Start by pressing the excess moisture out of your tofu. Remove the tofu from the packaging and wrap it an a dish towel. Place it on a flat surface and place a baking dish (with a heavy object inside) on top of the tofu. "Press" the tofu for about 30 mins-1 hour, changing the dish cloth if necessary, to remove as much excess water as possible. If you plan far enough in advance you can press the tofu for a couple hours.

Once the tofu is almost ready, prepare the orange sauce by whisking together all of the ingredients, except for the cornstarch, in a bowl or blender. In a small bowl, whisk together 3 tablespoon of cornstarch with about ¼ cup of the orange sauce until combined. Then add the cornstarch mixture back into the orange sauce and whisk well to make sure the cornstarch is evenly distributed/dissolved.

In a wok over medium-high heat, heat the teaspoon of oil.

While the oil is heating, unwrap the tofu and cut it into cubes. Season the cubes with salt and pepper.

Add the tofu to the hot wok and stir-fry until golden brown, 4-7 minutes.

Briefly re-whisk the orange sauce before pouring it over the browned tofu. Stir everything together and allow the orange sauce to come to boil and continue to cook until thickened, about 2-5 minutes.

Serve the Vegan Orange Tofu over brown rice with veggies, in a wrap or however you desire!