This one is a take on bang bang shrimp, with a spicy and sweet glaze coating the crispy as heck tofu. Perfect for a salad, noodle dish or on rice. Also as a side dish on its own!
1. In a medium pan, combine the sauce ingredients and heat over medium heat, until thickened. Stirring so nothing burns. Set aside.
2. In a shallow bowl, whisk together cornstarch, salt and pepper.
3. In another bowl, whisk together milk, salt and pepper.
4. Heat vegetable oil in a deep pot to 350F, there should be a few inches of oil in the pot, we are shallow frying the tofu. If you don't have a oil thermometer, put a pinch of corn starch in the oil, if it starts bubbling right away, then it's at the right temp.
5. Place the tofu in the milk mixture and evenly coat. everything. Then put the tofu in the cornstarch mix, knock off the excess and set up a plate to fry. Repeat until all the tofu is breaded.
6. Fry off the tofu in batches, not to overcrowd the pot. Fry for 5-7 minutes, until golden brown. Once golden, place on a paper towel lined plate to drain.
7. Once all the tofu is fried, place in the pan with the bang bang sauce. Reheat everything and stir until all sticky and evenly coated.
8. Place on a large platter and garnish with cilantro, green onions and sesame seeds. Enjoy :)
