Crispy Orange Tofu Recipe

Optional: Freeze and thaw 1 (16 ounce) block extra firm tofu ahead of time. Allow 48 hours for thawing completely in refrigerator!
Once fully thawed, gently squeeze any excess water out of your tofu over the sink and pat dry with paper towel or clean, lint-free towel.
Tear the tofu into bite-sized chunks.
Add your tofu pieces to a large bowl and toss with 1 1/2 tablespoons soy sauce and 1/2 tablespoon vegetable oil. Once coated, add 1 1/2 tablespoons cornstarch and mix again.
Add the tofu to an air fryer basket in a single layer. Air fry the tofu at 400˚F for 20 minutes.
Meanwhile, make the orange sauce by whisking together 3/4 cup orange juice, 1/3 cup sugar, 2 tablespoons plus 1 teaspoon soy sauce, 2 tablespoons rice vinegar, 3 cloves garlic, 1 teaspoon fresh ginger, and 1/4 teaspoon red pepper flakes. Set aside.
In a separate small mixing bowl, combine 1 tablespoon cornstarch and 3 tablespoons water to form the cornstarch slurry.
Once the tofu is ready, heat the orange sauce in a large skillet over medium heat. Bring to a simmer and cook for 3 minutes. Add the cornstarch slurry and mix together. Simmer until the sauce has thickened.
Add the crispy tofu to the sauce and toss until the sauce coats the tofu.
Serve immediately while warm over rice, and garnish with sesame seeds and fresh green onions, or as desired.
Storage: This dish is really best served fresh, but leftovers can be stored up to 3 days in the refrigerator. Freezing is not recommended.