1inch piece of fresh ginger, grated or finely minced
1/4tspred pepper flakes (or more to taste)
peel of 1 medium orange, sliced into thin strips
1Tbspcornstarch, dissolved in 2 Tbsp water
Preheat oven to 425F and line a large baking sheet with parchment paper. Set aside.
Drain the tofu and pat it try with a clean kitchen towel or paper towels, gently squeezing some of the excess moisture out.
Slice the tofu into bite sized cubes, and gently toss together with the cornstarch, salt, and oil.
Spread the tofu cubes out into a single layer on your prepared baking sheet, and bake for about 35-45 minutes, tossing once or twice during cooking.
While the tofu is baking, whisk together all of the sauce ingredients, except the cornstarch mixture. Set aside.
Remove the tofu from the oven when it is done cooking, it should be lightly golden brown and crispy on the outside, and set aside.
Add the sauce ingredients, along with the cornstarch mixture, to a large saute pan, mixing to combine. Heat over medium heat until the sauce is just starting to simmer, then add the tofu cubes and toss everything together.
Continue to heat everything together until the sauce is thickened and glossy.
Serve along with white rice, and top with sliced green onion and sesame seeds, if desired.