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General Tso Tofu

  • Extra Firm Tofu
  • Ethnic Cuisine
  • Dinner
  • Vegetarian

A mouth-watering recipe with a vegetarian twist.



⅔ pkg Sunrise Extra Firm Tofu , cut into cubes
3 tbsp Cornstarch
2-3 tbsp Sunflower Oil
5-6 Scallions , for garnish
1 tbsp Sesame Oil
2 tbsp Fresh Ginger , grated
1 Fresh Garlic , finley chopped
½ cup Brown Sugar
3 tbsp Hoisin Sauce
3 tbsp Rice Wine Vinegar
3 tbsp Ketchup
2 tbsp Dark Soy Sauce
½ cup Water
Chilli Flakes , to taste


  1. Mix together in a separate bowl the brown sugar, Hoisin sauce, rice wine vinegar, organic ketchup, dark soy sauce, water and Bird’s Eye chili (or chili flakes). This will be the sauce.
  2. Sauté ginger and garlic with sesame oil for 2 minutes in a medium sauce pan.
  3. Add sauce to pan. Bring to a boil and simmer for 3-4 minutes. Then set aside.
  4. Place tofu cubes in a zip lock bag and toss with cornstarch to coat.
  5. Heat oil in a fry pan on medium high heat, then add tofu cubes, discarding excess cornstarch left behind in the bag. Cook the cubes on all sides until golden and crisp, (approximately 1-2 minutes per side).
  6. Remove crispy tofu from the pan and divide evenly over rice. Pour sauce generously over tofu, sprinkle with sliced scallions and serve. * If using Bird’s Eye chili in this sauce, remove before serving.

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