Instructions

• Prepare the tofu: Make 1 batch of the Crispy Baked Tofu and keep it warm while you make the sauce.
• Make the orange sauce: In a bowl whisk together 1/2 tsp orange zest, 3/4 cup freshly squeezed orange juice, 2–3 Tbsp tamari (or soy sauce), 1 1/2 Tbsp rice vinegar, 2 tsp pure maple syrup, 1 tsp freshly grated ginger, and 1/2 tsp garlic powder. Set the combined sauce aside.
• Heat the sauce: With about 5 minutes of tofu bake time remaining, heat a medium nonstick skillet over medium heat. Pour the prepared orange sauce into the skillet and bring it to a light simmer, stirring occasionally.
• Make the slurry: In a small bowl, put the 1 Tbsp cornstarch. Scoop a few tablespoons of the hot sauce from the skillet into the bowl and whisk until the cornstarch is fully dissolved and smooth (this is your slurry).
• Thicken the sauce: Pour the slurry back into the skillet, stirring constantly. Reduce heat to medium-low and let the sauce simmer, stirring often, until it thickens, about 6–7 minutes.
• Coat the tofu: Turn off the heat. Add the baked tofu to the skillet and gently stir or toss until all pieces are evenly coated with the sauce.
• Serve: Transfer the orange tofu to plates or bowls and serve immediately.