Adapted from a General Tso’s Chicken recipe in Men’s Health Magazine and posted on the Vegan Kitchen. The baked tofu is a great vehicle for the spicy-sweet sauce. Serve it over brown rice and tons of bright green steamed broccoli. Enjoy!
Toss tofu cubes with 1 tbsp corn starch and place on a greased baking sheet. Bake 20-25 minutes, or until slightly brown.
While the tofu bakes, cook garlic and ginger in a medium saucepan for about two minutes. Add water, vegetable oil, hoisin, rice vinegar, brown sugar and sriracha and cook for about 3 minutes. Add corn starch and water mixture slowly, stirring constantly, until sauce reaches desired consistency.
Toss baked tofu with sauce.
Serve over brown rice or quinoa with piles of freshly steamed broccoli. Enjoy!