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general tso’s tofu with cauliflower _in bowl with fork

general tso’s tofu with cauliflower

My favorite answer to takeout is this general tso’s tofu with cauliflower recipe. It’s tastier and plant-friendlier than typical carry-out Chinese food. And while it’s definitely not as quick or simple, I promise that preparing it is completely worth the effort. Plus, you can prep much of it in advance.

  • Yield: 3 servings 1x


Units Scale

General Tso’s Sauce (Hint: can make in advance & chill!)

  • 1/4 cup unsweetened green tea
  • 3 tablespoons tamari or coconut aminos*
  • 3 tablespoons coconut nectar or maple syrup
  • 2 tablespoons unsweetened or fruit-sweetened ketchup
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 2 teaspoons natural sriracha sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon organic (or non-GMO) cornstarch


Veggies + Tofu Stir-Fry

  • 3 tablespoons sunflower or avocado oil, divided
  • 4 cups cauliflower pieces (any color), including florets, leaves and/or stalks, or other seasonal veggies
  • 1 (14- to 16-ounce) package organic extra-firm tofu, drained, squeezed well, and cut into wedges or cubes
  • 1 1/2 tablespoons organic (or non-GMO) cornstarch
  • 1 1/2 teaspoons grated fresh gingerroot
  • 1 large garlic clove, minced
  • 3 scallions, thinly sliced, green and white parts separated


To Serve (Hint: can make rice in advance & reheat!)

  • 3 cups cooked brown rice (or cauliflower rice)
  • 1 1/2 teaspoons toasted sesame seeds


  1. In a medium bowl, whisk together all of the General Tso’s Sauce ingredients. Set aside (or make in advance and chill!)
  2. Heat 1 tablespoon of the oil in the wok over medium-high heat. Add the veggies and stir-fry until crisp-tender (timing varies). Set aside in a large skillet over low heat.
  3. Heat the remaining 2 tablespoons oil in the wok over high heat. In a large bowl, gently but quickly toss tofu with the cornstarch, shake off any excess, add to the wok, and stir-fry until golden brown. Using a large slotted spoon or tongs, transfer tofu to a paper towel-line platter.
  4. In the hot wok, stir-fry the garlic, ginger, and white part of the scallions until fully fragrant, about 30 seconds; add the General Tso’s Sauce and bring to a full boil. Add the tofu and green part of the scallions and stir-fry until well coated with slightly thickened sauce, about 1 minute.
  5. In bowls, arrange the tofu stir-fry alongside the cauliflower (or toss them together). Serve with rice. Sprinkle with sesame seeds.


*This recipe is high in sodium. To reduce sodium, use reduced sodium tamari (soy sauce) – and use less of it.

  • Author: Jackie Newgent
  • Category: Main dish
  • Cuisine: Chinese
  • Diet: Vegan


  • Serving Size: 1 bowl
  • Calories: 680
  • Sugar: 21g (includes 15g added sugars)
  • Sodium: 1220mg
  • Fat: 26g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 91g
  • Fiber: 9g
  • Protein: 24g
  • Cholesterol: 0mg

Keywords: stir-fry, stirfry, plant-based stir-fry, plant-based stirfry, general tso's, general tso's tofu, caulilfower, vegan chinese recipe, plant-based chinese recipe