📝 About This Recipe
Experience a plant-based revolution with this vibrant reimagining of the Chinese-American takeout classic. Extra-firm tofu is pressed to perfection, tossed in a seasoned starch coating, and fried until it achieves a shatteringly crisp exterior that rivals any poultry counterpart. Drenched in a glossy, complex sauce that balances fiery dried chilies, tangy rice vinegar, and savory aromatics, this dish is a masterclass in texture and bold flavor.
🥗 Ingredients
The Tofu & Coating
- 16 ounces Extra-firm tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 1/2 cup Cornstarch (for dredging)
- 1/2 teaspoon Salt
- 1/4 teaspoon White pepper (finely ground)
- 1/3 cup Neutral oil (such as grapeseed or vegetable oil for shallow frying)
General Tso's Sauce
- 3 tablespoons Soy sauce (low sodium preferred)
- 2 tablespoons Rice vinegar (unseasoned)
- 1 tablespoon Hoisin sauce (adds depth and sweetness)
- 3 tablespoons Brown sugar (packed)
- 1/4 cup Vegetable broth (or water)
- 1 teaspoon Cornstarch (to thicken the sauce)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
Aromatics & Garnish
- 1 tablespoon Fresh ginger (peeled and finely minced)
- 3 cloves Garlic (minced)
- 6-8 pieces Dried red chilies (whole Arbol or Tien Tsin chilies)
- 3 stalks Green onions (thinly sliced, whites and greens separated)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Begin by pressing your tofu. Wrap the cubes in a clean kitchen towel or paper towels and place a heavy skillet on top for 20 minutes to remove excess moisture; this is the secret to maximum crispiness.
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2
In a small mixing bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar, vegetable broth, and 1 teaspoon of cornstarch until the sugar is dissolved. Set this sauce base aside.
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3
In a large Ziploc bag or shallow bowl, combine the 1/2 cup cornstarch, salt, and white pepper. Add the pressed tofu cubes and toss gently until every side is thoroughly and evenly coated.
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4
Heat the neutral oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.
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5
Carefully add the tofu cubes to the hot oil in a single layer, ensuring they aren't touching. Fry in batches if necessary to avoid crowding the pan.
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6
Fry the tofu for 2-3 minutes per side, turning with tongs, until all sides are golden brown and very crunchy. Transfer the fried tofu to a wire rack or paper towel-lined plate.
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7
Drain all but 1 tablespoon of oil from the skillet. Return the pan to medium heat.
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8
Add the minced ginger, garlic, dried chilies, and the white parts of the green onions. Sauté for 30-60 seconds until highly fragrant, being careful not to burn the garlic.
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9
Give the sauce mixture a quick whisk to re-incorporate the starch, then pour it into the skillet with the aromatics.
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10
Bring the sauce to a simmer. It will quickly thicken and turn into a dark, glossy glaze—this should take about 1-2 minutes.
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11
Immediately add the crispy tofu back into the pan. Toss rapidly for 30 seconds to coat every piece of tofu in the glaze without letting it sit long enough to get soggy.
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12
Remove from heat and drizzle with the toasted sesame oil for a final hit of nutty aroma.
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13
Plate immediately and garnish with the green parts of the sliced onions and toasted sesame seeds.
💡 Chef's Tips
Don't skip pressing the tofu; moisture is the enemy of a crispy crust. For an even crispier result, use a 'double dredge' by dipping tofu in a little soy milk before the cornstarch. If you prefer less heat, keep the dried chilies whole; for more fire, snap one or two in half to release the seeds. Always whisk your sauce right before adding it to the pan, as cornstarch settles at the bottom quickly. Serve immediately! Starch-coated fried foods lose their crunch the longer they sit in sauce.
🍽️ Serving Suggestions
Serve over a steaming bed of jasmine rice or brown rice to soak up the extra sauce. Pair with lightly charred broccoli florets or snap peas for a hit of green freshness. A cold, crisp lager or a dry Riesling cuts through the sweetness and spice beautifully. For a low-carb option, serve inside large butter lettuce cups with shredded carrots.