General Tso's Tofu

1. Cut pressed tofu into 1-inch cubes. Toss with 0.5 cup cornstarch until evenly coated. Shake off excess. 2. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar or maple syrup, sesame oil, and red pepper flakes for the sauce. Set aside. 3. Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat. Fry tofu in batches for 3-5 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Discard most of the oil, leaving about 1 tbsp in the pan. 4. Add minced garlic and grated ginger to the pan. Stir-fry for 30 seconds until fragrant. 5. Pour in the prepared sauce and vegetable broth. Bring to a simmer. 6. Stir the cornstarch slurry and slowly add it to the simmering sauce, stirring until it thickens. 7. Add the crispy tofu to the sauce and toss gently to coat all the pieces. 8. Garnish with chopped green onions and serve immediately with steamed rice.