General Tso Tofu

A mouth-watering recipe with a vegetarian twist.

⅔ pkg	Sunrise Extra Firm Tofu , cut into cubes
3 tbsp	Cornstarch
2-3 tbsp	Sunflower Oil
5-6	Scallions , for garnish
1 tbsp	Sesame Oil
2 tbsp	Fresh Ginger , grated
1	Fresh Garlic , finley chopped
½ cup	Brown Sugar
3 tbsp	Hoisin Sauce
3 tbsp	Rice Wine Vinegar
3 tbsp	Ketchup
2 tbsp	Dark Soy Sauce
½ cup	Water
	Chilli Flakes , to taste

Mix together in a separate bowl the brown sugar, Hoisin sauce, rice wine vinegar, organic ketchup, dark soy sauce, water and Bird’s Eye chili (or chili flakes). This will be the sauce.
Sauté ginger and garlic with sesame oil for 2 minutes in a medium sauce pan.
Add sauce to pan. Bring to a boil and simmer for 3-4 minutes. Then set aside.
Place tofu cubes in a zip lock bag and toss with cornstarch to coat.
Heat oil in a fry pan on medium high heat, then add tofu cubes, discarding excess cornstarch left behind in the bag. Cook the cubes on all sides until golden and crisp, (approximately 1-2 minutes per side).
Remove crispy tofu from the pan and divide evenly over rice. Pour sauce generously over tofu, sprinkle with sliced scallions and serve. * If using Bird’s Eye chili in this sauce, remove before serving.