General Tao Tofu

• Sauce
• 1/4 cup chicken broth or 1/4 cup vegetable broth
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• 1 teaspoon sambal oelek
• Stir-Fry
• 454 g firm tofu, cubed and blotted dry
• 2 tablespoons cornstarch
• 1/4 cup canola oil (I used only 1/8 cup of oil and cooked the tofu in one batch)
• 4 green onions, finely chopped
• 1 teaspoon fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• salt and pepper
• Sides
• 1 broccoli, cut into florets steamed
• steamed rice

1. Sauce: In a bowl, combine all the ingredients. Set aside.
2. Stir-Fry: In a large bowl, dust the tofu with the cornstarch. Shake to remove any excess. Set aside on a plate.
3. In a wok, heat the oil. Fry the tofu, half at a time, until lightly browned. Season with salt and pepper. Remove the tofu from the wok with a slotted spoon and set aside on a plate lined with paper towels.
4. In the wok, fry the onions, ginger, and garlic for 1 to 2 minutes. Add oil, if needed. Add the sauce and bring to a boil. Add the tofu and cook, stirring to warm through, and coat thoroughly with the sauce. Serve immediately over rice. Serve with broccoli.

sauce, chicken broth, brown sugar, soy sauce, rice vinegar, ketchup, cornstarch, sambal oelek, fry, firm tofu, cornstarch, canola oil, green onions, fresh ginger, garlic, salt, sides, broccoli, rice

Taken from www.food.com/recipe/general-tao-tofu-496252 (may not work)