Fried Tofu Variation

1. Cut the tofu brick into 1/4 inch slices, then cut these individual slices into little 1/4 'fries' or fingers. Take a large sealable bowl or a reusable container, and pour an inch of the teriyaki sauce in it. Place the tofu pieces in a cross hatch pattern inside the container so none of their edges touch. Pour in enough sauce to cover all of the tofu.
2. Seal the container and place in the fridge for at least 2 hours -- I've let it marinate overnight as well. After the tofu has marinated, take it back out of the fridge and drain and discard the sauce, and place the tofu on a dish with a few paper towels to soak up any excess sauce.
3. Pat the tops of the tofu with another paper towel or two to get any excess sauce. Place the corn starch in one small bowl and the egg substitute in another. Next, using the 'wet hand/dry hand' technique dip each tofu piece in the egg substitute wash, then completely cover each with corn starch.
4. Remove the excess corn starch from each piece and then place on yet another dish, tapping lightly to get even more excess corn starch off. Take a wok or some other deep pan for frying. Place 4 or 5 pieces of tofu at a time in the oil, fry each piece on each side for about 30 seconds or so until each are uniformally golden brown all around.
5. Take the oil off the heat and place maybe 2 tablespoons of vegetable oil in another wok or pan and heat. Add the vegetables and heat them but make sure they are still crunchy. Remove from heat. Portion the vegetables out and then add 5-10 of the fried tofu pieces to each. Enjoy!
The fried tofu can also be cooled down and just placed on a salad. And they do keep in the fridge for a day or two. The only thing is that if you heat them back up in a microwave the corn starch 'breading' tends to come off the tofu.
Source of recipe: This recipe was inspired by General Tao's Tofu.