General Tso’s Tofu Recipe

Method

Cut tofu2 lb into 1-inch cubes. Toss tofu in batches with corn starch1/2 cup, tapping off the excess. Set dredged tofu on a platter and set aside.
In a separate dish, combine water1/2 cup, low sodium soy sauce6 tbsp, rice vinegar6 tbsp, hoisin sauce4 tbsp, corn starch2 tbsp, and granulated sugar6 tbsp. Whisk to combine.
Preheat a non-stick skillet with olive oil. Cook tofu in 2 to 3 batches, sautéing until golden on both sides and cooked through, then remove the tofu from the pan and transfer to a bowl. Repeat with the remaining chicken, adding more oil as needed. Leave at least 1 tbsp of oil in the pan.
Add the minced ginger2 tbsp, garlic3 cloves, red pepper flakes1 tsp. Sauté for about 30 seconds or until fragrant.
Add the sauce to the skillet and bring it to a simmer while stirring. Let it simmer for 1 minute to cook off the vinegar a little. Taste the sauce and add more low sodium soy sauceto taste or rice vinegarto taste if desired. Add the tofu and toss to coat. Serve garnished with ?sesame seeds1 tbsp and ?spring onions1 - 2 whole if desired.
I tried marinating the tofu in a vegan 'buttermilk' with soy milk, distilled white vinegar and salt, the tofu is juicier but definitely less texture-y