I doubled the sauce, added the juice of a whole fresh orange, and kept the red pepper flakes and sugar the same amount as a single recipe.  This is SO GOOD.  My non-vegan husband and neighbors loved it!!!

So you don't have lumps with cornstarch...don't just dump OR sprinkle it in...Make an "emulsion".....put cornstarch in a small bowl and very slowly add the liquid to it as you keep stirring and kinda mashing it....it will look like paste at first but as you slowly add more liquid you won't have any lumps....then you can pour that into the dish your trying to thickin. And whala..no lumps!

Before making this, I had a good read through the reviews [as I usually do] and was surprised to see how many people rate this recipe higher than General Tao's tofu. I told my husband and he thought that was a big call, as he absolutely loves General Tao's and asks for it all the time.
So anyway, going in with that in mind, we really enjoyed this, probably not more...but it was still damn good.
I used about five cloves of garlic, two spring onions, the juice of three whole oranges, two tbsp vinegar, four of soy sauce, a quarter cup loosely packed brown sugar, and only about a tbsp of water. Oh, and only a quarter teaspoon of chilli, as I was cooking for my parents.
It was also the first time I have pre-frozen tofu, and I was FREAKED out by the chicken-y nature of it. It was good, but scary. That's all.
 

This was really good. I doubled the sauce as recommended and added orange zest to give the sauce more orange flavor. Also, I coated the tofu in panko then sauteed it to give it some extra crunch. Served it with brown rice and edamame. Delicious.

I thought this was okay... I didn't like the flavor all the brown sugar gave to it... if I make this again I will only use 2 T white sugar and maybe skip the soy sauce... I used oj instead of water except for 2 T... I think I will try my own twist on this recipe

I browned 1 pack of firm tofu with garlic and some dried herbs, added 2 diced carrots and a crown of broccoli, then pan-fried it all together with a splash of wine.

For the sauce, I followed the recipe's measurements but skipped the onions and subbed water with white wine.

The sauce is inda strong for my tastes, but when it's that itty bitty amount to cover the veggies and the tofu, it turns out just right.

Thanks for dinner!

This was fantastic!!!!!  Even the non-veggies still loved it!  The tofu was perfect, i added some salt and pepper to taste while it was browning.  Would make this MANY more times and its already added into my cook book!  The measurements were perfect, made just enough for 2 large portions.
Thank you so much!

This is a good recipe. I froze my tofu beforehand to give it a great texture for this dish.