1 pkg firm tofu
1 egg
3/4 cup cornstarch
vegetable oil
1 diced white onion
2 tbs minced ginger
2 tbs minced garlic
1 1/3 cup vegetable stock
4 tbs soy sauce
4 tbs sugar
red pepper flakes, to taste
2 tbs white vinegar
1 pkg mushrooms, sliced
rice and steamed broccoli to round out meal, if desired

Drain tofu and cut into pieces about 1/2 an inch cubed. Press in a thick towel under heavy books (put a plate under them to prevent them getting damp) for at least 30 minutes to remove all excess moisture. Freeze overnight for texture, if desired.

Combine vegetable stock, soy sauce, sugar, red pepper flakes, vinegar, garlic, and ginger in a reasonably large sealable container (lunch-sized glass lock is fine). Add tofu cubes, covering them as much as possible. Marinate in fridge (2 hours should be good).

Mix egg with 3 Tbs of water. Retaining marinade for later, remove tofu cubes and dip in mixture.

Sprinkle cubes with corn starch to completely cover.

Bake at 325 degrees for 30 minutes.

Heat oil for frying in pan. Fry cubes in oil until golden brown and crispy. Drain oil and corn starch crumbs.

Heat 3 Tbs of vegetable oil in pan and add onions and mushrooms. Sautee until brown.

Mix 2 tbs of water and 1 tbs of cornstarch. Add mixture and marinade to pan, stirring well.

Add tofu to pan and toss to coat evenly in sauce.

Serve immediately over your choice of rice, with steamed broccoli.