A delicious (and healthier!) replica of those delectable deep-fried tofu cubes you get at Chinese restaurants.  Gluten-free if you use GF soy sauce. 

Ingredients

For the tofu:

• 1 block extra firm tofu, pressed
• 2 egg whites
• 2 TBSP corn starch
• 1/4 C high-temp vegetable oil (canola or peanut work well)
• 2 C chopped veggies of choice (I used red bell pepper)

For the sauce:

• 2 TBSP soy sauce
• 2 TBSP seasoned rice vinegar
• 1 TBSP toasted sesame oil
• 1 TSP crushed garlic
• 1 TSP chili sauce (Sriracha)
• 1/4 C sugar
• 2 TBSP corn starch
• 3/4 C cold water

Directions

Make sauce:

1. Combine soy sauce, vinegar, sesame oil, garlic, chili sauce and sugar in a small bowl.  Whisk until smooth.
2. Separately, combine corn starch and water.  Stir until smooth. 
3. Slowly incorporate corn starch mixture into soy sauce mixture.
4. Transfer to small saucepan and cook over low heat, stirring frequently, until thickened, 3-5 minutes.
5. Remove from heat and set aside.

Make tofu:

1. Preheat oven to 375*.
2. Heat oil in a large skillet or wok over medium.
3. Remove as much water as possible from tofu.  Slice in to 3/4" cubes.  Press again with a paper towel to remove additional moisture.
4. In a large bowl, whisk egg whites until thick and foamy.  Fold in corn starch and stir until incorporated.
5. Toss tofu cubes in egg mixture to coat evenly.
6. Carefully add tofu cubes to pan, arranging in a single layer.  (Cook in batches if necessary.)  Cook until golden brown on all sides, turning carefully to prevent batter from detatching.  Transfer to a baking sheet and move to warm oven to cook for an additional 10 minutes.
7. Meanwhile, add veggies to the same pan and cook until just barely tender.  (4-5 minutes for bell pepper.)
8. Toss tofu and veggies with sauce and serve over rice or noodles.  (Note: sauce will thicken as it stands; add a little warm water to loosen it up if necessary.)

Servings: 4  (Unless you are a ravenous beast.  In which case...2.)

Preparation Time: 45 minutes