Cook rice as directed, set aside. I like to stir in vegan butter & salt.
Cut tofu into small cubes then press out water witih paper towels. You can use something heavy on top to press the tofu. Set aside once done.
In a large sauce pan over medium heat, combine all sauce incredients except the 1 tbsp of corn starch and 1 tbsp of water. Whisk to combine.
Whisk the 1 tbsp of corn starch and 1 tbsp of water in a seperate bowl then add to the sauce pan and bring heat to a low simmer. Cook for 3-5 minutes until sauce has thickened. Remove from heat and set aside once done.
Add almond milk and apple cider to a mixing bow, stir to combine then let sit for a few minutes. While that rests, add corn startch and a bit of salt in another mixing bowl, whisk to combine. This will be your dreging station.
Heat canola oil in a large pot over medium. While canolia oil is heating, you will begin dredgin the Tofu. Dip the tofu first in the corn startch mixture, then dip into almond milk mixture, then back in cornstarch. Shake off excess powder thne repeat till all cubes are coated.
Lower canola oil pot to low/medium heat and begin carefully dropping in the tofu cubes. Use tongs to turn as needed. Cook each side about 5 minutes. Lay paper towels down to set tofu cubes on once fried to absord the excess oil.
Reheat the sweet & sour sauce then add all fried tofu cubes to sauce pan. Stir till evenly coated.
Divide rice into 2 serving bowls, add sweet & sour tofu, chopped green onions, and sesame seeds. Ready to serve!