Laura’s General Tso's Seitan

Total Time
Prep 10 mins
Cook 10 mins

I got this recipe from Laura (aka “amorsalado” on LJ), and it’s a great recipe she once cooked that her non-vegetarian husband told her she could make for him anytime. It convinced him of the tastiness of vegetarian food. :) She said, “This General Tso's recipe was what sold him, and it's so easy, too!”

Ingredients Nutrition


  1. In a bowl combine the soy sauce, vinegar, 1/2 cup water, sugar, garlic, and ginger root.
  2. In another bowl, combine the egg and cornstarch and dip the seitan pieces.
  3. Heat the oil in a wok or deep, heavy skillet until very hot, add the seitan and fry it for 4 to 6 minutes, or until it is crisp-ish. (This was so much better after I finally broke down and bought a wok. It really does make a huge difference!).
  4. Add the soy sauce mixture and the chile peppers and cook the mixture over moderately high heat for 2 minutes, or until heated through. (I usually bring the sauce to a boil after I've poured it on, and then reduce the heat to simmer until it's as thick as I want it. It takes about five minutes, because I like the sauce pretty thick.).
  5. Serve with cooked rice and enjoy!
  6. Laura says: “This is more than enough for the three of us with left overs the next day, and it's really yummy. I'm actually not much of a chef, so I tend to keep it simple and quick.”.
Most Helpful

I don't find that the sauce, which is 1.5C of water based liquids to reduce so quickly. I end up with everything that was once crispy getting soggy and having to boil down for ages. Can use tofu as a substitute for seitan.

jmerwamer July 21, 2015

This recipe has a lot of potential! But I agree with the other reviewer that the proportions were off. I think of General Tso's chicken or seitan or whatever as being sweet as well as salty - this was just very, very salty. I am pretty sure this is because of the amount of soy sauce combined with how much you have to reduce the sauce to get it to thicken up. Next time I make this, I am going to use low-sodium soy sauce, double the amount of sugar, and add a little cornstarch to get it to thicken up without reducing quite so much. I quite liked the method for frying seitan and will definitely use it again.

morgangeline April 07, 2010

First off, I want to say that I really enjoyed this recipe and it's VERY simple to make. The only reason I felt the need for three stars was that I think the proportions are actually a bit off. I found my finished product very salty. Not inedible but very noticeable. I think with a little adjust this dish will pass good and be excellent:-)

Aioli_Queen December 07, 2007