I’m head-over-heels for General Tso’s sauce. A nearby restaurant makes an unforgettable General Tso’s tofu, and I wanted to recreate that punchy, sticky flavor at home—only vegan, gluten-free, and free of refined sugar. The result is this Vegan General Tso’s Broccoli: crisp on the outside, tender inside, and coated in a tangy-sweet sauce that keeps you coming back for more.
If you’ve tried my Bang Bang Broccoli, you know how irresistible fried broccoli can be. This version uses aquafaba to help the coating stick, then a dry crumb made from corn starch, baking powder, baking soda and a splash of tamari to create lots of little nooks and crannies. That texture is the secret to an authentic-feeling General Tso’s bite, even though it’s entirely plant-based.
The coating is intentionally crumbly so it fries into crunchy clusters that cling to the broccoli. The sauce comes together quickly on the stove—coconut sugar gives it a deeper, more complex sweetness than refined sugar, but you can swap in organic cane sugar or maple syrup if you prefer. Honestly, this sauce is versatile: it’s bold enough to stand on its own and forgiving enough to taste great on just about anything.
This recipe is simple, quick, and reliably delicious. It’s perfect for a weeknight dinner, yet impressive enough to serve guests. I like to serve it with steamed rice to soak up the sauce, but it also pairs well with noodles or cauliflower rice for a low-carb option. Make extra sauce—the leftovers are fantastic drizzled over roasted vegetables or tossed with crispy tofu.
This General Tso’s broccoli ticks a lot of boxes: vegan, gluten-free, refined-sugar-free, and easy to make. The balance of savory, sweet, tangy, and mildly spicy is exactly what you want from General Tso’s—without the guilt. I hope it becomes a regular in your rotation, too.
Vegan General Tso’s Broccoli
Crispy fried broccoli nuggets tossed in a bright, sticky General Tso sauce. Gluten-free, vegan, and made without refined sugar.
Course: Main Course
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings: 4 Author: Lauren Hartmann
Ingredients
For the Broccoli
- 1 head broccoli, cut into florets
- Liquid from 1 can of chickpeas (aquafaba), about 3/4 cup
- 1 1/2 cups corn starch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp tamari (or soy sauce if not gluten-free)
- Light oil for frying
General Tso Sauce
- 1 tbsp oil of choice
- 2 cloves garlic, chopped
- 2 tsp grated ginger
- 3–4 green onions, white parts chopped
- 6–8 small dried chilies (Chinese red or arbol), optional
- 3 tbsp tamari (or soy sauce)
- 1/4 cup rice wine vinegar
- 1/4 cup coconut sugar (or organic cane sugar)
- 1 tbsp corn starch
Instructions
- Pour about an inch of oil into a skillet and heat over medium-high.
- Pour the aquafaba into a bowl and whisk briefly until frothy. Set aside.
- In another bowl, combine corn starch, baking powder, baking soda, and salt. Add 1 tbsp tamari and use your hands to work it in until the mixture is crumbly. If it’s too dry, add another teaspoon of tamari.
- When the oil is hot, dip each broccoli floret into the whipped aquafaba, then press into the crumbly dry mixture to coat thoroughly. Carefully drop coated florets into the oil and fry for 1–2 minutes per side, until golden brown and crispy. Transfer to paper towels to drain.
- Repeat until all broccoli is cooked.
- To make the sauce, heat 1 tbsp oil in a wok or large skillet over medium-high. Add garlic, ginger, chopped white parts of the green onions, and chilies if using. Sauté for about a minute until fragrant.
- Whisk together the tamari, rice wine vinegar, coconut sugar, and 1 tbsp corn starch in a small bowl. Pour into the skillet and cook for 1–2 minutes, stirring until the sugar dissolves and the sauce thickens.
- Add the crispy broccoli to the skillet and toss to coat evenly with the sauce. Cook for another minute so the sauce clings to the florets. Serve immediately with steamed rice.
Notes
*Aquafaba is the liquid from a can of chickpeas. Save the chickpeas for another use.
Tips and Variations
- For a lighter option, you can air-fry or oven-bake the coated broccoli at 425°F (220°C) until crisp—tossing once halfway through—but frying gives the crispiest texture.
- If you prefer less heat, omit the dried chilies. Add a splash of chili garlic sauce or sriracha for more heat.
- Make the sauce ahead and store separately from the broccoli to keep the coating crisp when reheating.
- Leftovers keep well in the refrigerator for 3–4 days. Reheat gently in a skillet to preserve crunch.
