Today we’re making one of my all time favorite Chinese take-out dishes but we’re making it vegetarian, General Tso’s Tofu. It’s super easy and super fast to make. If you have the ingredients for the sauce, you can save yourself a lot of money in take-out costs. Let’s stay at home and make our own take-out!

Adam in bright pink doing kung fu hand motions
Hot Tip #1
You can use regular (light) soy sauce in place of the dark soy sauce!
Austin in bright blue holding fists in powering up like Goku stance
Hot Tip #2
You can use frozen broccoli florets instead of fresh. Just thaw them out before using them in this recipe.

Episode

Ingredients

How much are we making?
Servings
+
-
Ingredient
Amount
Firm Tofu
1 Package
Hot Sauce
1 Tablespoon
Honey
1.5 Tablespoons
White Pepper
1/2 Teaspoon
Cornstarch
2.5 Tablespoons
Vegetable Oil
1/3 Cup
Garlic Cloves
4
Fresh Ginger
1 Tablespoon
Broccoli Florets
2 Cups
Water
1 Cup
Cooked Rice
Dried Red Chili Peppers (Optional)
6
Shaoxing Rice Wine (Optional)
1/2 Tablespoon
Total
13
For:
General Tso's Sauce
Ingredient
Amount
Light Soy Sauce
3 Tablespoons
Dark Soy Sauce (Optional)
2 Teaspoons
Rice Vinegar
4 Teaspoons
Sugar
2 Tablespoons
Sesame Oil
1 Teaspoon
Cornstarch
1.5 Tablespoons
Water
3 Tablespoons
Total
7

Steps

  1. Make the Tofu
    1. Take the tofu out of the package and drain off all of the water. Wrap it in a towel or paper towels and carefully squeeze it to make it release as much water as you can from it. Drying off the tofu
    2. Slice the tofu in half lengthwise then slice the halves into 1-2 inch cubes. It’s better if they are a little large because it will keep them from falling apart as easily. Slicing tofu in half Cutting up tofu Cutting up tofu
    3. Place the tofu in a bowl and pour the honey, hot sauce, and white pepper over the top. Honey added to tofu Hot sauce added to tofu White pepper added to tofu
    4. Add the 2.5 tablespoons of cornstarch to the tofu. Mix it all up carefully to get the cornstarch to coat as much of the tofu as you can. Adding cornstarch to tofu Carefully mixing tofu with hands
    5. Put a large frying pan over medium heat. Add the 1/3 cup of vegetable oil to it. Adding vegetable oil to pan
    6. When the oil is hot (about 350F) add as many pieces of tofu that you can fit. You might have to fry them in batches. Fry the tofu for 2-3 minutes then flip them over. Continue frying for another 2-3 minutes until they are pretty brown all over. Remove them to small paper towel lined plate and take the pan off the heat. Tofu frying in pan The finished tofu
  2. Prep Sauce and Stir Fry Ingredients
    1. Mince the garlic cloves and ginger. Mincing garlic Mincing ginger
    2. In a small bowl add the dark soy sauce (if using), light soy sauce, sugar, rice vinegar, and sesame oil. Adding dark soy sauce to bowl Adding sugar to bowl Adding vinegar to bowl Adding sesame oil to bowl
    3. Cut up the broccoli into smaller bite sized pieces. Slicing broccoli florets off the crown Cutting the florets into smaller pieces
    4. In another small bowl, mix together the 1.5 Tablespoons of cornstarch and 3 tablespoons of water. Adding water to cornstarch
  3. Stir Fry Time
    1. Get out a large frying pan or wok and place it over medium medium-high heat. Pour a few tablespoons of the oil we fried our tofu in earlier into this pan/wok.
    2. When the oil is really hot add the garlic and ginger to the pan. Cook for maybe 1-2 minutes max. If you see the garlic starting to brown it’s done cooking, continue to the next step. Frying the garlic and ginger in a hot wok
    3. Add the dried chiles if using and fry for about 30 seconds. Frying the dried chiles
    4. Add the 1 cup of water to the pan. Be careful, it might pop. Adding water to the pan
    5. Once the water is boiling, add the broccoli and the shaoxing rice wine (if using) to the pan and cover it with a lid. Cook the broccoli for 3-5 minutes. Shaoxing rice wine being poured over the broccoli A lid placed over the pan with the broccoli in it
    6. Now remove the lid and pour our sauce in along with the cornstarch water slurry we made. Cook for another minute, the sauce should thicken up pretty nicely at this point. Adding sauce to pan Adding cornstarch slurry to pan Our thickened sauce
    7. Once the sauce is thickened, remove the pan from the heat and mix the tofu in until it’s well coated in the sauce. Adding the tofu to the pan
    8. Plate it up along with some rice, and enjoy! Adding the tofu to the pan