1tablespoon(15grams)vinegarrice vinegar or apple cider vinegar
1tablespooncornstarch
¼cup(60grams)water
OTHER INGREDIENTS
1mediumred bell peppersliced
4cups(550grams)cooked rice
3tablespoonsspring onions topschopped
OVEN BAKED-METHOD (chewier)
Preheat the oven to 400°F or 200°C.Pat tofu dry with kitchen paper then cut it into bite-size dice.Transfer it into a bowl, and toss with oliveoil, soysauce, and cornstarch.
Arrange the tofu on the baking sheet lined with parchment paper.Bake for 15 minutes at 400°F or 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.
OR PAN-FRIED METHOD (quicker)
Pat tofu dry with kitchen paper then cut it into bite-size dice.Heat the oil in a non-stick skillet. Add tofu cubes and season with salt and black pepper.Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.
ORANGE SAUCE
To a large skillet, add ¾ cup orange juice, 1 teaspoon orange zest, 1 teaspoon ginger (grated), 1 clove garlic (grated), 2 tablespoons sugar, 2 tablespoons soy sauce, and 1 tablespoon vinegar.
Let simmer on medium to low heat for 3 minutes, stirring occasionally.In the meantime, whisk 1 tablespoon cornstarch and ¼ cup water in a separate bowl. Whisk until the cornstarch is fully dissolved in the water, then addthecornstarch slurry to the pan with the orange sauce.
Stir constantly until sauce thickens. It should take 1 minute.
Add the diced tofu and sliced bell pepper and cook for another minute or two until the tofu is completely coated by the sauce.
Serve in a rice bowl with some green onion tops, chives, or sesame seeds.