| Tofu, General Tso’s style

Tofu, General Tso’s style

One of the most widely known Chinese dishes outside of Asia is General Tso’s chicken — floured bite-size chicken pieces fried until crisp then tossed in sweet-salty sauce. This is the no-meat version using silken tofu. Instead of the usual onion leaves, the saucy tofu cubes were garnished with snipped cilantro and toasted sesame seeds. Delicious as a snack or as a complete meal.

Inspired by a recipe from The Life and Loves of Grumpy’s Honeybunch.

Recipe: Tofu: General Tso’s style


  • 1 cake of silken tofu, about 300 g.
  • 3 tbsps. of corn or tapioca starch
  • about 3/4 c. of cooking oil for frying
  • 2 tbsps. of light soy sauce
  • 2 tbsps. of hoisin sauce
  • 1 tbsp. of Chinese rice wine
  • 1 tbsp. of rice vinegar
  • a pinch of chili flakes
  • 1/2 tbsp. of sugar
  • a small handful of cilantro, snipped or torn
  • 2 generous pinches of toasted sesame seeds


  1. Cut the tofu into two-inch cubes.
  2. Tofu: General Tso's style
  3. Place the tofu cubes in a bowl. Add the starch. Toss around lightly (and carefully!) to coat each piece of tofu evenly with starch.
  4. Heat the cooking oil. Fry the tofu cubes until lightly browned and a light, crisp crust forms. Scoop out and drain on paper towels.
  5. Pour off the cooking oil.
  6. Tofu: General Tso's style
  7. Reheat the pan and pour in the rice wine, rice vinegar, soy sauce and hoisin sauce.
  8. Stir in the chili flakes and sugar. Stir and heat until simmering. Turn off the heat.
  9. Tofu: General Tso's style
  10. Add the tofu cubes to the sauce. Toss to each each cube with sauce.
  11. Transfer the tofu and sauce to a shallow bowl. Sprinkle with cilantro and sesame seeds.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2 to 4, depending on whether the dish is served as an appetizer or a main course

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice above. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

8 Responses

  1. Shelby says:

    So glad you enjoyed! This is a really yummy way to eat tofu and we love it. Love the cilantro garnish. I am addicted to it!

  2. geri says:

    I am totally making this tonight!

  3. So am I. My favorite herb. :)

  4. Enjoy! It’s really good. :)

  5. Trosp says:

    For me, this is a main course already.

    If as an appetizer, I would make it extra spicy and try it with a tequila.

  6. Catherine says:

    My mother would love this. As long as I take note that the next time I make it I should omit the spice.


  7. Joan says:

    Wow! Thanks Ms. Connie for this recipe. My favorite tofu with a twist!!! Yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>