First stir in all ingredients for sauce in a bowl and keep it aside.
In a zip lock bag, add tofu cubes. Pour in rice wine vinegar and soy sauce into the bag. Lock it and shake well ensuring every tofu cube is coated in sauce evenly.
Set aside the bag and let it marinade for atleast 20-30 minutes.
Unlock the zip, drain out excess sauce from the tofu into a bowl. Do not discard this sauce. We will use it back in stir fry sauce.
Add corn starch into the bag, zip-lock and toss tofu well to coat evenly in corn starch.
Heat oil in a pan. Fry tofu coated in corn starch until golden brown on all sides. Fry tofu in batches if you have to. Remove fried tofu on to a plate.
Into the same pan add dried red chilies. Pour in the sauce prepared in step 1. Keep stirring.
Let it cook for a minute. Add left over excess sauce drained from tofu into the pan and cook stirring constantly.
Add scallion and stir again. Put fried tofu back into the pan.
Toss well until all tofu is evenly coated in sauce.
If the sauce turns thick during the cooking process, thin it by pouring a few tablespoons of vegetable stock or water.
Serve General Tso’s Tofu with rice and some steamed or sauteed broccoli or beans on the side.
Garnish with green onions, sesame seeds.