Extremely flavorful, General Tso's Tofu Stir-Fry in just 30 minutes! Spicy-sweet, protein-packed, and a healthier spin on takeout!


  1. 4 cups cooked white or brown rice
  2. Steamed broccoli

  1. 12 ounces extra-firm tofu
  2. 3 Tbsp tamari or soy sauce (tamari for gluten-free eaters)
  3. 1 tsp chili garlic sauce
  4. 1 tsp toasted sesame oil
  5. 1 Tbsp maple syrup
  6. 4-5 Tbsp cornstarch
  7. 2 Tbsp neutral oil (such as grape seed or canola)

  1. 2 tsp sesame oil
  2. 2 tsp cornstarch
  3. 2 large cloves garlic, minced (2 cloves yield ~1 heaping Tbsp)
  4. 1 Tbsp ginger, minced
  5. 1 Tbsp rice vinegar (or sub white vinegar)
  6. 1/4 cup coconut sugar or maple syrup (plus more to taste // I used 2 Tbsp each)
  7. 3 Tbsp tamari or soy sauce (or coconut aminos)
  8. 1 Tbsp water

  1. 1 Tbsp sesame oil
  2. 1 bundle green onions (bulbs removed, roughly chopped)
  3. 4-7 dried red chilies (optional for heat // or sub 1 Tbsp chili garlic sauce // more or less to taste)
  4. Sesame seeds, for garnish (optional)

  • If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
  • Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture, such as a cast iron skillet. Let rest for about 10 minutes.
  • Prep/chop green onions, garlic, and ginger at this time. Set aside.
  • While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed (I left mine as is).
  • Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
  • Add tofu to a shallow mixing bowl (see photo) and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
  • Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer - about 5 Tbsp (amount as original recipe is written // adjust if altering batch size).