• Preheat the oven to 400° F.
• Break the tofu up into medium sized pieces and place them in a medium bowl. Add 2 tablespoons of cornstarch to tofu, tossing to coat. Add more cornstarch if needed until tofu has a thick, even coat on it.
  2 14 ounce extra firm tofu, ¼ -⅓ cup cornstarch
• Lay the tofu out on a parchment paper lined baking sheet. Spray the top of the tofu with cooking oil and bake in the preheated oven for 20 minutes, turning tofu over halfway through.
• Mix the one tablespoon of miso with 2 tablespoons warm water in a small bowl. When miso is dissolved, add the orange juice, soy sauce, and rice wine vinegar. Finally add sugar and stir dissolve. When well mixed add two teaspoons of cornstarch and two teaspoons sesame oil, whisking until smooth.
  ⅔ cup orange juice, 2 tablespoons soy sauce or coconut aminos, 1 tablespoon miso, 2 tablespoons rice wine vinegar, 2 teaspoons cornstarch, 2 teaspoons sesame oil, 1 tablespoon brown sugar
• When the tofu is just about ready, heat 1 tablespoon coconut oil in a wok over medium high heat. When hot, add green onions, garlic, ginger and Sriracha to the pan. Cook stirring constantly until fragrant, about 1-2 minutes.
  1 tablespoon coconut oil, 1 inch piece ginger, 2 cloves garlic, 5 green onions, 2 teaspoons Sriracha
• Add prepared orange sauce mixture to the wok. Bring it to a boil and cook until thickened, approximately 2 minutes.
• Add cooked tofu and orange zest to the wok and toss to coat. Warm over low to medium heat until heated thoroughly, about 1-2 minutes.
  1 teaspoon fresh orange zest
• Serve immediately with rice and steamed broccoli. Top with green onions and sesame seeds.

Air Fryer Tofu

• Want to use the air fryer instead of the oven? Add the tofu to the air fryer basket in a single layer. Cook for 10-12 minutes at 375° F turning halfway through the cooking time.