This can be made using tofu, or tempeh, mushrooms, or Butler soy curls.  I am using extra firm tofu here, but feel free to substitute.

Ingredients
• 1 package extra firm tofu
• 2 T tamari, soy sauce or Bragg Liquid Aminos™
• 2 T Shaoxing wine or sweet mirin (or water)
• 2 T unmodified potato starch, cornstarch or arrowroot powder
• 2 T all-purpose flour or rice flour
• toasted sesame seeds for garnish (optional)

For the Sauce
• 1 T peanut oil or other cooking oil, plus more for frying
• 2 cloves garlic, minced
• 2 tsp grated ginger
• 1 cup vegan chicken broth or vegetable broth
• ¼ cup fresh lemon juice
• 2 T organic sugar, or to taste
• 1 tsp fresh lemon zest
• 1 tsp Sriracha™ or other hot red pepper sauce
• 4 tsp unmodified potato starch, cornstarch or arrowroot powder, dissolved in just enough water to create a slurry
• sea salt or kosher salt, to taste

Preparation
Press the tofu to remove excess water.  After pressing, slice into small 3/4″ cubes.

Place the cubes into a food storage bag and add the tamari and wine/mirin. Seal and marinate in the refrigerator for a minimum of a few hours and best overnight.

Drain the excess marinade from the bag and add 2-4 tablespoons starch and the flour. Seal and gently toss to coat evenly. Place on a plate to dry while the sauce is prepared.

Add the 1 tablespoon oil to a medium saucepan and place over medium-low heat. Add the garlic and ginger and sauté for 30 seconds. Add the remaining sauce ingredients except for the starch slurry. Bring to a boil, whisk in the starch slurry and stir until thickened. Taste the sauce and add additional sugar or salt as desired. Reduce the heat to low to keep warm.

In a wok or deep skillet, heat 1/4 inch of oil over medium-high heat. When the oil begins to shimmer, carefully add the cubed tofu and fry until golden brown. Transfer to a plate lined with paper towels to drain.

Add the fried tofu to the lemon sauce and toss gently to coat. Serve immediately and sprinkle with the toasted sesame seeds.