowl and stir in the sugar, applesauce, and vanilla extract until the mixture is smooth.
Combine and fold in the carrots and nuts.
- Finish the cake batter. Pour the dry mixture into the wet mixture, then fold in the carrots and nuts.
- Bake . Divide the cake batter into the two prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centre comes out clean or almost clean (a few crumbs are fine).
- Cool . Place the cake pans on wire racks and cool for about 20 minutes. After this, carefully remove the cakes from the pans and let them finish cooling directly on the racks.
Frost and Assemble the Cake
Mix the frosting.
- Make the frosting . Beat the butter and cream cheese for about 2 minutes, then beat in the vanilla extract and salt, followed by the powdered sugar, one cup at a time. Once the first cup is incorporated, add the next, then the next. When the frosting reaches your desired sweetness and consistency, stop there.
- Chill the frosting . Place the bowl of frosting in the refrigerator for at least 15 minutes to allow it to thicken a bit.
- Assemble and frost . Set one of the cake layers on a cake plate or lazy Susan and frost the top of the first layer. Set the second layer on top of the first, then frost the sides and top of the cake. Garnish with nuts and refrigerate for at least 15 minutes before serving to set the frosting.
Can I Make Cupcakes Instead?
Absolutely! If you’d prefer to make cupcakes instead of a layer cake, jump over to my carrot cupcakes recipe . It’s also vegan and very easy to make.
Tips for the Best Carrot Cake
- Easier cake removal. If turning out cakes to remove them from the pans always makes you a little nervous, you can make things easier by greasing the bottoms of the pans and lining them with a circle of parchment paper. (Greasing the pan first keeps the parchment in place!)
- Adding raisins and coconut. If you like raisins and coconut, you can add them to the batter; I recommend soaking the raisins in rum, apple juice, or water first to plump them up and keep them from absorbing moisture from the cake.
- Making the frosting pipeable. If you want to add rosettes or other decorative flourishes with the frosting, I recommend adding all 4 cups of powdered sugar to ensure it’s stiff enough for piping.
How to Store
- Refrigerate leftovers. Store your vegan carrot cake in the refrigerator for up to 4 days; I recommend wrapping it in plastic wrap or transferring it to an airtight storage container if you have leftovers. Let the cake sit on the countertop for 15 minutes or so before serving.
- Freeze. This carrot cake freezes beautifully! If you want to freeze the whole cake, place it on a parchment-lined baking sheet and freeze it, uncovered. Once the frosting is solid, you can wrap the cake in a few layers of plastic wrap and return it to the freezer for up to 3 months. Leftovers can be frozen in an airtight storage container. To serve, let the cake thaw in the refrigerator, then let it sit on the countertop for 15 minutes or so to come to room temperature.
More Vegan Cake Recipes
- Vegan Red Velvet Cake
- Vegan Chocolate Cake
- Pumpkin Dump Cake
- Coffee Cake
- Vegan Coconut Cake
Ingredients
For the cake:
- 2 ¼ cups all-purpose flour, sifted , 270g
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- ½ tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 cup solid refined coconut oil , 200g
- 1 ½ cups brown sugar , 300g or cane or organic white sugar
- 1 cup unsweetened applesauce , 250g
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots , about 3 large carrots (288g)
- 1 cup chopped walnuts , toasted (112g)
For the vegan cream cheese frosting:
- 8 ounces vegan cream cheese , cold from the fridge
- ½ cup vegan butter , room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- ¼ cup cornstarch , sifted (32g)
- 3-4 cups powdered sugar , sifted (480g)
- 1 cup chopped walnuts , for garnish (optional)
Instructions
- Preheat oven to 350℉/180°C, then grease and flour two 9-inch cake pans, tapping out any excess flour. (Alternatively, you can grease the bottom of the pans, then line them with parchment paper for even easier cake removal.)
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt and spices.
- Place the coconut oil in a microwave-safe bowl. Melt the oil in the microwave by heating in 15-second bursts, then stir in the sugar, applesauce and the vanilla extract until thoroughly combined, at least 2-3 minutes.
- Pour the flour mixture into the wet mixture, then fold in the shredded carrots, and nuts.
- Divide the cake batter into the two prepared pans. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean or almost clean (a few crumbs are fine).
- Place the cake pans on wire racks and let them cool for 20 minutes. After 20 minutes, carefully remove the cakes from the pans and let them finish cooling on the wire racks.
To make the frosting and assemble:
- Beat the butter and cream cheese for about 2 minutes, or until fully incorporated. Beat in the vanilla extract and salt, followed by the sifted cornstarch and powdered sugar. Once the first cup is incorporated, add the next, then the next. If the frosting has reached your desired sweetness and consistency, stop there. If not, add the fourth cup of sugar. I usually add all 4 cups to reach a stiffness that I can pipe.
- Refrigerate the bowl of frosting for at least 15 minutes before using.
- Set one of the cake layers on a cake plate or lazy Susan. Frost the top of the first layer and set the second layer on top. Then, frost the sides and top of the cake. Garnish with nuts or decorate any way you like and refrigerate for at least 15 minutes before serving to set the frosting.
- If storing in the fridge, wrap the cake in saran wrap.
