• Remove the excess moisture in the tofu by laying it in a thin clean dishtowel and gently pressing.
• Then cut the tofu into 1x1 cubes.
• Place the cubes in a large bowl or a large Ziploc bag. Add the cornstarch, garlic powder, paprika, onion powder, and salt. Toss or close and shake the bag until the tofu is completely coated.

Oven Instructions for Preparing the Tofu

• Place parchment paper or aluminum foil on a cookie sheet and add the tofu in a single layer. Bake at 425 degrees until crispy.

Air Fryer Instructions

• Add your seasoned, cubed tofu to your air fryer basket, and mist with a little oil.
• Cook at 360 degrees F for 18 minutes, shaking the basket halfway through.

Stove Top Instructions

• Add coconut oil to a skillet and heat over medium heat. Cook tofu for about 3 minutes on each side, or until crispy.

For the OJ Glaze

• In a medium pot, add orange juice, coconut sugar, vinegar, soy sauce, ginger, and garlic. Heat for 3 minutes.
• In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat.
• Pour desired amount of sauce over tofu and store the rest in the fridge for later.
• I like to serve it with bell peppers, broccoli, and rice!