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
- In a large zip-top bag, combine the tofu, Tamari, and cornstarch. Toss to coat — the cornstarch will become goopy.
- 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.
- 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.