General Tsos Tofu

Spice up your mealtime with a flavorful and spicy twist on a Chinese classic! This General Tsos Tofu recipe is a vegan version of the takeout favorite, packed with crispy tofu, savory sauce, and a kick of heat from Szechuan peppercorns and red pepper flakes.

Ready Time

30 mins

Yields

4 servings

Ingredients

1 pound firm or extra-firm tofu, drained and cut into small cubes
1/4 cup cornstarch
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon Szechuan peppercorns, toasted and ground
1/4 teaspoon red pepper flakes
1/4 cup soy sauce
1/4 cup Shaoxing wine or dry sherry
1/4 cup sugar
1/4 cup vegetable broth
1/4 cup scallions, thinly sliced
Salt, to taste
Sesame seeds, for garnish

Instructions

Prepare the tofu by dredging the cubes in cornstarch, shaking off any excess. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the tofu and cook until golden brown on all sides, about 5-7 minutes.

Remove the tofu from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and ginger and cook for 30 seconds, until fragrant.

Add the toasted and ground Szechuan peppercorns and red pepper flakes and cook for another 30 seconds. In a small bowl, whisk together the soy sauce, Shaoxing wine or dry sherry, sugar, and vegetable broth.

Pour the sauce into the skillet and bring to a boil.

Reduce the heat to medium-low and simmer for 2-3 minutes, until the sauce has thickened. Add the cooked tofu back into the skillet and toss to coat with the sauce.

Cook for an additional 1-2 minutes, until the tofu is fully coated.

Season with salt to taste. Garnish with thinly sliced scallions and a sprinkle of sesame seeds.

Serve immediately.

Notes

Use a neutral-tasting oil with a high smoke point, such as peanut or avocado oil, for the best results. Make sure to press and drain the tofu well to remove excess moisture, which will help the cornstarch adhere.

Don’t overcrowd the skillet when cooking the tofu, cook in batches if necessary.

If using Szechuan peppercorns, be sure to toast them in a dry skillet or oven to bring out their unique flavor and aroma. For an extra crispy coating, you can chill the cornstarch-dredged tofu in the refrigerator for 30 minutes before cooking.

If you like a thicker sauce, reduce the vegetable broth to 2 tablespoons or add 1-2 tablespoons of cornstarch to the sauce before simmering.