General Tso ’s Tofu

Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the extra firm tofu (2 blocks) into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Add the [extra firm tofu] to a medium bowl and add in the avocado oil (2 tbsp) and soy sauce (1 tbsp). Toss with a spatula until evenly coated, then sprinkle the cornstarch (0.33 cup) on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through. Start 30m timer

Whisk the hoisin sauce (2 tbsp), chili garlic sauce (1 tbsp), soy sauce (1 tbsp), rice vinegar (2 tsp), cornstarch (1 tbsp), and water (0.75 cup) together in a small bowl. Set aside.

Warm the avocado oil (1 tbsp) in a large sauté pan, large skillet, or wok over medium heat, then fry the white parts of the onions (3 green), garlic (4 cloves), and fresh ginger (1 inch) for 3-5 minutes. Whisk the [hoisin sauce] well to make sure the [cornstarch] is dissolved, then pour into the pan. Bring to a simmer and cook for 3 to 5 minutes, until the sauce is thick and glossy. Add the cooked [extra firm tofu] and sesame seeds (1 tsp) to the pan and mix well; cook for an additional 1 to 2 minutes, until warmed and coated evenly in sauce. Start 7m timer

Serve warm over rice and vegetables (or as desired) and topped with the remaining [green onions]. Leftovers will keep in the fridge for up to 5 days.