Part 1

4 preps:

1) Put 2 cups rice in rice cooker

2) Combine 4 tsp cornstarch with 4 tsp water, set aside

3) Dice tofu into 1/2 inch cubes, wrap in towel to drain as much water out as possible. It is helpful to rest a heavy pan on top to maximize results

4) Heat 2 cups vegetable oil to 350 degrees

Part 2

Make sweet orange sauce

In a wok, saute the garlic, ginger and chili

Add the next 7 ingredients

Bring to a boil

Simmer for 10 minutes, reducing to create a thickened sauce

Part 3

Dip tofu into soda water batter

Fry in hot oil, 4 minutes or until golden brown

Drain on paper towels

It will take 4 batches to fry all the tofu using a standard pan

Stir tofu into orange sauce

Serve on rice

Garnish with sesame seeds and sliced scallions

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