General Tso’s Tofu

Recipe:

1 pkg extra firm tofu (not silken)
2 large carrots
1 head broccoli
1 bell pepper
1 sweet onion or several green onions
1 1/2 cups rice

For the sauce
5 Tbsp rice vinegar
6 1/2 Tbsp rice wine
1/2 cup soy sauce
3 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp sesame oil
1 tsp chili oil (or to taste)
5 tsp corn starch
2 Tbsp sugar

Two options for the tofu. 1 is a little better/fancier, but 2 is quicker and both work well.

Option 1: Put some oil into a skillet and put it on medium heat. Put a decent amount of corn starch into a bowl. Drain the tofu, I squeeze big chunks with my hands. Then break it into smaller chunks and dip/roll it in the corn starch. Put the pieces into the hot skillet and let them brown (flipping them as you go).

Option 2: Hand squeeze tofu and rip into bite-size pieces onto a sprayed cookie sheet. Bake at 425 until golden brown (20-25 min), flipping halfway.

Cook whatever rice you'd like to serve it over.

You can either sauté veggies at the same time or wait until the tofu is all browned and use the same pan. I chose broccoli, carrots, red bell peppers, and green or sweet onions, but you can pick what you'd prefer.

Mix the sauce ingredients and whisk. Move the veggies to a bowl, then heat the sauce in the same pan and bring to a slow boil. Stir constantly for another 60 seconds or so while it boils. Then add the veggies and tofu and mix together. Serve over rice and enjoy.

Recipe came from the link below. Some tweaks have been made, but the sauce is the same.