- 1 14 oz block firm tofu cut into bite-sized cubes
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated white sugar
- 1 1/2 tbsp vinegar
- 2 1/2 tbsp low sodium soy sauce (see note)
- 1 clove garlic minced
- 1/4 tsp grated ginger
- 1 tsp sriracha
- 2 tsp ketchup
- 2 tbsp water + 3 tsp cornstarch
Preheat oven to 400°F. Place tofu cubes on a baking sheet lined with parchment paper or silicone baking mat. Bake the tofu for 30 minutes and then flip it and bake it for 5-10 minutes longer or until the tofu is golden and crispy.
While the tofu is cooking, make your sauce. In a medium saucepan over medium heat, add all ingredients except the water and cornstarch. Bring the mixture to a simmer and stir until everything is combined.
In a small bowl, combine the water and cornstarch and stir until the cornstarch is dissolved. Add it to the sauce, stirring continuously so that the cornstarch does not clump. Bring the mixture to a simmer again, stirring continuously. Continue to cook it until sauce is thickened, about 2-3 minutes.
Add the baked tofu cubes to the saucepan and stir to coat them in the sauce. Garnish with fresh chopped scallions, if desired. Serve immediately.
You can substitute regular soy sauce, but your sauce will be darker and less orange.