general tso tofu recipe

This is SO GOOD!  My daughter made this while I was out picking strawberries (and sent me this picture) and I was so sad not to get a taste of it hot and fresh.  However, I found the leftovers in the fridge and had a bite of two.  It's delicious!!

general tso tofu recipe (slightly adapted from instantveg.com)
one package (13 ounce) extra-firm tofu
3 large cloves garlic
2 teaspoons soy sauce
1 teaspoon chili flakes
1 teaspoon water
1/2 teaspoon ginger powder
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 head of steamed broccoli or bunch of asparagus
6 cups cooked rice

for the sauce:
2 tablespoons sugar (my daughter used less than half that amount)
1 tablespoon white vinegar
2 tablespoons soy sauce
1/4 cup water
1 teaspoon cornstarch

Drain tofu 30 minutes by setting it in a colander.  Set a plate with a heavy can on top for extra weight to help it drain.
Mince the three cloves garlic finely and put them in a large bowl.  Add the chili flakes, water and ginger and stir to combine.
Cut drained tofu into bite-sized cubes and gently mix it into the garlic sauce until tofu is completely coated.  Cover and let rest in fridge for 1 hour.
In the meantime, make the sauce.  Mix all the sauce ingredients together EXCEPT the cornstarch.  Cover and let rest in the fridge until you're ready to cook the tofu.
Heat oven to 400 degrees F.  Sprinkle 2 tablespoons cornstarch over the tofu and shake to coat evenly or gently stir.  Spread marinated tofu cubes onto a parchment lined baking sheet and bake for 20 minutes.
Heat 3 tablespoons oil in a frying pan over medium heat.  Add the tofu from the oven and stir to coat in the hot oil.
Remove sauce from fridge and whisk in 1 teaspoon cornstarch.  Pour into the frying pan and stir gently until sauce is boiling then turn off heat.
Garnish plated tofu with sesame seeds and serve with steamed vegetables and rice.