General Tso's Tofu

For the tofu:

10 ounces firm tofu (275 g), cubed

2 tbsp tamari or soy sauce

1 tbsp apple cider vinegar

6 tbsp cornstarch

Oil of your choice

2 cloves of garlic, minced

For the sauce:

3 tbsp tamari or soy sauce

3 tbsp apple cider vinegar

3 tbsp vegetable stock

3 tbsp cane, coconut or brown sugar

1 tbsp cornstarch

1/8 tsp red pepper flakes, optional

Method:

• Place the tofu cubes in a bowl or shallow dish, add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.

• Drain the tofu and discard the marinade.

• Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch.

• Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes.

• Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.

• Add the garlic to the skillet and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.

• Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.

• Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 

• Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.

• Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional).