General Tso's Tofu with Broccoli and Sauce

Mix together 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 2 teaspoons chili sauce, a pinch of salt, and a few dashes of white pepper in a shallow bowl. Add tofu cubes and marinate for at least 30 minutes or overnight, flipping occasionally.

Rub the marinated tofu with a thin layer of cornstarch.

Pan fry the tofu in a heated non-stick pan with 2 teaspoons oil until golden brown on all sides. Let cool.

To make the sauce, add 2 teaspoons of oil to a non-stick pan, saute minced ginger and then minced garlic until aromatic, stirring continuously.

Add the softened dried chilis and stir fry for a few seconds.

Pour in the sauce mixture (3 tablespoons soy sauce, 1.5 tablespoons maple syrup or 1 tablespoon organic sugar, 1 tablespoon Chinese black vinegar or rice vinegar, 1 teaspoon corn starch mixed in 3 tablespoons water) and let it simmer for a minute or two until slightly thickened.

Add the blanched broccoli and tofu, toss quickly until coated with sauce.

Sprinkle with sesame seeds before serving.

For a gluten-free version, substitute soy sauce with tamari.