Begin by freezing your tofu overnight in its package to enhance its texture. Once frozen, thaw it and press it between two plates for about 30 minutes to remove excess moisture.

Slice the pressed tofu into bite-sized cubes. In a large bowl, combine cornstarch, garlic powder, and salt, then toss the tofu cubes in this mixture until they are evenly coated.

In a large pan, heat about 1/4 inch of oil over medium heat until shimmering. If using an air fryer, preheat to 375°F (190°C).

Carefully add the coated tofu cubes to the hot oil, frying them for about 6–8 minutes per side. In an air fryer, cook for approximately 18–25 minutes, flipping halfway through.

While the tofu is cooking, prepare your orange sauce by combining freshly squeezed orange juice, sugar, and soy sauce over medium heat. Simmer for about 5–7 minutes.

Once the tofu is crispy, place it in a large mixing bowl and pour the warm orange sauce over it, gently tossing until well-coated.

Serve your flavorful Vegan Orange Chicken immediately on a bed of jasmine rice or quinoa, alongside steamed vegetables.