pinch sea salt and black pepper (about ¼ teaspoon each)
2teaspoonssesame or regular oil
General Tso Sauce
1/2teaspoongrated fresh ginger
1/4cuplight soy sauceor liquid aminos
1/4cupraw unrefined brown sugar or coconut sugar
1teaspooncornstarch + 1 teaspoon water, stirred together
1tablespoonrice wine vinegar
1/2cupwater or broth
another 1/2cupwater or broth
Whole chillis, to boil or ¼ teaspoon red pepper flakes
In a medium-size bowl place the pressed and cubed tofu. Add in liquid aminos and toss to coat. Add in all of the other seasoning ingredients and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes.
General Tso Sauce + Putting it All Together
In a pan over medium-high heat, heat the same oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Add in the tofu and the sauce. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!