General Tso’s Tofu

Tested Recipe with Slight Adjustment Adapted from



450g extra firm tofu (cut tofu into 1-inch pieces)

1 red onion (diced)

1 tbsp chopped young ginger

2 tsp chopped garlic

4 stalks spring onion (sectioned)

4 dried chillies (halved)

3 tbsp cooking oil


2 tbsp light soy sauce

1 tbsp honey


¼ cup corn starch

Seasoning sauce: (mixed well)

2 tbsp Zhejiang black vinegar

2 tbsp Chinese cooking wine

1 tbsp light soy sauce

1 tbsp cooking caramel

¼ cup sugar

½ tsp chicken seasoning powder

½ tsp corn starch


1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Marinate the extra firm tofu with marinade and set aside for 15 minutes.
  2. Discard the liquid and coat the marinated tofu with corn starch evenly.
  3. Heat up a non-stick skillet with 3 tbsp of cooking oil. Pan-fry the coated marinated tofu until golden brown. Remove, drained and set aside.
  4. Use the remaining oil to saute the red onion, chopped young ginger, garlic, white part of spring onion and dried chillies until fragrant.
  5. Add in seasoning sauce, stir to combine and bring to a boil.
  6. Add in pan-fried tofu, toss well and continue to simmer until the tofu absorb some of the sauce.
  7. Add in green part of spring onion. Stir to combine.
  8. Dish out, garnish with toasted white sesame seeds.
  9. Serve with rice.

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