Start by pressing the tofu. Wrap the frozen tofu block in a clean kitchen towel and place a heavy object on top to squeeze out excess moisture. Let it sit for about 30 minutes. After pressing, cut the tofu into bite-sized cubes.
In a mixing bowl, combine 3 tablespoons of low-sodium soy sauce, 1 ½ teaspoons chili-garlic sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon honey (or agave nectar). Add the cubed tofu to the marinade and let it sit for at least 15 minutes.
After marinating, sprinkle 5 tablespoons of cornstarch over the tofu, ensuring each piece is well-coated. This will help achieve that crispy texture when frying.
In a large skillet or wok, heat 2 tablespoons of canola or grapeseed oil over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry until golden brown and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.
In a small bowl, whisk together ½ cup water, 2 tablespoons low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon grated fresh ginger, 1 to 2 tablespoons chili garlic sauce, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, and 1 teaspoon toasted sesame oil. Set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the broccoli florets and sliced red bell pepper. Sauté for 3-4 minutes until they are slightly tender but still crisp. Add the green onions and cook for an additional minute.
Return the crispy tofu to the skillet with the sautéed vegetables. Pour the prepared sauce over everything and stir gently to coat. Cook for 2-3 minutes, allowing the sauce to thicken and everything to heat through.
Serve your General Tso Tofu over prepared brown rice and garnish with toasted sesame seeds if desired. Enjoy this flavorful dish with family and friends!
