The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in General Tso's Tofu are coated in a thin jelly-like layer consisting of cornstarch, liquid and seasoning. The coating is supposed to darken a bit, once it caramelizes in the hot pan. This adds a nice sweet-sour taste and appetizing gloss. (This is a nice example.)
The coating stuck well to the tofu cubes as long as they were raw. But once I had stirred the cubes in a hot pan, the coating came off the cubes and accumulated in lumps that eventually stuck to the spatula.
How can I prevent the coating from coming off the cubes while stir-frying? Is there a way to do this without deep-frying?