General Tso’s Tofu

General Tso's Tofu

A tasty meal with a little story tonight.

Dinner was a collaboration between myself and a friend whose house my van and I are parked during this coronavirus isolation. I was providing the spicy, saucy tofu dish while she was providing the rice and spring rolls.

When I had the tofu dish finished, I left the comfort of my van with plate and hot frying pan in hand to deliver it into the house. It was cold and also starting to snow some out so I was rushing just a little bit. Turns out my sneakers were just a little wet and when I got to the steps, I slipped and tripped going head and frying pan first into the door. Whamo!

Fortunately, only a few pieces of tofu were lost as I scrapped both knees and my forearm. I also hit or jarred my shoulder, not sure if that was against the door or on the step as I landed. The other shoulder was conveniently placed on top of the tofu holding the rest in the pan ūüėČ

General Tso’s Tofu

A sweet and spicy classic featuring tofu
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Chinese, plant based, vegan, vegitarian
Keyword: sweet and spicy, tofu
Servings: 4
Calories: 326kcal
Author: Eric
Cost: $6


  • large frying pan



  • 1 lb tofu extra firm, pressed if need be
  • 1 tbsp sesame oil
  • 1 tbsp maple syrop sub agave if you wish
  • 1/8 tsp cayenne powder
  • 4 tbsp tapioca starch sub cornstarch or other equivalent


  • 1/4 cup vegitable stock
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp tapioca starch
  • 1 tsp onion powder


  • 1 tbsp sesame oil
  • 1 small onion sliced
  • 3 tbsp ginger grated
  • 2 tbsp sambal oelek or sriracha, or hot pepper flakes
  • 2 tbsp garlic grated
  • 1 med red pepper chunked



  • Add sesame oil, maple syrup and cayenne from Tofu section to a bowl and mix.
  • Cut tofu into 1/2 inch cubes, add to bowl and toss to coat.
  • let this marinate while prepping sauce.


  • Combine everything from the sauce section in a bowl and mix. Set aside.


  • Add tapioca starch to tofu and toss to coat well. Set aside


  • Slice onion, chunk pepper and grate the garlic and ginger.


  • Add oil to frying pan, I used about 2 tbsp of safflower and 1 tsp of sesame, over medium heat. Once hot, add the tofu trying to spread out and separate. The larger the frying pan the better, if only a small pan is available, cook the tofu in batches as it will stick together. Setting aside on paper lined plate once nicely browned and crispy.
  • Add a little oil to pan along with onions and saute for a minute.
  • Add garlic, ginger and sambal oelek, saute for another minute
  • Add red pepper, saute for an additional 2-3 minutes.
  • Add tofu back to pan and the sauce. Stir to coat while sauce heats and thickens.
  • garnish with sesame seeds and/or diced green onions if you have.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 326
% Daily Value *
Total Fat 18 g 27 %
Saturated Fat 2 g 11 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 499 mg 21 %
Potassium 128 mg 4 %
Total Carbohydrate 28 g 9 %
Dietary Fiber 4 g 15 %
Sugars 11 g  
Protein 13 g 26 %
Vitamin A 70 %
Vitamin C 190 %
Calcium 16 %
Iron 15 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Calories: 326kcal