General Tso’s Tofu

An alarming portion of my teenage income was funneled directly into Chinese takeout. Three lunches a week, my BFF Katie and I would drive to the fancy grocery store by our high school, which offered a selection of hot, takeout-style meals. Katie always ordered the broccoli beef. I rotated between the shrimp lo mein and whichever sticky-looking chicken entree was on special that day. We split the fried rice. This may not surprise you, but General Tso’s Tofu was not a menu option.

General Tso’s Tofu. A healthy, DELICIOUS version of the popular takeout dish. Easy and made with everyday ingredients. Filled with fresh veggies and protein in the most flavorful General Tso’s sauce. ONE PAN, vegan, and gluten free!

Two things about this scenario.

One: We didn’t actually split the fried rice. I insisted on ordering my own.

Two: Even if General Tso’s Tofu had been on the menu, I don’t think I would have been brave enough to try it.

General Tso's Tofu. DELICIOUS, easy and healthy! A lighter version of everyone’s favorite General Tso’s stir fry that’s vegan, gluten free, and cooks in just one pan!

Like the benefits of shopping for accessories at a store other than Claire’s and the fact that no one remembers what I wore to prom, I’ve been clued into many wonderful revelations since the age of 17.

Tofu is an excellent example. Despite my worst teenage fears, I have learned that, when cooked properly, tofu can be absolutely delicious. It’s become one of my favorite proteins both to order out and to cook at home. It’s inexpensive, versatile, freezes like a dream, and is a lifesaver on busy weeknights too.

If you’ve been holding out on trying tofu (or if you tried it in the past and were disappointed), let today’s recipe for General Tso’s Tofu be your gateway.

With its sticky-sweet sauce, familiar, addictive takeout taste, and delightful texture, you’ll tiptoe right into tofu bliss in the yummiest of ways.

General Tso's Tofu. DELICIOUS and so much more healthy than takeout! {vegan, gluten free}

I can’t even remember the last time I ordered a General Tso’s stir fry dish in a restaurant, due partly to a personal change in taste (restaurant and takeout versions now taste too sugary and oily to me) and partly to having a clearer idea of what is in them (it’s not good).

Fortunately, with a few ingredients that you can find in the Asian section of almost any grocery store, it’s a snap to make your own healthy General Tso’s stir fry at home. Last year, I made General Tso’s Chickpeas, and I think I love today’s General Tso’s Tofu even more. (Craving another takeout flavor? Tofu Stir Fry or Instant Pot Teriyaki Chicken are other tasty options!)

General Tso's Tofu Stir Fry. Easy, healthy recipe!

The sauces in the two recipes are similar, but today’s General Tso’s Tofu leans a bit more spiced, while the chickpea version is a little fruitier, due to its addition of apricot jam.

Instead in place of jam, for the General Tso’s Tofu, I used honey and hoisin, which I more regularly have on hand. Try both recipes, and let me know which one is your favorite!

One of the biggest keys to General Tso’s Tofu success (or any tofu recipe success for that matter) is the cooking of the tofu itself. To ensure it’s pleasantly firm with golden, crispy edges, be sure to follow this guide for How to Cook Crispy Tofu. I promise it will be worth it!

Tools I used to make this General Tso’s Tofu recipe:

General Tso Tofu. A healthy, DELICIOUS version of everyone’s favorite takeout dish. Easy and made with everyday ingredients. Filled with fresh veggies and protein, in the most flavorful General Tso’s sauce. ONE PAN, vegan, and gluten free!
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General Tso's Tofu

Yield: 6 cups approx., 3–4 servings
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
General Tso's Tofu. A DELICIOUS, healthy version of the popular takeout dish. Easy, filled with protein, and cooks in just one pan!



  • 14 ounces extra-firm tofu — frozen for at least 3 hours if time allows—see recipe Step 1 for more details
  • 3 tablespoons low-sodium soy sauce — gluten free if needed, or substitute tamari
  • 1 1/2 teaspoons chili-garlic sauce — (Sambal Oelek)
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon honey — swap light agave nectar to make vegan
  • 5 tablespoons cornstarch


  • 1/4 cup water
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon grated fresh ginger
  • 1 to 2 tablespoons chili garlic sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil


  • 3 tablespoons canola or grapeseed oil — divided
  • 12 ounces broccoli florets, — fresh or frozen (about 1 small head)
  • 1 medium red bell pepper — seeded and thinly sliced
  • 5 large green onions — ( or 7 small green onions) white parts (bulbs) removed and cut into 1 1/2-inch pieces (about 1 bunch)
  • Prepared brown rice — for serving
  • Toasted sesame seeds — optional for serving


  1. Prepare tofu through Step 3 according to How to Cook Crispy Tofu. Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.
  2. Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.
  3. In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.
  4. In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.
  5. Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.
  6. Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.

Recipe Notes

  • Make it ahead: Tofu can be prepared through Step 1 and stored in the refrigerator for 1 day.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. Let thaw overnight in the refrigerator. Reheat gently in the microwave.
Course: Main Course
Cuisine: Chinese
Keyword: General Tso's Tofu, Healthy Chinese Food Recipe, Vegetarian Chinese Food

Nutrition Information

Amount per serving (1 (of 4), about 1 1/2 cups, with 1/2 cup prepared brown rice) — Calories: 491, Fat: 20g, Saturated Fat: 2g, Sodium: 806mg, Carbohydrates: 54g, Fiber: 6g, Sugar: 15g, Protein: 17g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Looks like all the Chinese takeout places have some competition now!!

  2. This sounds so delicious! I think you’ve made me a tofu believer just by reading this. I can’t wait to try. I’ll keep you posted on if I become fully converted lol

  3. Love how you made your version less sweet – there’s always so much sugar at Chinese restaurants! Have you seen that documentary The Search for General Tso? (if not, check it out, it’s a really fun one).

  4. Oh gosh this is such a wonderful recipe. As a teenager, I also loved Chinese takeout! I only had it maybe once a week (I didn’t have much $$) but I loved it so much! And general tso’s chicken was always on the menu of this spot I frequented. I do have to admit, I never order it as an adult, because my tastes have also changed. I find I don’t like the deep fried chicken as much, as the sauce IS very sugary.

    So I love this idea – I cook a lot with tofu, but have never used it frozen before and it seems SO MUCH EASIER. I can’t believe I never thought of it before.

  5. This was absolutely delicious! We are a mixed vegetarian and nonveg family and today I am glad because I will get all the leftovers to myself. Even though the toasted sesame seeds were still on the counter at the end of dinner, it was still great! Thanks for a great recipe.

  6. I used the recipe for the sauce and used it with beef strips instead of tofu. The sauce is SO delicious. I made it for a friend and she raved too! Thanks for the great recipe.

  7. Loved the recipe! Though, mine looked nothing like your photo haha. Obviously, a user error on my part. Taste was great though and that’s what matters ?

  8. I made this last night (used chicken instead of tofu) and it was delicious! My whole family agreed it was our favorite homemade stir fry sauce! Thank you! 

    • YAY Gilliane, thank you so much for taking the time to leave this review! I’m so happy to hear it was a hit.

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