Crispy tofu chunks are drenched in sweet and spicy gingery sauce and served up with broccoli and rice to make this flavor-packed General Tso's tofu.
Whisk all of the sauce ingredients together in a small bowl. Set it aside.
Cut the tofu into 1-inch cubes (or triangles, or your favorite shape!).
Place the cornstarch into a shallow bowl.
Generously coat the bottom of a large skillet with oil and place it over medium heat. You'll need the oil to be about 1/4 inch thick.
Give the oil a minute to heat up, then dredge a few tofu cubes in the cornstarch, and transfer them to the hot skillet. Add just as many tofu cubes as you can fit without crowding.
Cook the tofu for about 5 minutes, until lightly browned and crisp on the bottom. Flip the tofu pieces and cook for about 5 minutes more, until the pieces are crispy on the opposite sides.
Remove the tofu from the skillet and transfer it to a paper towel-lined plate.
Cook any remaining tofu using the same method, adding oil to the skillet between batches if needed.
If the skillet is dry at this point, add a dash more oil. Raise the heat to high.
Add the chile peppers and white parts of scallions. Stir-fry for about a minute, until the scallions become fragrant and the chiles darken a bit.
Add the broccoli to the skillet and continue stir-frying until the broccoli is tender-crisp and bright green, about 4 minutes.
Return the tofu to the skillet and add the sauce. Flip everything a few times to coat the broccoli and tofu with the sauce.
Cook everything just until the sauce thickens, about 1 minute.
Remove the skillet from heat and sprinkle with green parts of scallions, and sesame seeds.
Divide the General Tso's tofu onto plates and serve it with rice.
*For a milder version of the dish, remove the seeds from the dried chiles before adding them to the skillet. You can also skip the chiles altogether, or substitute sriracha or sambal oelek to taste.
Nutrition information includes 1 teaspoon of sesame seeds per serving and does not include rice.