*Note: You will use the same skillet for every step of the recipe. Make sure all ingredients are prepped at the start because it comes together quickly. Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu. Slice tofu into cubes, and place in a large bowl. Add ¼ cup cornstarch and toss to coat. Heat 2 Tbsp. of the oil in a large nonstick skillet over medium-high. Add tofu and cook until golden-brown on all sides, about 10 minutes. Season with ¼ tsp. salt, and transfer to a clean plate. Return skillet back to burner over medium-high.While tofu cooks, prepare orange sauce by combining orange juice and zest, soy sauce, vinegar, brown sugar, remaining 1 Tbsp. cornstarch, ginger, and chili flakes in a large glass measuring cup or bowl. Stir with a whisk until smooth; set aside.

Heat remaining 2 Tbsp. oil in the same skillet you cooked tofu in. Once hot, add broccoli, red bell pepper, and red onion; cook 5 to 6 minutes, stirring often, until tender. Add garlic; cook 1 more minute, until aromatic. Season vegetables with remaining ¼ tsp. salt, and transfer to a bowl.Pour orange sauce in skillet and bring to a boil (the sauce will thicken quickly). Add tofu and toss to thoroughly coat in sauce. Remove skillet from heat.

Add a serving of rice to each of four bowls, and top with sautéed veggies and orange tofu. Garnish each bowl with sesame seeds and green onion, and serve immediately.