General Tso's Tofu

Adapted from this recipe over at Veggie by Season

1 block of extra firm tofu, pressed and cubed in 1" pieces
1 tsp. olive oil
2 medium carrots, peeled and sliced thinly
12 oz. frozen broccoli
12 oz. frozen snow peas
1 15 oz. can of corn

sauce:
3 garlic cloves, minced
1 scallion, minced
1/4 c. soy sauce
1 tbsp. rice wine vinegar
1/2 tbsp. apple cider vinegar
1/2 tbsp. water
1 tsp. olive oil
1 tbsp. brown sugar
1 tsp. hot sauce (I used Louisiana Hot Sauce)
1 heaping tsp. cornstarch (I used whole wheat flour because it's what I had)
10 Japones chilies

Optional: the original recipe called for sesame oil instead of olive oil but sesame oil is 1) expensive & 2) I never use it, so I subbed out olive oil.  But I read several places that if you want to get the sesame flavor, just roast sesame seeds with olive or vegetable oil & add that.

Directions:
Place tofu in a press, set aside for 5 minutes.  (I pressed mine 3 times for several minutes each & it still could've used more pressing.)

Steam vegetables for ~10 minutes.

In a small dish, whisk together all sauce ingredients except chilies.

Heat a wok over medium-high heat.

Add 1 tsp. oil and tofu & toss to sear the outside.

Whisk sauce mixture again (make sure to get cornstarch [flour] if it settles to the bottom), pour over tofu, toss in chilies.

Use a spatula to gently mix tofu and sauce, bring to a simmer and turn to low heat.

Simmer for a couple minutes, sauce will thicken quite a bit.

Spoon vegetables into bowl, spoon tofu and sauce mixture over top.  Serve with rice.

Serve immediately.

Umm, why have I never tried tofu before?!  This was a delicious meal.  Drew was super opposed to the idea of tofu but he even loved it!  This will become a regular dish at our house!