For extra firm or firm tofu, press out the excess water. Use a tofu press or wrap the block of tofu in a clean kitchen towel, or a few paper towels, and place a plate with a slightly heavy object on top.

Using your hands, break the tofu into bite-sized pieces and place them in a large non-stick frying pan or skillet. Sprinkle the tofu with 2 Tablespoons of cornstarch then toss it around in the pan with a spatula until there is no dry cornstarch visible.

In a small bowl mix the cornstarch and water. Set aside.

In a separate, slightly larger bowl, combine the remaining orange sauce ingredients.

Once the tofu is brown and crispy, transfer it to a bowl or large plate.

Pour the orange sauce mixture into the pan and simmer over medium-low heat for 3-5 minutes.

Turn the heat down and give the cornstarch and water a quick mix to loosen up any cornstarch stuck to the bottom, then stir the slurry into the pan with the orange sauce.

Turn the heat up and bring to a simmer while continually stirring until the sauce thickens.

Add the tofu back to the pan and mix with the sauce. Heat for another 1-2 minutes or until hot.

Note: Alternatively, the sauce can be made in a separate saucepan while the tofu cooks for an even quicker meal. Once the tofu is brown and crispy add the sauce to the pan.

Serve with rice, quinoa, or Asian noodles and steamed, stir-fried, or roasted veggies.

To bake your tofu instead of pan-frying, follow the steps below.

Using your hands, break the tofu into bite-sized pieces and place them on a large baking sheet lined with parchment paper. Sprinkle the tofu with 2 Tablespoons of cornstarch then toss it around until there is no dry cornstarch visible.

Use a cooking spray, avocado oil, melted coconut oil, or any neutral oil to evenly coat the tofu.

Bake at 400ºF for 15-18 minutes or until brown and crispy. Flip halfway through the baking process.

While the tofu cooks, proceed with the orange sauce instructions above.