Ingredients
4 cloves of garlic, minced
1 orange, juiced
1/4 cup tamari or soy sauce
2 tablespoons of turbinado sugar
2 tablespoons sriracha
1 14-ounce package of extra firm tofu, pressed and cut into 1-inch cubes or 1 medium head of cauliflower, cut into bite size pieces
3 tablespoons of cornstarch (or potato starch)
1 tablespoon sesame seeds
2 tablespoons sesame oil
3 scallions, cut into 1-inch pieces
Sesame seeds for garnish

Directions
Mix garlic, orange juice, tamari/soy sauce, turbinado sugar and sriracha together in a small bowl.

Add tofu or cauliflower to a bowl with the cornstarch and sesame seeds, a pinch of salt and pepper and toss to coat the pieces. Heat sesame oil in a cast iron pan over medium high heat. When the oil is shimmering, add the tofu or cauliflower and cook, tossing occasionally until crispy and browned.

Add scallion to the pan and cook for a minute or two. Turn off the heat and add the orange sauce, toss to coat and the sauce will thicken.

Serve over white rice and sprinkle sesame seeds on top for garnish.