
Two of my favorite things are dan dan noodles and General Tso’s tofu! I decided to kinda splice them together. I made a sort of dan dan noodle dish that is flavored like General Tso’s chicken. Thus, these quick vegan General Tso’s tofu noodles were born. Crumbled tofu to mimic the ground meat in a dan dan noodle dish. That is coated in cornstarch and stir fried first to make it crispy. Tossed with General Tso’s sauce. Then served over noodles that are tossed in some soy, vinegar and agave. Then when you are ready to eat, you stir it all together, just like dan dan noodles. This dish is spectacular!

What You Need For These Incredible Vegan Noodles:
- Extra-Firm Tofu: You don’t need to press the tofu, you just squeeze some of the liquid out over the sink since you are crumbling it.
- Cornstarch: Tossing the crumbled tofu in the cornstarch will make it nice and crispy.
- Soy Sauce, Hoisin, Rice Wine Vinegar, Chili Paste, Brown Sugar: These are the start of the General Tso’s sauce.
- Sesame Oil, Vegetable Broth: These are also mixed in with the sauce ingredients.
- Noodles: I used vegan Lo Mein noodles.
- Garlic: To start cooking the tofu.
- Vegetable Oil: For sautéing the tofu.

Honestly, the first bite I took of these vegan General Tso’s tofu noodles, I was shocked. Totally shocked by how incredible they tasted. I was like, where have you been all my dang life. Not to mention, they are so fast to make. You don’t have to press the tofu, you don’t have to marinate it. The noodles can be cooked while you sauté the tofu. The whole thing may take 30 minutes if you go really slow. But, frankly, you could make them in 20 minutes. 20 minutes until you are deep in a bowl of pure hapiness!

Why Should You Make These Noods?
- They are so quick and easy.
- These noodles are probably the most delicious noodles.
- You can customize the spice level, making them not spicy at all or very spicy.
- This dish is mostly made with things you probably already have in your pantry.
- EVERYONE will love these noodles!

Quick Vegan General Tso’s Tofu Noodles
Ingredients
For The Tofu
- 1 Block(15oz) Extra firm tofu
- A few pinches of Salt and pepper
- 2 Tablespoons Cornstarch
- 2 Tablespoons Soy sauce
- 1 Tablespoon Hoisin
- 1 Tablespoon Rice wine vinegar
- 2 teaspoons Chili paste, sambal or gochujang
- 1 teaspoon Sesame oil
- 3 Tablespoons Brown sugar
- 1/2 Cup Vegetable broth
- 2 Tablespoons Vegetable oil
- 6 Cloves Garlic, chopped
For The Noodles
- 12 Ounces Noodles, I used Lo Mein noodles
- 2 Tablespoons Soy sauce
- 1 Tablespoon Rice wine vinegar
- 1 Tablespoon Agave syrup
- 3 Scallions, chopped
- 1 head Broccoli, cut into florets and steamed(optional)
Instructions
- Squeeze as much liquid out of the block of tofu as you can over the sink. I like to wrap it in a paper towel and squeeze it.
- Crumble the tofu into a medium sized mixing bowl. Make sure you have pretty small crumbles.
- Sprinkle the tofu with a pinch of salt and pepper, then sprinkle the cornstarch over the tofu and toss to coat the tofu. Set aside.
- In a small mixing bowl, whisk together the soy sauce, hoisin, rice wine vinegar, chili paste, sesame oil, brown sugar and vegetable broth.
- Now, heat the vegetable oil in a large non-stick skillet on high.
- Add the garlic and the tofu to the skillet and sauté until the tofu is brown and crispy. About 7 to 9 minutes, reducing heat as needed.
- While the tofu cooks, cook the noodles according to package directions and then drain when finished.
- Once the tofu is crispy and golden brown, pour the sauce you whisked together into the skillet with the tofu, let the tofu simmer in the sauce until it thickens slightly. About 2 to 3 minutes. Turn off the heat.
- Now, put the noodles into a large bowl and pour the soy sauce, rice wine vinegar, agave and scallions into the bowl with the noodles. Toss to combine.
- Serve the noodles by dividing the noodles evenly into bowls and then evenly top with noodles with the tofu and more scallions if desired. Add steamed broccoli to each bowl if desired.
- Right before eating, toss everything together in your bowl!
Video
Nutrition

Nice post
Absolutely delicious! The whole family loved it. So quick and easy too.
This was one of the best things I’ve ever made! Thanks for the recipe!
This is absolutely delicious. So good I would make it again for tomorrow nights dinner. You truly have the best recipes. Xoxo
I’ve always made a General Tso’s tofu dish with rice and broccoli. This recipe takes it to a whole new level and it is amazing!
I have not made this yet but it looks delicious! Could I use maple syrup instead of the agave? I have everything but that and I really don’t want to have to buy it if I don’t have to.
Yes! Maple syrup will work.
I loved this dish! The only change I would make is to double the tofu so there is more to go with the noodles 🙂
This recipe is so simple to assemble but the results are so delicious. I make a lot of noodle dishes but this one has to enter my top 5. I will do it again and again. I also used maple syrup and it was great. That crispy tofu in that sauce turned out so good and different. I might use it for other recipes. Thank you so much.
I’ve now made this twice and it’s been excellent both times! I add an entire bag of blanched bean sprouts instead if broccoli and honestly it’s perfect. Such a hit, and so fast!
So, so good! Thank you for the recipe.
One of my new favorite meals. Delicious and comforting.
I’ve made this 3 times already. I absolutely love this recipe. Thank you!
The crumbled tofu didn’t brown. Next time I’ll airfry chunks of tofu. Sauce was tasty. I’d rather have it over rice. Your sauces are always tasty. Thank you
Just made this tonight and will be making again soon! Loved the addition of the steamed broccoli
Hi Lauren,
I am eating this as I type. It’s really good, I added mushrooms to the tofu and didn’t have scallions so I used chives with some onion powder. I followed otherwise, cooked up great. Maybe would like it a bit more saucy so next time I may make more. Very happy with it and my guy is on his 2nd bowl.
Thank you and I have a lot of your recipes saved!
Kat
I have made this recipe 4 times this month since I first saw it! It’s so simple and sooo good!