General Tso's Tofu

Source: Vegetarian Times

Crispy Tofu

• 22 oz. firm tofu, drained (1.5 blocks)
• 4 tsp. low-sodium soy sauce
• 4 tsp. rice vinegar
• 2 tsp. mirin (rice wine)
• 2 tsp. vegetable oil
• 1 tsp. minced garlic
• 1 tsp. grated fresh ginger
• 2 Tbs. cornstarch

Sauce

• 1 TB cornstarch
• 3/4 cup low-sodium vegetable broth
• 3 TB brown sugar
• 3 TB low-sodium soy sauce
• 2 TB mirin (rice wine)
• 1 TB rice vinegar
• 1 TB sesame oil
• 1 tsp. sambal oelek chile paste, optional
• 
  
• 1 TB vegetable oil
• 1 small bunch green onions, chopped 
• 3 cloves garlic, minced 
• 1 tsp. grated fresh ginger

Accompaniments

• steamed broccoli
• steamed brown or white rice

1. To make Crispy Tofu: Cut into cubes or triangles. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (13 x 9 dish works well)

3. Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

4. To make Sauce: Place cornstarch in bowl and whisk in a little broth until dissolved.  Stir in remaining broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, and sambal oelek (if using). Set aside.

5. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.