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Preheat the oven to 425F
Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes
Drizzle tamari over the shredded tofu, then top with potato starch, sugar, garlic powder, pepper, salt, and 1 tbsp of oil
Carefully toss the tofu to evenly coat, then spread out in an even layer on the baking tray
Bake for 15 minutes
Give the tofu a careful toss with tongs to break up any large clumps, then bake for 5-8 minutes more
Add cabbage, red onion, lime juice, vinegar, maple syrup, sesame oil, and salt to a medium mixing bowl
Massage the dressing into the cabbage and onions until they start to soften
Cover and place in the fridge
Whisk together orange juice, vinegar, maple syrup, and chili oil in a small bowl and set aside
Heat 2 tbsp of oil in a medium skillet over medium heat
Add shallots and garlic, sautéing until golden and crisp around the edges, about 4-5 minutes
Lower heat to medium-low, add orange zest and stir for 2 minutes
Serve crispy tofu with pickled cabbage and high fiber white rice