In a medium bowl whisk together the soy sauce, Redpath® Dark Brown Sugar, rice wine and garlic powder. Add the tofu and stir to coat. Let tofu marinade for 30 minutes.
In a separate bowl whisk together the egg white, cornstarch and water until no lumps of cornstarch remain. Add the marinated tofu to the egg white mixture and stir gently to coat.
Heat the sesame oil in a large nonstick skillet over medium-high heat.
Remove the tofu pieces from the egg white mixture with a slotted spoon, allowing excess coating to drip off. Add the tofu to the hot oil, immediately stirring to separate the tofu into individual pieces. Cook, stirring, until tofu is golden brown and crispy on all sides, 6 to 7 minutes.
Place tofu on a paper towel lined plate; set aside while making the sauce.
In a bowl whisk together the stock and cornstarch until no lumps remain. Add the Redpath® Dark Brown Sugar, packed, soy sauce, rice wine vinegar, hoisin sauce, tomato paste, chili sauce and pepper; whisk until smooth and set aside.
Return skillet to medium heat and add sesame oil. Add the green onion, garlic, ginger and chili flakes; sautée, stirring, until onion is softened, 2 to 3 minutes.
Add the stock mixture to the skillet and cook, stirring, until sauce comes to a boil and thickens, about 3 minutes.
Stir in the fried tofu to coat with the sauce and heat through, about 1 minute. Serve immediately garnished with sliced green onion and toasted sesame seeds.
*For a complete vegetarian meal serve General Tao Tofu on rice or noodles with steamed snow peas or broccoli.
*To make General Tao Chicken substitute cubed chicken breast for the tofu, frying the chicken in the egg white and cornstarch coating until it is no longer pink inside and registers 165°F (75°C) on an instant read thermometer.