3-4 servings. About 45 minutes to table.

1. Bake the tofu
   1. Press one 14oz block of tofu. Skip if using super-firm.
   2. Oven to 400F.
   3. Grease a sheet pan.
   4. Cube tofu and dump into a large close-able tupperware or a bowl with a lid. (I like 1cm cubes.)
   5. Sprinkle over tofu:
      1. 1 Tbsp cornstarch
      2. 1 tsp flour (rice flour preferred)
      3. 1/4 tsp salt
      4. 1/4 tsp garlic powder
      5. generous black pepper
   6. Cover and shake to coat.
   7. Add another 1 Tbsp cornstarch. Cover and shake again.
   8. Spread tofu on sheet pan and bake for 35m, stirring at the 20m mark.
2. If roasting broccoli or other veggies, prep them now and get them in the oven.
3. Make the glaze
   1. Combine in a saucepan over medium heat:
      1. 3 garlic cloves, crushed or minced
      2. 2 Tbsp tamari
      3. 2 Tbsp rice vinegar
      4. 1 cup orange juice (squeeze 2 medium oranges) or other citrus.
      5. Zest of 1/2 orange
      6. 3 Tbsp maple syrup
      7. 1/8 tsp salt
      8. (Optional) 1 Tbsp ginger
      9. (Optional) 1 tsp hot sauce
   2. Bring to a simmer.
   3. Mix well:
      1. 1/4 cup cold water
      2. 1.5 Tbsp cornstarch
   4. Pour cornstarch mix into sauce, stirring continuously. Stir until it thickens and reduces into a glaze.
   5. Taste and adjust.
4. Pour baked tofu into sauce. Toss to coat. Remove from heat.

Serve over rice with broccoli or other roasted veggies. Garnish with favorite sauce, green onion, etc.

Based on Vegan Richa's Vegan Orange Tofu.