Shared with permission from the amazing new cookbook Chloe Flavor by Chloe Coscarelli.
The day I was first experimenting with this recipe, my handyman was over at my apartment fixing a light. The aroma wafted up his ladder, and he couldn’t help but ask to taste it. We ended up sharing, and I’m not sure he even knew it was tofu! Add more sriracha if you like it extra spicy. Otherwise, sit back and enjoy the sticky sweet goodness!
In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy
In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved
Return all the tofu to the skillet and add the scallions, orange zest, garlic, and ginger. Cook for about 3 minutes, until the scallions begin to break down
Make the tofu in a zip-top bag as stated. Then spread it out on a parchment lined cookie sheet. Bake at 450 F (230 C) for 25 minutes or until crispy. Then skip to the 4th direction under making the stir fry and cook the scallions, orange zest, garlic, and ginger as stated but on their own. Add the sauce, and then once it is thickened add the baked crispy tofu and mix.
I also baked my veggies (see notes) at the same time as the tofu. Bake on a separate parchment lined cookie sheet. You can continue to roast the veggies once the tofu is done if needed.
Tip CRISPY TOFU: The key to having crispy tofu cubes is to not flip them over too soon. Let each piece get nicely browned before flipping it to the other side