General Tso’s Tofu

This General Tso’s Tofu Recipes tastes amazing, it is easy to prepare and it is healthier and better than any takeaway!

General Tsos Tofu


This was one of my favorite dishes at the Vegetable Garden Restaurant in Rockville, Maryland. This is my version of the wonderful dish. I baked the tofu instead of deep frying them, which I prefer not to do. I used tahini paste as the base for a batter, you could use your favorite nut butter instead.  It gave a nice deep fried finish at the end. It is sweetened with maple syrup instead of sugar and you can add molasses for a darker color.

General Tsos Tofu



  • 1/4 cup tahini
  • 2 tablespoons Braggs liquid aminos or tamari
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 16 oz block of extra firm tofu

Preheat oven to 400 degrees. Squeeze out excess water in tofu by placing in between 2 paper towels, cut in cubes and set aside.

Combine all the ingredients in a bowl and mix well into a smooth paste. Add tofu cubes, toss well to coat.

Place battered tofu cubes on well-greased baking sheet. Bake for about 30 minutes until golden brown, turning halfway.


  • 1 tablespoon olive oil
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup water
  • 2 tablespoons Bragg’s liquid aminos or tamari
  • 2 teaspoons un-sulphured molasses (optional)
  • 1 tablespoon tapioca starch
  • 2 tablespoons lemon juice
  • 1/4 cup maple syrup or coconut palm sugar
  • 1 teaspoon sesame oil
  • 1/4  teaspoon cayenne pepper (optional)


 Combine water, Bragg’s liquid aminos, molasses, tapioca starch, lemon juice, maple syrup in a bowl. Whisk well and set aside. Saute chopped scallions, ginger, and garlic for about 2 minutes stirring.

Add the liquid mixture into saucepan stirring until it thickens, about 5 minutes. Remove from heat and stir in sesame oil and cayenne pepper.


2 cups broccoli florets

Lightly steam broccoli, making sure it is still bright green and tender and set aside.

To Serve

Add broccoli and baked tofu to sauce. Combine well, enjoy!

General Tso's Tofu

White Bean Soup
Previous Recipe White Bean Soup
Next Recipe Tofu Skins with Broad Beans
  1. Hi Just wanted to know what is Bragg’s liquid? I am in South Africa and we dont have that here. What is the subsitute for braggs liquid? And also the blue Agave? Is it some kind of sugar?

  2. Thank you Shiris, Bragg’s liquid aminos is an unfermented, soy sauce substitute, it is made from non-gmo soybeans and its lower in sodium content than regular soy sauce. Also regular table salt is highly processed to eliminate minerals and often contain additives to prevent clumping. Blue agave is a natural sweeter extracted from the core of the agave plant, it does not give the usually spike in blood sugar when ingested like table sugar, that means it has a low glycemic index. This is especially great for diabetics. It is great also for vegans, because unlike regular refine white sugar is usually processed by filtering through charred animal bones.

  3. This looks really good. I’m making a dinner for 8 on Friday. Will this serve that many, or should I double it? Thanks.

  4. I just made this tonight and it was fantastic! I cut my tofu smaller than you and therefore only cooked it for about 20 minutes. But wow, this was great. I will certainly be making this again!

  5. Made it on the weekend for a crowd of people, and they raved about it. I successfully quadrupled the recipe, because of the number of people coming. Quite delicious and I’m going to make it again this week. Thanks for the recipe.

  6. Does anyone know how to make this same recipe work for Chicken? My wife is a vegetarian, but I eat meat and whenever I can I like to make recipes work for both of us (I’m not a huge fan of tofu). A friend made this for us a few weeks ago, and it was pretty good, but I’d maybe like to do half tofu and have chicken… Would I just have to use a different batter and fry the chicken, and prepare the tofu as outlined here, then use the same sauce for both? Any thoughts?

Please Tell Me What You Think of This Recipe

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