Air fryer General Tso’s tofu
- Preparation 20 min
- Cooking 15 min
- Servings 3 to 4
- Freezing I do not suggest
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🔥 Inspired by my General Tso Chicken from Tome 1
If you own my cookbook Le Coup de Grâce Tome 1, you already know my General Tso Chicken. One of the recipes I’m most proud of. Everyone tells me it’s one of the best General Tso they’ve ever had. Since creating this tofu version, I want to make 10 million variations. And you’ll love it as much as I do. The sauce is exactly the same (sweet, thick, a bit spicy, tangy just right) and the tofu replaces the chicken beautifully thanks to the crispy air fryer coating.
🍃 No eggs in the coating. Just cornstarch + tamari
I tested it this way, without egg, and I really liked the result. Many online recipes add egg white to help the cornstarch stick, but in my version, the combination of cornstarch + tamari + olive oil creates a beautiful paste that clings to the tofu and forms a golden, crispy crust that absorbs the sauce without getting soggy. Simple, one bowl and a spatula.
🥡 Restaurant vs homemade. I know what’s in it
Chinese restaurant General Tso is genuinely delicious, I’ll be the first to admit it. But my homemade version has one big advantage: I know every single ingredient, and they’re all pronounceable. No hidden MSG, no corn syrup, no food coloring. Just extra-firm tofu, cornstarch, tamari, some brown sugar and the aromatics (garlic, ginger, sriracha). The taste is just as addictive as restaurant. Maybe even more, because you control exactly how sweet and spicy you want it.
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🧽 Press that tofu thoroughly (rookie mistake #1)
The #1 reason your tofu ends up mushy and sad: you didn’t press it enough. Extra-firm tofu holds way more water than you’d think. Take it out of the package, wrap it in 2-3 paper towels, put a plate on top with a heavy can or a book, and leave it 15 to 20 minutes. You don’t want it bone-dry — just well-pressed so it can crisp in the air fryer without softening from the inside.
🧂 Cornstarch + tamari + oil in the same bowl, all at once
No need to marinate the tofu before coating like some recipes suggest. I put the tofu cubes in a large bowl, add the cornstarch, tamari and olive oil, and mix gently until every piece is coated with a uniform paste. The cornstarch absorbs the tamari to form a layer that will turn golden and crispy in the air fryer. Simple and effective.
🌡️ DON’T overcrowd the air fryer basket
Mistake #2: stacking tofu cubes on top of each other. Hot air needs to circulate around every piece to make them crispy. If your basket is too full, your tofu will steam instead of crisping. Work in two batches if needed — totally worth it. Single even layer, space between each cube. That’s the secret.
⏱️ 12 to 15 minutes at 400°F, depending on your air fryer
My cooking time is 12 to 15 minutes at 400°F (205°C), shaking the basket halfway through. Heads up: power varies a lot between brands (Ninja, Cuisinart, Philips, Cosori). Start with 12 minutes, check, add 2-3 more if not golden enough. You’re looking for a deep golden crust, not burnt, with a crispy sound when you shake the basket.
⚡ Serve IMMEDIATELY — crispiness fades fast
As soon as your tofu comes out of the air fryer and you toss it in the sauce, serve right away. The sauce starts softening the coating within 10-15 minutes. If you have to wait (guests running late, Instagram photos…), keep the tofu and sauce separate until the last moment. Coat only what’s being eaten immediately — leftovers, sauce on the side.
🍗 Works the same with shrimp or chicken (same sauce)
The sauce works exactly the same with chicken or shrimp — it’s actually inspired by my General Tso Chicken from Tome 1. For shrimp: 8-10 minutes in the air fryer. For chicken (breast or thigh cubes): 15-18 minutes. Same coating, same sauce, just the cooking time changes depending on the protein.
🧊 Leftovers: 2-3 days in fridge, air fryer to reheat (NEVER microwave)
Leftovers keep 2 to 3 days in the fridge, but you need to know how to reheat them. Never in the microwave — it completely ruins the crispiness and the sauce becomes gross. The move: separate tofu from sauce if possible, put the tofu in the air fryer 3-4 minutes at 375°F to revive the crisp, then reheat the sauce in a small pan and combine at serving time. Bonus: if you have leftover tofu without sauce, toss it in your stir-fry noodles the next day.
✅ What to serve with my General Tso tofu?
Classic combo: jasmine or basmati rice to soak up the sauce, and a crunchy green veggie on the side. My Asian cucumber salad is a dream pairing — the fresh crunch balances the sweet-spicy sauce. For a heartier meal, add my Asian noodles with vegetables or serve the tofu over Pad See Ew. For a proper Asian spread, serve alongside my spring rolls with peanut sauce — completes the meal perfectly.
Classic combo: jasmine or basmati rice to soak up the sauce, and a crunchy green veggie on the side. My Asian cucumber salad is a dream pairing — the fresh crunch balances the sweet-spicy sauce. For a heartier meal, add my Asian noodles with vegetables or serve the tofu over Pad See Ew (minus the chicken). For a proper Asian spread, serve alongside my spring rolls with peanut sauce — completes the meal perfectly.
Classic combo: jasmine or basmati rice to soak up the sauce, and a crunchy green veggie on the side. My Asian cucumber salad is a dream pairing — the fresh crunch balances the sweet-spicy sauce. For a heartier meal, add my Asian noodles with vegetables or serve the tofu over Pad See Ew (minus the chicken). For appetizers, serve the cubes on toothpicks with dipping sauce next to my homemade guacamole — unexpected combo but it works.
Ingredients for the crispy tofu
- 450 g (1 lb) extra-firm tofu
- 4 tablespoons (60 ml) cornstarch
- 3 tablespoons (45 ml) tamari
- 2 tablespoons (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
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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.
It is crispy air-fried tofu cubes tossed in a glossy sweet and tangy sauce made from vinegar, brown sugar, oyster sauce, soy sauce and a touch of Sriracha and ginger. The tofu gets coated in cornstarch and tamari before air frying so it stays crunchy under the sauce.
Expect a bold balance of sweet, tangy and savory flavors: brown sugar and vinegar bring the classic sweet-sour edge, oyster and soy sauce add umami depth, and a touch of Sriracha and ginger gives it a gentle kick. The tofu stays crispy under the glossy sauce.
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