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In a bowl, toss the tofu with the starch and salt until it’s well-coated. Prepare to bake the tofu (you can fry it if preferred; directions below).
Preheat your oven to 425F. Line with parchment if desired, and lay the tofu out in a single layer. Spray evenly with oil and bake for 20 minutes, until crispy. Flip if needed to make crispy on all sides.
While the tofu cooks, place the starch of your choice in a liquid measuring bowl. Add a splash of the water or orange juice and whisk to combine. Add the rest of the ingredients for the orange sauce in a bowl or liquid measuring cup. Taste, and adjust the sweetness/saltiness/tanginess as desired.
Heat a medium saucepan over low heat. Pour the sauce mixture into the pan and bring to a low simmer to thicken, whisking constantly. Once the sauce is lightly thickened, add the tofu and toss to coat.
Serve over rice or cauliflower rice with your vegetables of choice. I love broccoli or boy choi. Garnish with sesame seeds and green onions.