Step 1

Cut the tofu into cubes.

Step 2

Either use a tofu press, or use a heavy kitchen pan to squeeze out excess liquid from the tofu. Place the cubes of tofu in between a wad of absorbent kitchen towels/kitchen paper. Place a heavy cast iron pan on top of the tofu, and let it rest for 30-40 minutes. This step will help the tofu crisp up better.

Step 3

Preheat the oven to 180 C or 350 F while the tofu is being pressed.

Step 4

Once the excess liquid is squeezed out, transfer the tofu cubes to a mixing bowl. Add cornstarch, sesame oil and salt. Toss to coat the tofu cubes evenly.

Step 5

Spread them out on a lined baking sheet.

Step 6

Bake the tofu at 350 F or 180 C for 30 minutes until you see the tofu starts to brown. Take out the pan and keep aside.

Step 7

While the tofu is baking, prepare the General Tso’s sauce on the stovetop.

Step 8

In a bowl, combine the rice vinegar, soy sauce, hoisin sauce, brown sugar. Keep aside.

Step 9

In a skillet, heat sesame oil and add the minced ginger and garlic. Sauté until fragrant.

Step 10

Add the sauces and lower the heat. Add a slurry of cornstarch mixed with cold water.

Step 11

Stir with a wooden spatula until the sauce is thick and coats the back of a spoon. Turn off the heat.

Step 12

Now add the crispy baked tofu to the sauce in the skillet and give it a good stir. The tofu should be evenly coated with the sauce.

Step 13

To serve, garnish with chopped scallions and sesame seeds.