5 from 2 votes
For the General Tso's Variation
This sauce makes enough to coat about 1 block of super firm or extra firm tofu, cubed, breaded and air fried. Or about one half of a head of cauliflower, pieced, breaded and air fried.
Course: Appetizer, Main Course
Cuisine: America, Chinese, vegan
Author: Monson Made This
  • 3 tablespoons Bragg's Liquid Aminos or soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sherry
  • 2 teaspoons sesame oil
  • 3 tablespoons agave nectar or sugar
  • 1 tablespoon cornstarch
  • 1/4 cup veggie stock or water with enough bouillon to make 1/4 cup of broth.
  • dried chili or chili flakes to taste
  • toasted sesame seeds
  • green onion, thinly sliced
  1. Combine all of the ingredients down to the chili flake in a bowl or measuring cup. Stir until the cornstarch is blended in. Pour the mixture into a pan, on medium heat, and allow to come to a simmer. Stir constantly. Do not walk away. When the sauce has thickened, is bubbling all over, and appears to no longer be cloudy from the cornstarch, add the chili. Stir and allow to bubble for another minute. Turn off the heat. Add your breaded and air fried pieces, toss to combine. Serve with a sprinkling of green onion and sesame seeds.