General Tso's Chicken minus the chicken
In a bowl, shake the tofu with the cornstarch to coat.
In a large skillet over medium-high heat, heat the oil. Add half of the tofu cubes and fry, turning from time to time, until they’re golden brown and crisp. Transfer the tofu cubes to a plate lined with paper towels to drain excess oil. Repeat the steps to fry the remaining tofu cubes, adding more oil as needed. Drain and set aside.
In the same skillet, cook the garlic and ginger together for 1 minute. Add more oil, if needed.
Add the vegetable broth, green onions, maple syrup, soy sauce, ketchup, and sriracha sauce, and stir to combine. Simmer for a few minutes to thicken, then stir the fried tofu into the sauce to reheat it.
Serve over steamed rice and garnish with sliced green onions and sesame seeds.