Place Tofu between two heavy dishes and allow it to release all the moisture. Soak out the excess moisture using a paper towel. Cut Tofu into 1 inch cubes. Toss them with Cornstarch, Panko Breadcrumbs, Salt, Pepper and Canola Oil. Toss until evenly coated.
Air Fry the Tofu until crispy @200C or 400F for 15 minutes.
In a bowl combine Orange Juice, Coconut Sugar, Dark Soy Sauce, Rice Vinegar, Chopped Ginger and Minced Garlic. Pour it in a pan. Simmer for 2-3 minutes.
Make Cornstarch slurry by combining 1 tablespoon of Cornstarch with 2 tablespoon of water. Pour this in the simmering sauce. Stir to combine. Allow to simmer for 2 minutes over low heat.
Toss crispy Tofu with the Orange Sauce. Garnish with chopped Cilantro and chopped Green Onions. Serve immediately.
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