General Tso's Tofu with Crispy Skillet Tofu
Make takeout-style General Tso's tofu with firm tofu, broccoli, garlic, ginger, soy sauce, rice vinegar, hoisin, and chili crisp options.
vegetarian, tofu, takeout-style, rice-bowl
broccoli: 300 g / 10 oz florets (optional).
chili crisp: 1 tsp or to taste (optional).
Pat tofu dry, cut into cubes, and toss with cornstarch until the surfaces look lightly coated.
Cook tofu in oil until golden on several sides, then move it to a plate.
Stir-fry broccoli with a splash of water until bright green and crisp-tender.
Add garlic, ginger, soy sauce, rice vinegar, hoisin, sugar, and chili crisp if using. Return tofu and toss until glossy.
Firm or extra-firm tofu is easiest because it browns without falling apart.
Frozen broccoli works if thawed and dried before stir-frying.
Hoisin sauce is often easier to find than specialty takeout-style sauces and helps round the glaze.
Use cauliflower, bell pepper, green beans, or snow peas instead of broccoli.
Use maple syrup, honey, or white sugar instead of brown sugar.
Skip chili crisp for a mild family version or serve it at the table.
Firm tofu: Extra-firm tofu, Pressed tofu, Cauliflower florets. The tofu must be dry before coating. Softer tofu breaks too easily in this recipe.
Broccoli: Cauliflower, Green beans, Snow peas. Frozen broccoli works if thawed and dried so it does not water down the glaze.
Hoisin and chili crisp: Hoisin plus soy sauce, Extra soy sauce and sugar, Chili flakes. Keep chili crisp optional if cooking for children or mixed spice preferences.
Is General Tso's tofu authentic Chinese food?
This is a Chinese-American takeout-style adaptation, not a traditional regional Chinese dish.
Can I make General Tso's tofu without chili?
Yes. Skip chili crisp for a mild family version and let people add heat at the table.
Brown the tofu well, reduce the sauce separately, and toss everything together only at the end.