Air fryer General Tso’s tofu
- Preparation 20 min
- Cooking 15 min
- Servings 3 to 4
- Freezing I do not suggest
Ads
🥢 Crispy, sticky, and seriously satisfying
General Tso’s tofu is one of those dishes that converts skeptics fast. Here, the tofu is properly pressed, coated, and cooked in the air fryer until deeply golden and crisp, then quickly tossed in a glossy, sweet-and-savory sauce with just the right kick. The result is bold, balanced, and incredibly satisfying.
This version is built for real life. No deep-frying, no complicated steps, just maximum texture and flavor with minimal effort. Serve it with steamed rice and simple vegetables, and you’ve got a weeknight dinner that feels indulgent without being heavy.
Ads
Ads
✅ Proper pressing
Removing excess moisture is key to achieving a truly crispy tofu.
✅ Air fry in batches
Avoid overcrowding the basket to ensure even browning.
✅ Glossy sauce
Add the cornstarch slurry only once the sauce starts to simmer for a smooth, shiny finish.
✅ Quick toss
Coat the tofu briefly in the sauce to preserve its crisp texture.
Ingredients for the crispy tofu
- 450 g (1 lb) extra-firm tofu
- 6 tbsp (90 ml) cornstarch
- 3 tbsp (45 ml) tamari
- 2 tbsp (30 ml) extra-virgin olive oil
Ingredients for the General Tso's sauce
- 120 ml water
- ⅓ cup (80 ml) white vinegar
- ¾ cup (180 ml) brown sugar
- 2 tbsp (30 ml) white wine
- 2 tbsp (30 ml) oyster sauce
- 2 tbsp (30 ml) soy sauce
- ½ tsp (2.5 ml) sriracha
- ½ tsp (2.5 ml) freshly grated ginger
- 4 tsp (20 ml) cornstarch, diluted in ¼ cup (60 ml) cold water
Garnish
- Thinly sliced green onions
- Sesame seeds
Ads
Preparation
- Drain the tofu and press it to remove as much moisture as possible. Cut the pressed tofu into cubes and transfer them to a large bowl. Add the cornstarch, tamari and olive oil, then gently toss until all the pieces are evenly coated. Add a little more oil if needed.
- Preheat the air fryer to 400 °F (205 °C). Arrange the tofu cubes in the basket in a single layer, without overcrowding. Cook in batches if necessary. Air fry for 12 to 15 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy.
- While the tofu cooks, prepare the sauce. In a bowl, combine the water, vinegar, brown sugar, white wine, oyster sauce, soy sauce, sriracha and ginger. Set aside. In a separate bowl, mix the cornstarch with the cold water.
- Heat a large skillet or wok over medium heat. Pour in the sauce mixture and bring it to a gentle boil. Add the cornstarch slurry while whisking constantly and cook for 1 to 2 minutes, until the sauce thickens and becomes glossy.
- Add the crispy tofu to the skillet and toss gently for 1 to 2 minutes, just long enough to coat the tofu without losing its crunch. Transfer to a serving dish, garnish with green onions and sesame seeds, and serve immediately.
The tofu can be pressed and cut a few hours ahead, but it’s best cooked and sauced just before serving to keep it crispy.
Replacing the oyster sauce with a plant-based oyster-style sauce or hoisin makes the dish fully vegan.
The amount of brown sugar can be slightly reduced, but the sauce will be less representative of classic General Tso’s flavor.
Ads
Ads
Ads
Ads
Ads