General Tso's Tofu

There is something so good about the sweet, sour and spicy combination in General Tso's sauce. There are a few special ingredients, but try to get them...they will last in your pantry for a good while so you can make this recipe again and again. And you will definitely want to because it's much cheaper to make at home than take out!

General Tso's Tofu
1 package tofu cut into triangles (if in water, drain and press. if vacuum sealed, you're ready to go, just pat with a towel to remove any moisture)
1/2 bag broccoli florets (steam in bag or use a steamer)
5 (or more!) dried thai red chilis
3 spring onions (chopped into rings and separate white and green parts)
4 garlic cloves (chopped)
1/2 inch fresh ginger (peeled)
3 Tbsp rice vinegar
1/2 tablespoon Shaoxing Wine* (or dry sherry cooking wine)
2 tablespoons soy sauce
1/2-1 tablespoon dark soy sauce (if you don't have dark, use additional lite soy sauce)
2 tsp vegan "oyster" sauce
1/4 C water
2 1/2 Tbsp sugar**
2 tsp cornstarch
*This wine is made from fermented rice, and it gives General Tso's the characteristic color and flavor. If you can, check the vegan-ness of your alcohol. I've only found one that is certified vegan here.  The internet suggests a dry sherry as a substitute, although I haven't tried this myself.

**Don't skimp on the sugar, this gives it the distinct, takeout food you know isn't good for you taste!

1. In a bowl whisk soy sauce, dark soy sauce, vinegar, "oyster" sauce, wine, water, sugar and cornstarch. Set aside.
2. In a small food processor pulse garlic and ginger until it is a paste.
3. In a wok or medium-large skillet heat oil to medium. Add chilis and white part of green onions. Saute for 1 minute.
4. Add garlic-ginger paste and tofu. Saute until beginning to brown, stirring frequently so nothing sticks and turn the tofu so that each side gets golden. 
5. Re-whisk sauce to make sure to get anything that settled to the bottom (most likely the sugar) and add to wok. Cook until sauce thickens, stirring frequently.
6. Serve with fresh jasmine rice and steamed broccoli. Garnish with the green part of the spring onion.