TOFU PREPARATION:

Remove Tofu from packaging and place on a plate. Place another plate or bacon press or foil covered brick on top of the tofu and let it rest for 2 hours. Draing off the excess water as necessary.

Cut the tufu into 1/4 slices and again into 1" x 1/2 retangles  (the size fo thick bamboo shoots).

Place a paper towel on a dinner plate, lay down the slices and then cover with a paper towel. Once again press for about an hour. This will create very dry thin slices of tofu.

Dip the slices in the egg wash mixture and then coat in the corn meal/corn starch mixture and let pieces rest on a plate for 10 minutes before frying.

In a frying pan heat hot oil to medium hot, fry the tofu for 3-5 minutes per side or until a nice golden brown.

                                     THE SAUCE:

In a sauce pan or medium heat add all the sauce ingredients except the corn starch mixture. Stirring constantly until wll mixed. Slowly add the corn starch slurrey and bring the sauce to a boil then reduce heat. You should have a cream soup like consitency. Adjust the thickness of the sauce by adding a little water to thin or if needed add more corn starch slurrey to thicken.

Coat the fried tofu with the sauce and serve or white rice. Garnish with finely sliced green onion and/or sesame seeds.