General Tso’s Tofu Sandwich. Vegan General Tso Sauce Recipe. Bake the tofu or pan fry, add blanched veggies and make a sandwich or wrap. Vegan Nut-free Recipe. can be gluten-free with gf buns or wrap.
If I could just grab this General Tso’s Tofu Sandwich off the screen I would! This simple sandwich has a quick general tso’s sauce poured all over some pressed tofu and baked, served over blanched broccoli and greens in a sandwich. You can make it into a wrap or serve it up bowl style with some cooked grains, greens and sprouts.
I generally make pan fried version of general tso’s tofu or veggies with variations of this sauce. But we all need a change from the usual stir fry. For the sandwich I wanted larger slices of the tofu, no rice and less time in the kitchen. This sandwich = one is not enough!
Make it and let me know how you served it! You definitely want to make this Vegan General Tsos Sauce.
These tofu slices and juicy and soft. For a crispier version, crisp up the tofu in a skillet, pour sauce and thicken and serve.
More quick Weeknight meals
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tofu, Veggies, Brown Rice Noodles with from scratch hoisin sauce . GF
Press the tofu, then slice and place in a baking pan. Make the general tsos sauce mixture and pour over the tofu so somewhat submerge.
Bake until the sauce thickens.
Place the slices on a sandwich. Pour some of the thickened sauce. Sprinkle toasted sesame seeds and serve!
Easy, Quick, fun, and tasty!
Vegan General Tso's Tofu Sandwich
- 14 oz tofu sliced into 8 slices
- Blanched broccoli or broccoli slaw
- toasted sesame seeds optional
- Burger buns or tortillas
General Tso's Sauce:
- 1/4 cup (58.75 ml) water of veggie broth
- 3 to 4 tbsp sugar or coconut sugar or other sweetener
- 1/4 cup (63.75 ml) low-sodium soy sauce use tamari to make gluten-free
- 1 tbsp mirin rice wine
- 2 to 3 tbsp rice vinegar
- 1.5 tsp toasted sesame oil
- 1 Tbsp cornstarch
- 1 tsp. sambal oelek chile paste optional or sriracha or pepper flakes to taste
- 2 tsp grated fresh ginger
- 3 cloves minced garlic
- Press the tofu in a tofu press or in paper towels for atleast 10 mins. Slice and place in baking dish in one layer.
- Mix all ingredients for the sauce. mix well. I use a small blender to blend everything except garlic, then mix in minced garlic. If not using veggie broth, add a generous pinch of salt to the sauce.
- Pour in the baking dish and let sit to marinate for 15 mins or overnight for make ahead.
- Preheat the oven to 400 degrees F / 200ºc. Bake for 25 mins or until the sauce thickens.
- Prep the sandwich ingredients. Toast the bread or burger buns on a skillet over medium heat. Layer Greens, blanched broccoli slices or broccoli slaw. Thinly slice the broccoli if needed. Place the tofu slices. Pour some of the extra sauce over the tofu, sprinkle with toasted sesame seeds (optional) and serve immediately.
- Other additions to the sandwich instead of broccoli can be thinly sliced crunchy veggies like cucumber, carrots or cabbage,some cilantro, sliced jalapeno.
Make it in a Saucepan:
- Press the tofu and slice or cube. Heat 1 tsp oil in a skillet over medium heat. Add the tofu and cook until golden on some sides, 5 to 7 mins. Flip a few times in between.
- Prep the sauce and add to the skillet. You can also add some veggies with the sauce. Bring to a boil. Taste and adjust salt, sweet and heat. Simmer until the sauce thickens. Serve in a burger, or wraps or make a bowl with cooked rice/grains, and blanched broccoli
This was so tasty and easy to make! I’ll definitely make this again.
That’s it. We’re buying all your cookbooks. Made this recipe together with your curried tofu banh mi sandwich for dinner. Richa, your dishes are awesome! We’ve been cooking your meals for 3 weeks in a row now (weekdays, that is) and your recipes are BY FAR the most flavourful out there.
Much love and gratitude from The Netherlands!
Vegan Richa Support
wow!!!! ‘that’s it’ – I love it =). thank you so much ! I’m so happy – love back from the USA!
I made the tofu this evening for supper, but had it on a bit of rice with tons of roast veges. I used white wine instead of Mirin, and I didn’t add so much sugar…. I forgot to marinate it, but it tasted absolutely awesome… I am definitely going to use this as a go to recipe. Thanks so much.
I dont understand the “1/4 cup tbsp low-sodium soy sauce ” measurement. What is a 1/4 cup tablespoon??
oh its 1/4 cup, not sure where the tbsp came from. i probably wrote 4 tbsp and changed it to 1/4 cup since 1/4 cup is 4 tbsp
Cassie Autumn Tran
The way the sauce thickens up in the oven is unbelievable–it looks so delicious! This tofu will probably pair so well with sweet potato fries!
What brand of Mirin would you recommend for cooking?
Ich saw your Yummmmmy finger licking recipe and wanted to ask you if I really need to use the mirinin the tso-sauce?
you can omit it. Add some more vinegar if needed.
Theresa "Sam" Houghton
Generao Tso’s was always one of my favorite dishes, both as an omni and after I went vegan. Thanks for this! I can see myself making a big batch of the tofu and enjoying it with just about anything…
Made this tonight, cooking on stove. Pressed into a panini with spinach and red onion, delicious!!
Jen @ sweetgreenkitchen.com
In need of dinner inspiration last night, I opened up my inbox and found the link to this recipe, perfect! I made the tofu, cooked on the stove top rather than in the oven and served it over black rice with a big salad on the side, it was absolutely delicious! Very similar to a Chinese takeout sauce, but SO much better. I made a few minor changes, left out the broth to give myself a thicker sauce and eliminated the garlic, as it sadly is an enemy of my gut, used 2 Tbsp of brown sugar and a 1/2 Tbsp of sriracha, and cut the tofu into large cubes rather than the slabs. My daughter declared this recipe a keeper and I definitely agree, we will be making this tofu again and again. Thank you for such delicious inspiration 🙂
Looks so yummy, but an with 1/8 c. Soy/ tamari + 2 tablespoons of sugar per serving, doesn’t seem so healthy. Do u have sauce left over?
Its 4 or more servings since it is a whole 14 oz block of tofu, not 2 servings as it was posted earlier. There is also enough sauce left that you can use to drizzle on the slices as much or as little as you like. So each serve is 1 tbsp or less of soy sauce.
What a great idea for a sandwich! I love that you opted to bake the tofu in the sauce as it thickens. I can’t wait to try this one with a big pile of broccoli slaw!
Is the tofu baked twice? Once on it’s own (in preheated 400 degree oven – for how long?) and a second time after marinated?
Sorry, I couldn’t tell. Love your recipes!!
No, the tofu just marinates in the sauce for 15 mins then bake. updated the instructions to be clear.