This General Tso Tofu is a healthier and lighter version of the classic General Tso Chicken. Also, it is made with tofu instead of chicken and I have not fried the tofu, but rather sautéed it with a little bit of oil.

In case you haven’t heard of it, General Tso Chicken is a sweet and spicy fried chicken dish typical of Chinese-American and Chinese-Canadian cuisine.



Para el tofu

  • 275 g de tofu firme (10 onzas), troceado en cubos
  • 2 cucharadas de tamari o salsa de soja
  • 1 cucharada de vinagre de manzana
  • 6 cucharadas de maicena
  • Aceite al gusto, yo usé aceite de oliva virgen extra
  • 2 dientes de ajo

Para la salsa

  • 3 cucharadas de tamari o salsa de soja
  • 3 cucharadas de vinagre de manzana
  • 3 cucharadas de caldo de verduras o agua
  • 3 cucharadas de panela, azúcar moreno o de coco
  • 1 cucharada de maicena
  • 1/8 cucharadita de guindilla en polvo


  1. Place the diced tofu in a bowl .
  2. Add the marinade ingredients (2 tablespoons of tamari or soy sauce and 1 tablespoon of vinegar), stir and let stand for at least 5 minutes, even if overnight is ideal.
  3. Strain the tofu and discard the marinade.
  4. Divide the tofu the 3 parts. Put 1/3 of the tofu cubes in a freezer or plastic bag with 2 tablespoons of cornstarch in each batch and shake until perfectly coated. Repeat this operation with the other 2/3 and add more cornstarch if necessary. You can also coat them by tossing the cubes into a plate with cornstarch, but the bag technique is easier and works better.
  5. Heat oil in a pan and add the cubes of tofu I used extra virgin olive oil, but any oil will do.
  6. Cook the diced tofu over medium-high heat until browned on all sides. Transfer to a plate and set aside.
  7. Add the garlic to the pan along with a little more oil if needed and cook over medium-high heat for 1-2 minutes. minutes or until golden brown, stirring frequently. Set aside.
  8. Mix the sauce ingredients in a bowl. Reserve.
  9. Pour the sauce into the pan you had the browned garlic in and cook over medium-high heat until thickened, stirring frequently.
  10. < li id="instruction-step-10">Finally, add the tofu cubes, stir and cook for another 1-2 minutes.

  11. Serve with white rice and decorate with sesame seeds and chopped chives (optional). Store leftovers in the fridge in an airtight container for about 5 days.


  • I never press tofu, I prefer to save time and I don’t think it’s necessary, but if you want you can. I just strain it and discard the liquid from the package.
  • Firm or extra-firm tofu work great. I haven’t made this recipe with silken or soft tofu, but I don’t think it will work.
  • If you don’t want to use a freezer bag or plastic bag, you can pour the cornstarch into a plate, then add the tofu cubes and coat them with your hands.
  • If you don’t eat soy, I’ve seen versions with cauliflower, but never tried them. Tamari or soy sauce can be substituted for coconut aminos.
  • To make an oil-free version you can bake the tofu at 180ºC or 350ºF until golden brown.
  • Use whatever type of vinegar, starch, or sugar you have on hand.
  • The amount of sodium is not precise, as some of the tamari is discarded or soy sauce from the marinade. Because of this, the actual sodium content is lower.
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