Ingredients

• 1 (14 or 16 oz) block firm or extra-firm tofu
• 1 tablespoon neutral vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• black pepper to preference
• 2 tablespoons cornstarch
• 2 teaspoons vegetable oil
• 2 cloves garlic minced
• 2 teaspoons minced ginger
• 2 green onions sliced, whites and greens separated
• 1/2 teaspoon red chili flakes optional
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar less if preferred; see notes
• 1/2 cup orange juice
• 2 teaspoons orange zest
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons cornstarch

Instructions

1. Preheat oven to 425°F.
2. Drain the block of tofu.
3. Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.
4. Drizzle vegetable oil over the tofu pieces. Sprinkle on salt, onion powder, garlic powder, and black pepper (to preference). Toss to evenly coat.
5. Sprinkle the cornstarch over the seasoned tofu. Again, gently toss or shake to coat.
6. Arrange the coated tofu pieces on a baking sheet in one layer so they aren’t touching.
7. Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu.
8. In a small bowl or measuring cup, add soy sauce, orange juice, orange zest, brown sugar, rice vinegar, toasted sesame oil, and cornstarch. Whisk to combine.
9. Add vegetable oil to a skillet. Add minced garlic, ginger, chili flakes, and the white parts of the green onions *before* turning on the heat. Heat the pan over medium heat. Once it begins to sizzle, sauté for 2-3 minutes, or until the whites of the green onions are turning translucent and the mixture is very fragrant. 
10. Give the orange sauce mixture another whisk to redistribute the cornstarch, then pour the mixture into the pan with the scallions, garlic, ginger, and chili flakes. It should begin to simmer almost immediately. Stir constantly for 1-2 minutes, and the sauce should thicken up.
11. Add the crispy tofu and the green parts of the scallions. Toss to coat, and serve immediately.