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Once pressed, cut the tofu into 1-inch cubes.
#### Step 2: Coating and Cooking the Tofu
For the tofu to become crispy, it needs a thin layer of cornstarch. This will give the tofu a crispy outer layer while keeping it soft inside.
1. In a large bowl, toss the tofu cubes with cornstarch until they are evenly coated. Shake off any excess cornstarch to avoid clumping.
2. Heat the vegetable oil in a non-stick skillet or wok over medium-high heat.
3. Once the oil is hot, add the tofu cubes in a single layer, ensuring they are not overcrowded. You may need to work in batches.
4. Cook the tofu for 3-4 minutes on each side until golden brown and crispy. Be gentle when flipping the tofu so it doesn’t break.
5. Once all the tofu is crispy, remove it from the pan and set it aside on a paper towel to drain any excess oil.
#### Step 3: Making the Orange Sauce
While the tofu is being cooked, it’s time to make the orange sauce. This sauce is the star of the dish, so make sure to balance the flavors well.
1. In a small saucepan, combine the fresh orange juice, orange zest, soy sauce, rice vinegar, and maple syrup (or sugar).
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
3. Add the sesame oil, garlic, and ginger to the sauce and continue to cook for 2-3 minutes until the garlic is fragrant and the sauce begins to reduce slightly.
4. In a separate bowl, mix the cornstarch with water to create a slurry.
5. Gradually pour the slurry into the sauce while stirring continuously to avoid clumps. The sauce should thicken within a minute or two.
6. Once thickened, remove the saucepan from the heat. Taste the sauce and adjust the seasoning if needed, adding more soy sauce for saltiness, maple syrup for sweetness, or red pepper flakes for heat.
#### Step 4: Bringing It All Together
Now that the tofu and sauce are ready, it’s time to combine everything.
1. In the same skillet or wok, add a little bit of oil and sauté any optional vegetables you’d like to add, such as bell peppers, onions, broccoli, or snap peas. Stir-fry for 2-3 minutes until they’re tender but still crisp.
2. Add the crispy tofu to the skillet with the vegetables, tossing gently to combine.
3. Pour the orange sauce over the tofu and vegetables, stirring gently to coat everything in the sauce.
4. Continue cooking for 2-3 minutes, allowing the tofu to absorb the sauce and become even more flavorful.
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