Remove the tofu from its packaging and drain excess liquid. Wrap it in clean kitchen towels and place something heavy on top (like a cast-iron skillet). Press for at least 15 minutes to remove as much moisture as possible. This step is essential for achieving crispy tofu.

Once pressed, cut the tofu into 1-inch cubes and place them in a bowl. Gently toss with soy sauce to lightly season. Sprinkle cornstarch over the cubes and toss again until each piece is evenly coated. The cornstarch will help create a golden, crispy exterior when cooked.

Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Once the oil is hot, carefully add the tofu cubes in a single layer. Avoid overcrowding the pan—cook in batches if necessary. Let the tofu cook undisturbed for 3–4 minutes per side, turning occasionally, until all sides are golden brown and crispy. This process should take about 12–15 minutes total. Remove the tofu from the skillet and set aside.

In a mixing bowl, whisk together the orange juice, orange zest, soy sauce, maple syrup, rice vinegar, garlic, ginger, and sriracha (if using). Pour the mixture into the same skillet (or a small saucepan) over medium heat. Bring to a gentle simmer and allow it to cook for 3–4 minutes so the flavors meld together.

Stir the cornstarch slurry again to ensure it’s fully combined, then slowly pour it into the simmering sauce while whisking continuously. Continue to cook for another 2–3 minutes until the sauce thickens to a glossy, slightly sticky consistency that coats the back of a spoon.

Return the crispy tofu to the skillet and gently toss to coat each piece evenly in the orange sauce. Let it cook together for another 2–3 minutes so the tofu absorbs some of the sauce while maintaining its crisp edges.

Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice with a side of broccoli for a complete meal.