Step 1

Begin by making the rice. Add one cup of dried rice along with 2 cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 20 minutes until all the water has absorbed and the rice has doubled in size. Note: if using brown rice, follow the instructions on the back of the packaging as the amounts will be different.

Step 2

While the rice cooks, cut the tofu into 1" cubes and place in a shallow dish along with 1/4 cup vegetable broth, 3 tablespoons soy sauce, and 2 tablespoons rice vinegar. Let marinate for at least 30 minutes. You can marinate it for as long as overnight if you'd like.

Step 3

Drain the tofu through a colander and place in a large bowl. Add 1/3 cup of cornstarch and toss to fully coat the tofu. Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil. Once the oil is hot, add the cornstarch coated tofu. Stir fry the tofu for 5-7 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove from heat and transfer the tofu into a small bowl.

Step 4

Return the skillet to heat and add the garlic and ginger. Sauté for 30-60 seconds until they are golden and fragrant. Whisk together the remaining ingredients for the General Tso's sauce and add to the saucepot, stirring until thick. This should take 1-2 minutes. Add the tofu back to the pan and stir together so that the sauce fully coats the tofu.

Step 5

Serve immediately over rice with green onions and sesame seeds.