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1
Take tofu out of liquid it came in and chop into 1 inch cubes, press these between two towels to take out the moisture and dry them.
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2
Mix rice vinegar, rice wine, soy sauce, garlic, ginger, 2 Tbsp Sesame oil, and chili oil to taste. Add to this the cubes of tofu, cover and let marinate in refrigerator at least 4 hours, preferably over night.
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3
Next, remove the tofu from the marinade. Try to remove as much outer moisture from them as you can. Set them aside.
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4
Take the marinade and add to it the 5 tsp Cornstarch and 1/2 cup sugar. Then whisk it together.
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5
In a large sauce pan bring the marinade (now General Tso's Sauce) to boiling over medium low heat. It should be thick when done. Then remove from heat.
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6
Beat two eggs, and immerse the tofu in them, covering all sides with egg. Then remove the tofu and place it on a paper towel. Then toss the tofu in the 1/2 cup cornstarch to lightly cover each side. Shake off the excess.
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7
Heat 1/2 cup oil in a large frying pan over medium heat. Then place in the tofu, turn it during cooking so that each side gets browned.
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8
When all sides are browned, place the tofu on a paper towel to get rid of excess oil. Then add the tofu into the sauce and heat over low for 3-5 minutes until everything is heated through.
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9
Enjoy.
