Variations on General Tso’s sauce?

I made tso’s tofu for the first time and it was beautiful, but I found the flavour very intense. I love the concept of making crispy tofu and coating it in a thick, sticky sauce, and it was surprisingly quick and easy to make too, but are there any changes I might make to make it a bit easier on the taste buds? Or any other sauces that work with crispy tofu in a similar way?