Depending on your taste buds and the type or brand or vinegar you’re using, you may want to add less vinegar to the sauce. Some readers love the recipe just like this, but others prefer the sauce with less vinegar. Add only 1 tbsp of vinegar at first and add more vinegar if needed.

I never press my tofu because I prefer to save some time and also think it’s not necessary, but it’s up to you. I just drain the tofu and discard the liquid.

Firm or extra firm tofu works great. I’ve never tried to use soft or silken tofu myself, but I don’t think it’s going to work.

If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.

If you don’t eat soy, you could use cauliflower instead. I’ve seen some recipes online, but I’ve never tried it myself. Tamari or soy sauce can be replaced by coconut aminos.

For an oil-free version of this recipe, bake the tofu at 350ºF or 180ºC until golden brown.

Feel free to use any type of vinegar, starch or sugar you have on hand.

The amount of sodium is not accurate, as you’re going to discard part of the tamari or soy sauce of the marinade.


  • For the general Tso’s tofu
  • 10 ounces firm tofu (275 g), cubed
  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar
  • 6 tbsp cornstarch
  • Oil of your choice, I used extra virgin olive oil
  • 2 cloves of garlic, minced
  • For the sauce:
  • 3 tbsp tamari or soy sauce
  • 3 tbsp apple cider vinegar, see notes
  • 3 tbsp vegetable stock or water
  • 3 tbsp cane, coconut or brown sugar
  • 1 tbsp cornstarch
  • 1/8 tsp red pepper flakes, optional