1. Start with preparing the tofu. Take it out of the package, wrap it in some kitchen paper, and place it on a plate. Place a heavy object (e.g. Dutch oven) on the tofu to get rid of some of the moisture/liquid inside the tofu. Let sit for about 15 minutes, then tear the tofu into bite-size pieces.

2. Preheat the oven to 430°F (220°C). Line a baking sheet with baking parchment and set aside. Mix the oil and soy sauce in a bowl, add the tofu pieces, and mix to combine. Sprinkle the cornstarch on top and mix again until the tofu is evenly coated. Transfer to the baking sheet, spread out, and bake/toast in the upper third of the oven for about 30 minutes – flip the tofu halfway through the baking time, so it gets crispy and browned from all sides.

3. For the orange sauce heat up a non-stick pan with the sesame oil. Add the grated garlic, ginger, and chili flakes (optional) and sauté for a moment. Deglaze with the orange juice, add the brown sugar, soy sauce, vinegar, and orange zest – mix and let come back to a boil. Reduce the heat and let the sauce simmer for 3-4 minutes. Mix the cornstarch with water, add to the sauce, and mix in – continue cooking the sauce until thickened nicely.

4. Prepare some rice and veggies (optional). Add the crispy tofu to the orange sauce and mix until the tofu is coated nicely with the sauce. Serve the orange tofu with the rice and veggies. Sprinkle with some spring onion rings and sesame seeds (optional).