General Tso's Tofu

Next time I will saute the tofu, no flour and increase the sauce because when I put it over upon noodles there wasn't enough sauce to flavor them. Also added broccoli.

The tofu didn't quite work out for us. The coating just didn't take on an appealing texture and left a lot to be desired. Other similar recipes we've done called for corn starch instead of flour and worked out well. If we make this again we'll either skip the flour or sub for corn starch.

I have never dared to try making tofu at home which makes my life as a low-meat eater very difficult. I finally tried with this recipe and I was shocked. It was so good! I only pressed the tofu for 15 minutes, so I’m sure it would be even better if I have pressed it longer.

Delicious. Made it with some vegetable lo mien and didn't wanna stop eating it

Easy and tasty

I added Szechuan peppercorn, sautéed the tofu in sesame oil, and added a lot of different vegetables like sugar snap peas, mushrooms, carrots, broccoli, and also used fresh ginger with onions and garlic. I served over brown rice. This is definitely a vegan go to for us!

This will be a favourite of mine. Have to careful with portion control! My tofu block was a bit on the small side so added mushrooms. Worked perfectly.

Sauce was delicious but not happy with the tofu. Definitely down to user error, might try again or just use the sauce recipe with something else.

Really great with pak Choi

"really good"

Nice! Used frozen and defrosted extra firm tofu and cooked in the air fryer. Ended up with such a "meaty" texture. Flavourful sauce (if you like sweet), great with rice and vegetables. It makes a lot of sauce, I used double the sauce recipe but 3x the tofu and it was perfect.

Definitely needs air fryer over baking

Super yummy!

I don't like I don't like ginger, so I didn't add any. Also, clearly added my own sides. I loved this sauce and tofu recipe!! Such good flavor, and neat trick whisking the flour and water.

This is a great go-to tofu recipe. A good tofu cooking method to keep on hand to add nice meaty texture that can be applied to lots of recipes. I used frozen medium firm tofu and that was a great sub for extra firm

didn't have any red bell pepper with me so i substituted it with green beans (which makes it less spicy but that's okay). the sauce is already rich of flavor so you don't really need to add seasonings imo.

Finally made it! I have this saved for a long time! I added one long green chilli, left out the ginger (not a fan) and deep fried my tofu (instead of baked). Perfect late night dinner after a looooong day! 🤌

Added carrot and courgette in for extra veggies. It was ok... It wasn't world beating. Think next time I'll use less sweet chili and/or swap it for ketchup as all the strong flavours kind of cancelled each other out.

Great flavour and texture. Air fried the tofu and would add less red chili flakes next time, but will make again.

Nice! I probably didn’t make enough sauce for the amount of tofu I had, but the flavor is good! Will definitely reuse the sauce recipe on other bases.

Recipe and measurements absolutely perfect! So tasty will definitely be making again 😁

The first time I’ve been able to cook tofu successfully - this was delicious! (I added sriracha as I like a bit of spice)