I Can You Can Vegan

1. In a large bowl, add the diced tofu and toss with a generous amount of cornstarch. Season with salt and pepper to taste. (1 package extra firm tofu, Cornstarch, salt, and pepper to taste)
2. Transfer the coated tofu to your air fryer basket and spray generously with oil. (enough spray oil for air frying)
3. Bake on 400° for 20 minutes.
4. While the tofu is cooking, begin preparing the orange sauce in a large pan.
5. Over medium heat, add Lee Kum Kee Sesame Oil. Add in the minced garlic and sauté until fragrant. (1 tbsp Lee Kum Kee Sesame Oil,1 tbsp minced garlic)
6. Add in ground ginger, sugar, orange juice, Lee Kum Kee Sriracha Chili Sauce, vinegar, and soy sauce. Stir until sugar has dissolved and increase heat to a medium high temperature. (1 tsp ground ginger,⅓ cup organic cane sugar,¼ cup orange juice,½ tsp Lee Kum Kee Sriracha Chili Sauce,¼ cup white vinegar,2 tbsp soy sauce)
7. Once the mixture has reached a low boil, reduce heat and add the cornstarch and water mixture a little at a time (may not need the entire amount). Whisk to combine. Continue stirring until a syrup-like mixture is formed. (2 tbsp water+2 tbsp cornstarch mixed together)
8. Once your tofu is done cooking, toss it in the sauce until each piece is coated. 
9. Plate the orange tofu with optional rice and broccoli. Enjoy!