For the Tofu
- 1 brick extra firm tofu
- 3-4 TBS cornstarch
- 1-2 TBS canola or vegetable oil
- ½ cup brown sugar
- 3 TBS hoisin sauce
- 3 TBS rice vinegar
- 3 TBS ketchup
- 2 TBS soy sauce
- ½ cup water
- 2 shakes red pepper flakes (more for more spice)
- 1 TBS sesame oil
- 4 green onions , chopped
- 3 TBS fresh ginger , finely chopped
Drain tofu of excess water pressing and let sit 20 minutes. to drain
While waiting for tofu, mix together the first 7 ingredients and set aside.
Heat a skillet on medium with about a ½ inch of vegetable oil inside. While heating, slice tofu into ½" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan and set aside on paper towels.
Wipe pan clean with paper towel and add sesame oil, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.