General Tso's Tofu

The Hungry Vegan's Note:

Crispy tofu in a sweet, blazing hot sauce. In my take on this dish, it gets its tang from tamarind and its heat from Thai dragon peppers. This recipe makes a little extra sauce because it's so good, you'll want to put it on everything.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 (16 ounce) package firm tofu
• 5 tablespoons potato starch or 5 tablespoons cornstarch
• 1/8 teaspoon salt and pepper
• canola oil (for frying)
• 1 1/4 cups mushroom broth
• 4 minced garlic cloves
• 1 tablespoon fresh minced ginger
• 1 tablespoon seedless tamarind paste
• 1 cup brown sugar
• 1/2 cup tamari
• 6 tablespoons rice vinegar
• 2 Thai red chili peppers (to taste)

Directions:

1. 1. Drain, rinse and pat tofu dry. Cut into 1" cubes.
2. 2. Heat oil on medium-high.
3. 3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel.
4. 4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it.
5. 5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil.
6. 6. Reduce heat to a simmer.
7. 7. Add 2 T potato starch. Let thicken.
8. 8. Add fried tofu to mixture until warm and thoroughly covered.
9. 9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.