For the Tofu:
- 1 14 ounce block extra firm tofu, pressed*
- 1 tablespoon avocado oil
- 1 tablespoon low sodium tamari or soy sauce
- 3 tablespoons (29 g) cornstarch
For the Orange Sauce: *reduce by half if you don’t want extra for drizzling
- 2 teaspoons toasted sesame oil
- ½” knob of ginger, peeled and grated
- 3 cloves garlic, finely minced or grated
- 1/4 teaspoon red chili flakes (optional)
- 1 cup (236 ml) freshly squeezed orange juice, strained*
- 1/3 cup (55 g) loosely packed brown sugar
- 1/4 cup (60 ml) reduced-sodium tamari
- 3 tablespoons vinegar
- 1 teaspoon orange zest (about 1 small orange)
- 1 tablespoon cornstarch*
- 2 tablespoons cold water
For Serving: (optional)
- Cooked rice or noodles
- Steamed or stir-fried vegetables
- Green onions, thinly sliced
- Sesame seeds, for garnish