Tofu
1 (16-ounce) package extra-firm tofu, pressed and cubed
2 tablespoons Tamari sauce
1/4 cup cornstarch
2 tablespoons vegetable oil, plus more as needed
2 large strips of orange zest, removed with a vegetable peeler
2 garlic cloves, minced
2 teaspoons minced fresh ginger

Sauce
1/4 cup maple syrup
2 tablespoons Tamari sauce
1 tablespoon Sriracha
juice of 1 orange
1 tablespoon cornstarch

Optional
steamed broccoli
cooked rice
sesame seeds

Directions for Sauce
In a small bowl, whisk together the maple syrup, Tamari, Sriracha, orange juice, and cornstarch until the cornstarch has dissolved. Set aside.

Directions for Tofu

1. In a large zip-top bag, combine the tofu, Tamari, and cornstarch. Toss to coat — the cornstarch will become goopy.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over. Add more oil between batches as needed.
3. Return all the tofu to the skillet and add the orange zest, garlic, and ginger. Cook for about 3 minutes.

Add the sauce to the skillet with the tofu and reduce the heat to low. Cook for 5 minutes more, until the sauce thickens.

If desired, add steamed broccoli, garnish with sesame seeds, and serve over rice.