General Tso's Tofu with noodles

Hey Whiskers,
We had an old family friend over for the weekend so we made an entire vegan Shabbat.  This was one of the main dishes we had and it was absolutely delicious. You really need to spend the time frying the tofu as it gives it a great texture and flavor. It is a pretty simple dish the most complicated and time-consuming part is the tofu. I made the pasta spicy but not overpowering as I quite like the balance of sweet and spicy. All the meatatarians really enjoyed this dish and there were no leftovers. So don't be scared to invite your vegan friends over. I also have a delicious cake recipe I will share soon. Until next time, keep whisking up love and happiness
Sam

Ingredients

• 14 ounces extra-firm tofu 
• 3 tablespoons low-sodium soy sauce (gluten-free if needed, or substitute tamari)
• 1 1/2 teaspoons chili-garlic sauce 
• 1 1/2 teaspoons toasted sesame oil
• 1 tablespoon honey (swap light agave nectar to make vegan)
• 5 tablespoons cornstarch

• 1/4 cup water
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon grated fresh ginger
• 1 to 2 tablespoons chili garlic sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 package skinny noodles
• 2 teaspoon chili flakes
• 1 teaspoon garlic
• 1 1/2 teaspoons sesame oil
• 2 teaspoon rice vinegar
• 3 tablespoons soy sauce

1. Cube tofu. Once cubed, lightly pat it dry with a paper towel.
2. Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.
3. In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, and sesame oil.
4. In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.
5. Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired.
6. Boil water and cook the pasta till al-dente. Drain and toss lightly with olive oil so it doesn't clump.
7. Mix the chili flakes, garlic, sesame oil, rice vinegar and soy sauce, Then toss with sauce. 
8. Then add the tofu, toss and serve. Can be served with crushed peanuts.