1 block firm or extra firm tofu
1/3 cup each egg substitute and water
1/4 cup flour
1/8 cup cornstarch and 1-2 tablespoons. cornstarch.
1/4 teaspoon each cayenne pepper and black pepper
1/4 teaspoon salt
1/3 cup spicy szechuan stirfry sauce
juice and zest of 1 orange
2 heads broccoli, cut into florets
1 can sliced water chestnuts, 1 tablespoons. sesame seeds
1 small can pineapple chunks
3 tablespoons. oil for stir frying
1 red pepper, cut into strips
3 green onions, chopped
Begin by cubing the tofu and cutting up all the vegetables and setting them aside.
Mix the egg replacer and water in a good sized bowl and mixing the flour, cornstarch, cayenne and black pepper and salt on a plate or baking dish. Coat the tofu with the egg wash, and dredge it in the flour mixture until it is well coated. (This works best if the tofu is drained and pressed first.) Add the dredged tofu to the already hot oil and stirfry until it is golden brown and crispy on the outside. Careful, this has a tendency to stick to even non-stick pans. If you like, now would be a good time to remove the tofu, and drain some oil so it doesn't end up in the final product.
Add the vegetables except the pineapple and sesame seeds and continue cooking till half of desired doneness. At this point, add the stirfry sauce and orange juice/zest, and cornstarch. Cook until the vegetables are done and the sauce is thicker. Add the pineapple and sesame seeds and continue cooking for another 30 seconds or so.
Please feel free to make suggestions (especially for a tofu marinade) and also feel free to change and tweak this as much as you like. Hope you enjoy it!