I like to prep the sauce first and keep it warm on low. That way I can fry the tofu and then glaze it immediately so it is as crispy as possible.

To make the Orange Sauce, add 1 - 2 Tbsp of oil to a skillet over medium heat. Heat for a minute then add in the minced garlic and ginger along with the red pepper flakes. Stir and cook for one minute.

Then add in the vinegars, soy sauce, sugar and orange juice. Bring to a simmer, and cook for 2 - 3 minutes.

While the sauce simmers, combine the cornstarch and water in a small bowl to create a slurry.

Add in the cornstarch slurry and stir to combine. Heat for a minute or so to activate the cornstarch. The sauce should thicken, if you can part it with a spatula, then it's good! Otherwise add another cornstarch slurry a teaspoon or so at a time until it's thickened to your desired consistency.

Finish with the sesame oil and keep warm on low.

First add a layer of oil to a 12" skillet. Use a neutral flavored high smoke point oil (Vegetable, Canola, Avocado etc). Heat the oil to 375 F.

While the oil heats up, break your tofu into bite size pieces. This will get you rougher edges than simply cutting the tofu into cubes. These craggier edges will crisp up more!

Then toss the tofu chunks in the soy sauce. After that toss them in the seasonings and cornstarch.

Once oil is heated to 375 F, add the tofu chunks and fry for 3 - 5 minutes. Then flip and fry for another 3 - 5 minutes or until golden brown.

Once all tofu is golden brown, add into the skillet with the Orange Sauce. Toss to combine and coat, and enjoy immediately over rice or noodles.