1 package extra firm tofu
36 oz vegetable broth
1/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup sugar
4 tablespoon sesame seed oil
1 clove fresh chopped garlic
1 teaspoon cornstarch
Cube the tofu and heat 2 tablespoon of sesame seed oil in a large skillet. Moisten tofu chunks and roll them in cornstarch. Then pan fry until golden. Set aside on a paper towel to drain any remaining oil.
In a sauce pan combine vegetable broth, soy sauce, red wine vinegar, sesame seed oil, and garlic. Mix well and add sugar when the mixture is at a slow boil.
When sugar has dissolved, turn the heat down to maintain a simmer. In a cup, mix one teaspoon of cornstarch with two teaspoons of hot water. mix well then add to the sauce.
Stir constantly while bringing the sauce to a medium boil. The sauce will continue to thicken as you stir it. (If you need to add more cornstarch for a thicker sauce you can do so by mixing it with more hot water.)
When the sauce is thickened put the tofu and the sauce into the skillet and simmer tofu in sauce for three to five minutes. Serve over rice and drizzle extra sauce. As always, enjoy!