Start by pressing the tofu. Wrap the tofu block in a clean kitchen towel and place a heavy object on top to remove excess moisture for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a bowl, toss the cubed tofu with 2 tablespoons of cornstarch until evenly coated. This will help create that crispy texture we all love.
Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer, being careful not to overcrowd the pan. Fry for about 3-5 minutes on each side, or until golden brown and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, lower the heat to medium. Add the minced garlic, grated ginger, and red chili flakes, sautéing for about 1-2 minutes until fragrant. Then, add the soy sauce, hoisin sauce, rice vinegar, maple syrup, toasted sesame oil, and vegetable broth. Stir to combine and let it simmer for 3-4 minutes, allowing the flavors to meld together.
Return the crispy tofu to the skillet and gently toss to coat it in the sauce. If the sauce is too thin, you can mix the remaining 1 tablespoon of cornstarch with a splash of water to create a slurry, then add it to the skillet to thicken the sauce.
Serve the General Tsos tofu over a bed of cooked rice, garnished with sliced green onions and a sprinkle of sesame seeds. Enjoy your homemade dish!
