Easy Vegan Gluten-Free General Tso’s Tofu

Easy Vegan Gluten-Free General Tso's Tofu

This Easy Vegan Gluten-Free General Tso’s Tofu is ready in just under 30 minutes. It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes. Besides, it’s made with tofu instead of chicken and the tofu is not deep-fried, just sautéed in a little bit of oil.

For those of you who don’t know General Tso’s chicken, it’s a sweet, deep-fried chicken dish that is served in North American Chinese restaurants.

I’ve used only a little bit of oil to cook the tofu and also made a less spicy version, but add as much oil and red pepper flakes as you want.

You can also make this recipe oil-free (just read the pro tips or recipe notes) and omit the red pepper flakes if you’re not into spicy food.

As I mentioned above, this is one of my favorite tofu recipes, but another favorite of mine is: The Sweet Sticky Black Tofu! Check it out!

Easy Vegan Gluten-Free General Tso's Tofu

What foods go well with General Tso’s tofu?

  • For a complete meal, I like to serve my General Tso’s Tofu with some type of carb and also with veggies.
  • My favorite carb to serve Chinese food with is rice, especially white rice, but brown rice or any other grain will do. I also like to serve it with noodles ( cause why not )
    Or, simply use this tso’s tofu as a side dish!Anyway!!
    Do let me know how you found this Easy Vegan Gluten-Free General Tso’s Tofu if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
    Easy Vegan Gluten-Free General Tso's Tofu

    Easy Vegan Gluten-Free General Tso's Tofu

    elena
    This Easy Vegan Gluten-Free General Tso's Tofu is ready in just under 30 minutes. It’s spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Appetizer, Side Dish
    Cuisine Chinese
    Servings 4
    Calories 236 kcal

    Ingredients
      

    • For the general Tso’s tofu
    • 10 ounces firm tofu 275 g, cubed
    • 2 tbsp tamari or soy sauce
    • 1 tbsp apple cider vinegar
    • 6 tbsp cornstarch
    • Oil of your choice I used extra virgin olive oil
    • 2 cloves of garlic minced
    • For the sauce:
    • 3 tbsp tamari or soy sauce
    • 3 tbsp apple cider vinegar see notes
    • 3 tbsp vegetable stock or water
    • 3 tbsp cane coconut or brown sugar
    • 1 tbsp cornstarch
    • 1/8 tsp red pepper flakes optional

    Instructions
     

    • Place the tofu cubes in a bowl or shallow dish.
    • Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
    • Drain the tofu and discard the marinade.
    • Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
    • Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
    • Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
    • Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.
    • Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch, and red pepper flakes). Set aside.
    • Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently.
    • Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
    • Serve with some cooked white rice/noodles and garnish with some sesame seeds and chopped chives (optional).

    Notes

    • Depending on your taste buds and the type or brand or vinegar you’re using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tbsp of vinegar at first and add more vinegar if needed.
    • Firm or extra firm tofu works great. I’ve never tried to use soft or silken tofu myself, but I don’t think it’s going to work.
    • If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
    • For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.
    • Feel free to use any type of vinegar, starch, or sugar you have on hand.
    Keep leftovers in an airtight container in the fridge for up to 5 days.

    Nutrition

    Calories: 236kcal
    Keyword chinese, crispy, sesame, sidedish, Sticky, sweet potato, tofu, vegan
    Tried this recipe?Let us know how it was!
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