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+ servings
Spicy General Tso Tofu
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
A sweet and spicy version of a Takeout Classic - General Tso Tofu. Crispy baked tofu stir fried with Asian Vegetables in a spicy General Tso Sauce.
Course: Main
Cuisine: Chinese
Servings: 4 servings
Author: Chuck Underwood
  • 14 oz Extra Firm Tofu
  • Juice from an 8oz can of Pineapple Chucks for marinade
  • 1 Tbs Soy Sauce (low sodium)
The Stir Fry
  • 12 oz Steamfresh Frozen Veggies (Broccoli, Carrots, Water Chestnuts)
  • 4 oz White Button Mushrooms
  • 1 can Pineapple Chunks (8oz - drained previously)
  • 1/2 cup Raw Cashews
The Sauce
  • 1/2 cup Low Sodium Soy Sauce
  • 1 Tbs Ginger (minced)
  • 1.5 Tbs Garlic (minced)
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Water
  • 3 Tbs Sugar
  • 1 Tbs Tahini
  • 1 Tbs Mirin Rice Wine
  • 1 Tbs Chile Garlic Paste
  • 1/8 tsp Red Pepper Flakes
Prep the Tofu
  1. Drain and press the Tofu
  2. Slice into 1" cubes and toss with pineapple juice and 1T Soy Sauce to marinade
  3. Refrigerate 15-30 minutes while oven is heating up to 350 degrees
  4. Drain marinade and toss tofu with 2T corn starch
  5. Place evenly on parchment lined cookie sheet and bake for 45 min or until crispy
The Sauce
  1. Saute garlic and ginger in 1/4 cup Soy Sauce until softened
  2. Add remaining Soy Sauce, Rice Vinegar, Chile Paste, Water, Mirin, Tahini, Sugar, and Red Pepper and stir until bubbly
  3. Add 1T Corn Starch to 1T Cool Water to make a slurry, add to sauce to thicken
The Stir Fry
  1. Stir Fry the frozen veggies, pineapple, mushrooms, and cashews in a small amount of water until crisp tender
  2. Add Tofu and Sauce and stir to coat evenly