Vegan General Tso's Tofu

Total time1 hr

Prep time20 min

Cook time25 min

4.8

(14)

Sticky, glossy, and packing real heat, this plant-based spin on a takeout classic delivers everything you want from the original — crispy bites coated in a bold, tangy-sweet sauce — without a single animal product in sight. The secret to getting that satisfying crunch is pressing the tofu well and coating each cube in cornstarch before pan-frying, which creates a golden crust that holds up beautifully once it hits the sauce. A quick homemade sauce built from soy sauce, hoisin, rice vinegar, and toasted sesame oil comes together in one bowl and thickens into something deeply savory and restaurant-worthy in just a few minutes. Dried red chilies, fresh garlic, and grated ginger hit the pan first, building an aromatic base that makes the whole kitchen smell incredible. Everything is completely free of meat, dairy, and eggs, so there's no need to scrutinize labels or swap out ingredients — the recipe is already built that way from the ground up. Served over steamed rice and finished with scallion greens and a scatter of sesame seeds, this makes a generous meal for four that's genuinely hard to stop eating.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
3 tbsp cornstarch
½ tsp salt
¼ tsp black pepper
3 tbsp neutral oil, divided

For the sauce

3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
2 tbsp organic cane sugar
1 tbsp toasted sesame oil
1 tsp cornstarch
½ cup vegetable broth

For the stir-fry

1 tbsp neutral oil
6 dried red chilies
3 cloves garlic, minced
1 tsp fresh ginger, grated
4 scallions, white and green parts separated, sliced

For serving

1 tsp sesame seeds (optional)
steamed white rice, for serving (optional)

Instructions

1
Press the tofu for at least 15 minutes: wrap the block in a clean kitchen towel, set it on a plate, and place a heavy skillet or several books on top. Once pressed, cut the tofu into 1-inch cubes.
2
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, organic cane sugar, toasted sesame oil, 1 tsp cornstarch, and vegetable broth until the sugar and cornstarch are fully dissolved. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!