General Tso's Tofu

Ingredients

• 10 ounces firm tofu (cubed)
• 2 tbsp tamari or soy sauce
• 1 tbsp apple cider vinegar
• 6 tbsp cornstarch
• Oil of your choice (I used extra virgin olive oil)
• 2 cloves of garlic (minced)
• 3 tbsp tamari or soy sauce
• 3 tbsp apple cider vinegar (see notes)
• 3 tbsp vegetable stock or water
• 3 tbsp brown sugar
• 1 tbsp cornstarch
• 1/8 tsp red pepper flakes (optional)

Instructions

• Place the tofu cubes in a bowl or shallow dish.
• Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
• Drain the tofu and discard the marinade.
• Transfer 1/3 of the tofu cubes to a freezer or plastic bag with 2 tbsp of cornstarch and toss to coat. Repeat this step with the rest of the tofu cubes and cornstarch. Add more cornstarch if needed.
• Once the tofu cubes are coated with the cornstarch, heat some oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
• Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside.
• Add the garlic to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown. Set aside.
• Mix all the sauce ingredients in a bowl (tamari or soy sauce, apple cider vinegar, vegetable stock or water, sugar, cornstarch and red pepper flakes). Set aside.
• Add the sauce to the skillet where you had your cooked garlic and cook over medium-high heat until it thickens, stirring frequently. 
• Finally, add the tofu cubes, stir and cook for 1 to 2 more minutes.
• Serve with some cooked white rice and garnish with some sesame seeds and chopped chives (optional). Keep leftovers in an airtight container in the fridge for up to 5 days.