Vegan General Tso's Broccoli

1 Start heating about an inch of oil in a skillet, on medium high.
2 Then pour your aquafaba into a bowl, and whip for a minute with a whisk until frothy. Set aside. 
3 Now, in a separate bowl, combine the corn starch, baking powder, baking soda and salt. Whisk to combine. Then add the 1 Tbsp. tamari or soy sauce and use your hands to mix around and crumble. The mixture should just have a crumbly texture. Add another teaspoon or so of tamari if mixture isn't crumbly enough. 
4 Once the oil is hot, dip the broccoli florets into the aquafaba, then into the corn starch mixture, coating completely with the crumbly dry mixture. Drop into the hot oil and cook on each side for a minute or two until the whole piece of broccoli is brown and crispy. Place on a paper towel. 
5 Repeat with all of the broccoli. 
6 Now make the sauce, add the oil to a wok or skillet, heat on medium high, then add the garlic, ginger, green onions and chilies. Saute for a minute until garlic starts to cook a bit. 
7 In a bowl, combine the tamari, rice wine vinegar, coconut sugar, and corn starch. Whisk to combine, then add to the wok or skillet. Cook for a minute or two until the sugar has dissolved and the sauce has thickened from the corn starch. 
8 Now toss the crispy broccoli into the sauce. Cook for a minute to make sure the broccoli is completely coated. Serve immediately! I recommend with steamed rice!