Crispy General Tso's Tofu

This Crispy General Tso's Tofu features crispy oven-fried battered tofu coated in a rich, sweet, and tangy sauce with the perfect balance of heat and umami. The tofu is baked to perfection, achieving a golden, crunchy exterior that soaks up the flavorful sauce beautifully. Serve it over rice and a side of veggies topped with sesame seeds and green onions for a plant-based twist on this takeout favorite!

Ingredients

For the Crispy Oven-Fried Battered Tofu:

1 Block (14 oz) Extra-Firm Tofu, pressed and torn into bite-sized chunks

1/2 cup Unsweetened Plant Milk

1 Tablespoon Apple Cider Vinegar (or lemon juice)

1/2 cup All-Purpose Flour (or gluten-free flour)

1/4 cup Cornstarch

1 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

1/2 tsp Salt

1/4 tsp Black Pepper

1-1/2 Cups Panko Breadcrumbs

1 Tablespoon Neutral Oil (for brushing or spraying)

Additional 1/4 cup Cornstarch for coating

For the General Tso’s Sauce:

3 Tablespoons Soy Sauce (or tamari for gluten-free)

2 Tablespoons Hoisin Sauce

2 Tablespoons Agave Nectar or Maple Syrup

1 Tablespoon Rice Vinegar

1 tsp Toasted Sesame Oil

1 tsp Grated Ginger

2 Cloves Garlic, minced

1/2 tsp Red Chili Flakes (adjust for spice preference)

1/3 Cup Vegetable Broth

1 Tablespoon Cornstarch mixed with 2 Tablespoons Water (slurry)

For Garnish:

2 Tablespoons Green Onions, chopped

Sesame Seeds

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it.

In a bowl, mix the plant milk with apple cider vinegar and let it sit for 5 minutes.

Place 1/4 cup of cornstarch in a reusable storage kitchen bag or ziplock bag, set aside.

In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Then add the buttermilk and mix until smooth.

Place the panko breadcrumbs in a separate shallow bowl.

Place the tofu pieces in the bag with the cornstarch and shake until well dusted.

Dip each tofu piece into the batter mixture, shaking off excess.

Then roll it in the panko breadcrumbs, pressing gently to adhere.

Arrange the coated tofu pieces on the oiled lined baking sheet, spacing them apart. Lightly spray or brush them with neutral oil for extra crispiness.

Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and super crispy. Or bake in an Air Fryer until golden brown and crisp on all sides; this is my favorite method.

In a small cup or bowl mix the cornstarch, 2 TB water, soy sauce, hoisin sauce, agave nectar, rice vinegar, sesame oil, red chili flakes, and vegetable broth, stirring well and set aside.

In a medium frying pan over medium heat, sauté ginger and garlic for about 30 seconds until fragrant.

Add the sauce to the pan, lower the heat a bit and cook for 1-2 minutes until the sauce thickens and becomes glossy.

Once the tofu is crispy and baked, transfer it into the frying pan and toss gently to cover with the General Tso's sauce, careful not to break the pieces of tofu.

Garnish with chopped green onions and sesame seeds.

Serve hot over steamed rice with a side of broccoli or bok choy for a complete meal.

Note: You can also use frozen Firm Tofu that has been unthawed, drained and pressed for this recipe. It will give an excellent meaty texture and is my favorite way to use tofu for these types of dishes.

Tip: Always keep a few frozen packs of firm tofu in your freezer for a meatier texture in your recipes.