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    You are in: Home / Chinese / General Tso's Tofu Recipe
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    General Tso's Tofu

    Average Rating:

     110 Total Reviews

    Showing 41-60 of 110

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    • on July 23, 2010

    • on July 21, 2010

      This was really good. I think marinating the tofu would've been nice, but it was still good without. It really did taste like something you would get at a Chinese restaurant. I added a good bit of garlic chili paste at the end because I like it spicy. Thanks for the recipe!

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    • on June 23, 2010

      Very nice! I also followed some of the other reviewers suggestions and marinated the tofu overnight in the sauce. Instead of veg broth, I used coconut milk. I baked the tofu first, with some broccoli and carrots, then added to the skillet with the marinade. Everyone in my family liked this.

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    • on April 07, 2010

      great dinner! i doubled the broccoli, used half the sugar, and 1 tsp total of oil. Might not be enough sauce for four servings though....

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    • on February 19, 2010

      Perfect. Didn't change a thing. One of my favorite recipes in regular rotation. Even the meat eaters love it!

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    • on January 08, 2010

      I marinaded the tofu in the sauce (step 7-8 ingredients) overnight before coating in flour (no egg or cornstarch), frying, and then proceeding with step 9 (with a fresh batch of sauce). Much better than last time I made this: the cornstarch breading had congealed with the sauce in such a way that nobody would eat it. In eliminating the cornstarch, I eliminated that problem and now its a family favorite. Thanks for sharing!

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    • on January 06, 2010

      This was very good. I didn't have vegetable stock so used beef broth and added a bag of frozen asparagus stir fry in place of the broccoli. I served over chow mein noodles - yummy. Thanks for a great recipe.

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    • on December 21, 2009

      This is very good, I am the only person in my house that likes tofu. If anyone ever knew that I fed them tofu ;-) The family All loved this. Thanks!!!

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    • on October 25, 2009

      This was the 1st time I ever cooked with tofu. I've been scared to try it since every other time i've had it, it was not good. But it's cheeper than most meats and it's much better for you. I was truely amazed at how good it was.

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    • on October 20, 2009

      This recipe was delicious. I made a few minor modifications by doubling the sauce. I marinated the tofu in some of the sauce prior to the egg and cornstarch steps. I also used sesame oil to saute the tofu in. Instead of tossing the tofu in the sauce, I served it on the side so each family member could add their own sauce to taste.

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    • on October 03, 2009

      Awesome dish! Totally recommend freezing the tofu for a day or two after thoroughly drying it.

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    • on September 28, 2009

      Not sure what I did wrong, but mine came out horribly chalky and tasting of corn starch. Going to ditch the breading next time and just use the straight tofu.

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    • on September 21, 2009

      Very tasty, better than most of the local Chinese food anyway. Baking the tofu was inspired, I'll definitely be doing that again.

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    • on August 30, 2009

      Doesn't get better than this, and I've been hard-pressed to ever find a tofu recipe I could genuinely say I loved. I followed others' suggestions and cut the tofu smaller, made an extra batch of sauce, without the corn starch, marinated the tofu in it for about an hour, before frying it, then made a second batch of sauce and added the left-overs from the "marinade" to it. Even my mother tried it and had a second helping, and I don't think she's ever eaten tofu in her entire life. Can't wait to try the left-overs for lunch tomorrow.

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    • on August 16, 2009

      WOW! This was absolutely delicious. I did what Tracy said and baked the tofu after coating it with the egg and cornstarch, instead of frying it. The sauce was sweet and spicy, and there was just enough to coat the tofu and the broccoli. Next time I might try adding mushrooms and eggplant, and doubling the sauce. Either way, I will definitely be making this again. It's quick and easy for a weeknight, and waaaaay better than takeout!

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    • on August 15, 2009

      This really is a great recipe... though I used the vegan version at vegweb (with egg replacer). The sauce winds up at just the right consistency and the flavor is wonderful. I have a feeling I'll be making this a lot.

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    • on August 09, 2009

      Amazing. My husband had never tried tofu and wants it again already. I used as little oil as possible and as other suggested, less cornstarch. I didn't have veggie stock so I used chicken stock.

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    • on June 20, 2009

      By far my fav on this site and I don't even like tofu! I omitted the sherry and used rice wine vinegar and some orange zest. You taste the flavors so much better than any restaurant. Oh, I did half inch pieces as recommended.

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    • on June 16, 2009

      I must have done something wrong. I tried to marinate the tofu like some reviews suggested. But, what I ended up with was a slimy congealed block of tofu. The taste was ok once I added soy sauce. Any suggestions as to what I did wrong? I will try this again going exactly by the directions.

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    • on June 14, 2009

      WOW!!! This was such a great meal! I am not the biggest tofu fan, but this won me over. I would cook the mixture a little longer after adding the red pepper flakes to let their heat release. Thanks for a great recipe!

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    Nutritional Facts for General Tso's Tofu

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.7
     
    Calories from Fat 54
    21%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.4 g
    7%
    Cholesterol 46.5 mg
    15%
    Sodium 539.0 mg
    22%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 13.8 g
    55%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    vegetable stock

    Detailed Nutrition Values About Nutrition Info

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