In a mixing bowl, coat the tofu cubes in the cornstarch and season with salt and pepper.
In a frying pan, heat the vegetable oil until hot. Then add the tofu cubes and fry until light golden brown. Turn the cubes over with tongs, to cook all sides evenly.
Set the tofu aside on a plate, so you can make the sauce.
Heat the sesame oil, then add the finely chopped garlic and chilli flakes and fry for 1 minute.
Next add the orange juice, zest, sugar, soy sauce and rice vinegar and give it a stir.
Mix the cornstarch and water to make a very smooth slurry, then stir it into the sauce.
Continue to cook the sauce until it bubbles up and becomes thick and sticky.
Combine the tofu with the sauce and serve with your choice of veggies and rice or noodles.
Garnish with some extra orange zest or toasted sesame seeds if desired.
We've tested it with both freshly squeezed and store-bought juice. You can use whichever you prefer. Around 2 oranges will give you ½ a cup of juice. Read the post above for ingredient tips, step by step pics and substitution ideas!