General Tso's tofu (crispy tofu in sweet and spicy sauce)

Steps

1. Wrap the tofu in a clean kitchen towel, place a cutting board and a weight on top, and let it press for 20 minutes until drained of water and firm to the touch. Cut into 2.5 cm cubes.
2. Meanwhile, rinse the rice until the water runs clear and cook covered over very low heat for 12 minutes once boiling, then remove from the heat and let rest for 10 minutes without lifting the lid.
3. Prepare the sauce in a bowl: mix part of the soy sauce with the sugar, black vinegar, Shaoxing wine, hoisin sauce, vegetable broth, and a spoonful of cornstarch until the sugar and starch are completely dissolved. Thinly slice the garlic, grate the ginger, cut the scallions into segments separating the white and green parts, and snap the chilies in half, shaking out their seeds.
4. Place the tofu cubes in a mixing bowl with the remaining soy sauce and toss gently. Add the remaining cornstarch and shake the bowl until each cube is evenly coated in a dry layer; tap off any excess.
5. Heat the frying oil in a wok or deep skillet to 180 °C (350 °F). Deep-fry the tofu in two batches for 4 to 5 minutes until pale golden and crispy, then drain on a wire rack. Bring the oil temperature up to 190 °C (375 °F) and refry all the cubes together for 1 to 2 minutes, until deeply golden and hollow-sounding when tapped.
6. Pour the oil out of the wok, leaving just a thin film. Over medium heat, saute the dried chilies for 30 seconds until darkened and fragrant without burning, then add the garlic, ginger, and scallion whites, stirring for 30 seconds.
7. Stir the sauce to re-suspend the starch and pour it into the wok. Let it simmer for 1 to 2 minutes while stirring, until glossy and thick enough to coat the back of a spoon.
8. Off the heat, toss the tofu into the sauce along with the toasted sesame oil and stir-fry for 20 to 30 seconds to coat, no longer: it must stay crunchy. Garnish with scallion greens and sesame seeds, and serve immediately over the jasmine rice.