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General Tso's Tofu

General Tso's Tofu

Prep time Serves 2




  • 1 (16-oz) package extra-firm Nasoya tofu, pressed and cubed
  • 2 Tbsp tamari
  • ¼ cup cornstarch

For the Glaze

  • ¼ cup pure maple syrup
  • 2 Tbsp tamari
  • 1 Tbsp sriracha
  • juice of 1 orange
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil, plus more as needed
  • 4 scallions, cut into ¾-inch pieces
  • 2 large strips of orange zest, removed with a vegetable peeler
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • Steamed rice and/or broccoli, for serving
  • Sesame seeds, for garnish

Make it Gluten Free:

  • Use gluten-free tamari


1. Make the tofu: In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy.

2. Make the stir-fry: In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved.

3. In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed. Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down. Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens.

4. Serve over rice, garnished with sesame seeds.


The day I was first experimenting with this recipe, my handyman was over at my apartment fixing a light. The aroma wafted up his ladder, and he couldn’t help but ask to taste it. We ended up sharing, and I’m not sure he even knew it was tofu! Add more sriracha if you like it extra spicy. Otherwise, sit back and enjoy the sticky sweet goodness!

The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side.