Vegan Orange Chicken

1. For the orange sauce: In a small bowl, mix the orange juice, sugar, soy sauce, cornstarch, ginger, garlic, sesame oil, and red pepper flakes. Set aside. 2. For the tofu: Use your fingers to tear it into chunks about 1" in size. Some chunks will be bigger and others will be smaller and that's perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better. Add the tofu to a medium bowl and sprinkle with 2 tablespoons of cornstarch. Toss to coat. 3. Heat the light oil over medium-high heat in a cast iron skillet or non-stick pan. Once hot, add the tofu, and cook for about 5 minutes, flipping as needed until the tofu is lightly browned all over. 4. Pour all of the sauce mixture into the pan with the tofu, and cook for another 2 - 5 minutes until the sauce thickens. 5. Serve the tofu with rice and garnish with green onions and orange zest if desired. Allow any leftovers to cool and store in an airtight container in the refrigerator for up to 3 days. Microwave or return to a pan with a splash of water and gently reheat.