Start by pressing the tofu to remove excess liquid. If you don't have a tofu press, place the blocks of tofu on a plate or baking sheet, cover with paper towels, then top with heavy books or skillets for 15-30 minutes.

Once pressed, tear tofu into small bite-sized pieces and place into a large mixing bowl. You can slice the tofu with a knife, but tearing it gives the tofu a better texture. Plus, it ends up looking more like chicken pieces instead of uniform tofu cubes.

Drizzle tofu pieces with avocado oil and coat with cornstarch and soy sauce. Toss to combine. Bake in the oven at 400F for 30 minutes, flipping once halfway though.

As the tofu cooks, warm avocado oil in a large skillet over medium heat. Cook the garlic and ginger until fragrant. Whisk homemade general tso's sauce ingredients together in a small bowl then pour into skillet.

Lower the heat and whisk sauce as it thickens. Add cooked tofu and stir well to coat. Serve and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.