Well, I am officially a liar to some degree cause it ended up happening. After opening my freezer to take out chicken, I realized I had tofu that really needed to be used like this week. So the protein ended up changing.
The recipe needs a little tweaking for my general palate but it's a great jumping off point.
2 blocks extra firm tofu pressed and cut into triangles
1/4 cup Soy Sauce
2 tablespoons roasted sesame seed oil
For the Sauce
2 1/4 cups veg broth
1/4 cup corn starch
1/4 cup rice wine vinegar
1/4 cup brown sugar
4 cloves garlic, grated
1 tablespoon ginger, grated
1 1/2 tablespoon Sriracha (optional)
1 tablespoon red pepper flakes(optional)
3 tablespoons sesame seed oil
Sesame seeds to garnish
Cooked white rice
1. Combine tofu, soy sauce and sesame seed oil in a large bowl. Toss until tofu sucks up pretty much all the liquid.
2. Dissolve cornstarch in broth, combine all ingredients for the sauce in a sauce pan. Whisk and bring to a boil. Reduce to a simmer.
3. Preheat oil for frying tofu to 350 degrees. Add cornstarch to tofu and toss to coat. Drop each piece of tofu into hot oil. Fry in batches until golden and drain on paper towels.
Note:If the sauce thickens to much before serving, add a few splashes of broth and whisk in over low heat.
Thanks for looking.