General Tso's Tofu

Flavorful sauce, and overall a good recipe. I highly recommend following some of the other reviewers' suggestions to marinate the tofu in the sauce before coating in the egg and cornstarch mixture and baking at 325F for about 30 minutes. If you like your General Tso's with a lot of sauce, I recommend doubling the sauce recipe, which will give you enough marinade for the tofu and plenty of sauce for the dish itself.

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I am not much of a tofu lover so I decided to try this with A couple of modificatitions. I made the sauce and marinated the tofu in it before breading it with the egg and cornstarch.( for a couple of hours.) Then I baked the tofu in a 325 oven for approximatley 30 min. so that it was crispy and then I used the "marinade" plus made an extra batch of sauce and proceded with the rest of the recipie. I must say it was YUMMY YUMMY. I had it with stirfried broccoli, baby corn, snowpeas and rice. The tofu had better flavour by marinating first and you can eliminate a lot of the oil by baking it instead of frying.

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This was good. I think if I make it again I will follow in the footsteps of some of the other reviewers and marinate the tofu so it takes on more flavor and maybe try baking it instead. This had too much of a fried flavor, but that may just be me, we try to eat healthy and don't eat fried foods very often so I probably noticed this more than anyone else. I did double the sauce and may try to thicken it a little more next time. Served with steamed broccoli and brown rice.

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Oh my gosh! I can't believe I didn't review this before -- we've made this recipe 6 or 7 times since I found it, and it's hands-down the best tofu recipe I've ever had. I'd give it 10 stars if I could!! I made it almost exactly as written -- the only change was instead of using all vegetable oil for frying, I added a generous splash of sesame oil. I also put the cornstarch in a brown paper bag and added a few cubes at a time, shaking well, and it covered them perfectly with no mess.

We like spicy food so we added a good sprinkling of the crushed red pepper flakes. My son likes tofu extra crispy, so I leave it in the pan until it is almost a dark golden brown. I double the sauce and serve this as a meal with broccoli and rice -- with the sauce ladled over all. What a super recipe -- makes my mouth water just writing a review about it. :) Thanks for sharing!

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Awesome! I doubled the sauce recipe and used water and ketchup rather than broth.

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Great Recipe! I followed exactly and was extremely happy. Next time I'll double the sauce though. There was just enough to coat the tofu, but not run over onto the rice. Other than that, very pleased.

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This is the best tofu I've ever eaten. Ever. I did, however, make a few modifications. I baked it after marinating, as per Tracy Pontarollo's suggestion (I didn't freeze it though, I'm fine with the texture), used cider vinegar and chicken stock, halved the soy and sugar, and used my own dried Bird's eye chiles. I also pretty much doubled the garlic and ginger. This wasn't too spicy and it was all delicious.

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Fantastic! I started by freezing the block of tofu overnight to make a more chicken-y texture. I followed the top review and baked the egg and cornstarch coated tofu pieces in the oven at 325 for 30 minutes. This made the texture come out wonderful! I used half the tofu called for (what I had on hand), and marinated the cubes for a couple hours in a ziploc bag with the sauce. After lightly squeezing the tofu as I removed it from the marinade, I had plenty of sauce left to pour in the pan later. I will definitely be making this again!

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if you make this, be prepared to eat an entire block of tofu by yourself. it's that addicting. no shame! :)

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This was yum! I will double the sauce next time so there is more to put on rice. This was yum(yes it needs repeating)

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Oh my gosh this was sooo good!!! It wasn't until this recipe that I knew tofu could taste so good. Since then I have tried tofu in other formats and it can be really good. This recipe will go in my family recipe book for sure. I didn't change a thing and it was perfect.

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Great recipe, especially if your a fan of traditional General Tso's Chicken. Throw some brown rice, chopped broccoli, and duck sauce on the side, and you are in heaven. I found a tofu press that I got from TofuXpress extremely helpful in preparation. One of my favorite dishes, great!!!

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This recipe was great. I'm not much of a tofu eater but my DH is so i thought I'd give it a try. Wow it was delicious, thanks so much for sharing this recipe.

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I've never had tofu before and I thoroughly enjoyed this. The sauce makes the dish, it is DIVINE. I didn't use the green onions or the sherry and I used powdered ginger instead of fresh but it was still awesome. Will definitely be making it again!

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Here's review#93 extolling the virtues of this dish. It's fantastic! DD and I both enjoyed it immensely. Next time I make this I'll try baking it as suggested by some other reviewers. I used firm tofu that was frozen and thawed. The texture was very good. Made for Veggie Swap 38

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Great recipe! I made this last night and everyone loved it. I put the egg and tofu in a ziploc bag and then added the cornstarch instead of dipping each piece and it worked out well. I made double the sauce and used a stir fry vegetable blend. I might triple the sauce next time, but I will definitely be making this again!

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My DS recently became a vegetarian. I wanted to find a good recipe and this one looked really good. My DS did the sauce and I prepared the tofu and put everything together. He told me to get the silken tofu, as that is what they use in the Chinese restaurant where he works. That was a mistake because it broke apart like scrambled hamburg as it was cooking. It tasted great though, and be both loved it! Next time I will use the firm tofu. We doubled the sauce and may even triple it next time. I threw in snow peas instead of broccoli and it was a great addition. Even if you don't like tofu, I really think you would be surprised at how delicious it is made this way. I can't wait to experiment further with tofu now that I have had it like this. I picked up the taste from the sauce while cooking. I replaced the soy sauce with dumpling sauce as I was out of soy, but it has soy, ginger and garlic in it so it worked great. I still used the same amounts of garlic and ginger. Served on top of brown rice it was a winner all the way! Thanks so much for sharing this recipe with us Hadice! Linda

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Really good! I did freeze the tofu and marinated it for about an hour before cooking. I also double the sauce. I just wish I would have cut the tofu in smaller pieces. Thanks for posting this recipe, I learned lots from trying it.

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