• 1 box of firm tofu
• egg substitute for 1 egg
• 3/4 cup cornstarch
• vegetable oil for frying
• 3 chopped green onions
• 1 Tablespoon minced ginger
• 1 Tablespoon minced garlic
• 2/3 cup vegetable stock
• 2 Tablespoons soy sauce
• 4 Tablespoons sugar
• red pepper to taste
• 1 Tablespoon sherry (optional)
• 1 Tablespoon white vinegar
• steamed broccoli

1. Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
2. Heat oil in pan and fry tofu pieces until golden. Drain oil.
3. Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
4. Serve immediately with steamed broccoli over your choice of rice.

I wish I could take credit for this recipe because it's so good, but alas the credit goes to another vegweb member (ast least the pictures mine!)