General Tso's Crispy Tofu Vegetable Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • For the Sauce:
  • Cornstarch 3 Tablespoons
  • Soy Sauce ¼ cup
  • Mirin 1 Tablespoon
  • Rice Vinegar 1 Tablespoon
  • Water 2 Tablespoons
  • Sugar or your preferred sweetener ¼ cup
  • Fresh grated Ginger 2 teaspoons
  • Garlic 2 teaspoons (I did not add this to the sauce, but to my veggies instead)
  • Red Pepper Flakes 1-2 teaspoons
  • For the Veggies:
  • Onion 1 medium chopped
  • Bell Peppers 1 medium seeded & chopped
  • Carrots 2 medium sliced
  • Broccoli 1 small head (approx 1½ cups sliced)
  • Mushrooms Baby Bella 1½ cups sliced
  • Garlic 3 gloves minced
  • Scallions ½ cup sliced or chopped
  • Water Chestnuts optional 1 small can
  • For the Tofu:
  • Firm or Extra Firm tofu pressed 2 hours 1 Block
  • Cornstarch as needed
  • Bread Crumbs 1¼ cup
  • Parsley 2 Tablespoons
  • Garlic Powder 2 teaspoons
  • Salt & Pepper to taste
  • Soy Milk 1 cup
  • Olive or Coconut Oil 2 Tablespoons
  • For the Brown Rice:
  • Brown Rice 1 cup
  • Rice Milk 2¼ cups
  1. Prepare the rice according to the instructions on the bag
  2. Toss the pressed tofu in the cornstarch to coat shake off the excess.
  3. Dip in the soy milk oil mixture and then into the bread crumbs and spice mixture, air fry at 400F for 10-15 minutes or saute in a pan with a small amount of oil until crispy
  4. Combine all the sauce ingredients and then get the veggies into a large wok or saute pan with a lid to steam over medium to high heat (I microwave the broccoli for 1-2 minutes because that takes longer to cook, then add to the rest of the veg)
  5. Once the veg is fork tender add the sauce and cook until it boils and the sauce thickens.
  6. Add the water chestnuts and scallions last then add the tofu, toss everything to coat well
Recipe by Gretchen's Vegan Bakery at