Orange Chicken

1: Preheat your oven to 425F. Add the torn tofu and broccoli in a large bowl and add 1-2 tbsp corn starch and orange juice. Toss to combine. Place on a baking sheet and bake for 10-15 minutes, flipping halfway until tofu is crispy.

2: In a medium size pot, add the orange juice, seasoned rice wine vinegar, soy sauce, ginger, and garlic. Bring to a boil and add the corn starch slurry (1 tbsp corn starch + 1 tbsp water) to thicken the sauce.

3: Place the cooked crispy tofu and broccoli in a bowl and add the sauce. Toss to combine. Serve with cooked rice, garnished with cilantro, green onions, and sesame seeds.