I do like Chinese American food, the sweet salty combination is very appealing. I’ve made many versions of Gen Tso’s tofu and this one may be my favorite. The sauce is adapted from a gen tso chicken recipe by Grace Parisi.

First crisp the tofu in your favorite way – today I pressed the tofu, diced it into 1 inch chunks and dredged it in 1 tbsp corn flour, 1 tbsp panko breadcrumbs and 1 tbsp sesame seeds. Then I pan fried the tofu in 1 tbsp oil till the tofu was browned all over. Air frying the tofu works well too.

In the same pan, add another 1 tbsp of oil, 1 tbsp of ginger and 1 tbsp of chopped garlic and 4 scallions chopped into 1 inch chunks. Add the sauce (1/2 cup vegetable broth, 2 tbsp soy sauce, 2 tbsp sugar, 1 tsp sriracha) till it starts to simmer. Make a slurry with 1 tsp of cornflour and 1-2 tbsp of water and add 1-2 tsp at a time till the sauce thickens.

Add the tofu and 1 tsp of sesame oil and toss.

Enjoy over rice