This General Tso’s Sticky Tofu recipe is a vegan and healthier take on the popular sweet & spicy Asian takeout chicken dish. It’s quick and easy to make in under 20-minutes, loaded with plant-based protein and can be easily made gluten-free by using tamari sauce!
Mix the cornstarch and water in a small bowl and set aside.
Heat the 2 teaspoons of oil in a small saucepan over medium heat. Add the garlic, ginger, and chili pepper flakes and sauté for a few seconds until fragrant. Then whisk in the remaining sauce ingredients and the cornstarch mixture and bring to a boil. Cook for a minute until thickened, then remove from the heat and set aside while you make the tofu.
Crispy Tofu (*see step-by-step photos above)
Drain and press the tofu as instructed above (or use a tofu press), then cut into cubes. (I highly recommend reading my blog post for helpful tips on making the best crispy tofu!)
Transfer the tofu cubes to a bowl, add the cornstarch, soy sauce (or tamari) and oil, and mix well.
Heat some oil in a skillet over medium-high heat. Add the tofu cubes and cook for about 3 minutes each side, until golden brown and crispy all over.
Add the sauce, toss to coat and cook for about 1-2 minutes over low-medium heat until hot.
Serve the tofu over rice and garnish with chopped scallions, sesame seeds and lime wedges on the side. Enjoy!
You can basically use any oil, starch, vinegar or sweetener you like.
Tomato paste can be substituted with tomato purée or ketchup.
Use tamari sauce for a gluten-free option.
The instruction time does not include the time you may need to press the tofu.
The nutrition facts do not include rice.
Please read my blog post for "Crispy Tofu Tips" and further helpful details!