Veggies Don't Bite

Make the tofu:
1 In a large zip-top bag, combine the tofu, tamari, and cornstarch. Toss to coat—the cornstarch will become goopy
Make the stir-fry:
1 In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice, and cornstarch until the cornstarch has dissolved
2 In a large nonstick skillet, heat the oil over medium-high heat
3 When it shimmers, add the tofu, working in batches as needed, and sear for about 3 minutes on each side, until crispy all over
4 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
5 Add the sauce and reduce the heat to low. Cook for about 5 minutes more, until the sauce thickens
6 Serve over rice, garnished with sesame seeds
For oil-free option:
1 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.
2 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.