Line a stoneware baking dish with parchment or grease. Preheat the oven to 400 deg F(205 C).
Add cubed tofu to a large bowl. Sprinkle 1 tbsp cornstarch, flour, salt, garlic, and pepper. Close the top of the bowl with a plate or lid and shake to coat. Add more cornstarch and shake again.
Spread in the stoneware dish. Bake at 400 deg F for 25 to 35 mins. Give the tofu a shake at the 20-minute mark.
Blanch the broccoli if using. (Tip: I put it in a deep baking dish with water in the oven for 15 -20 mins. Take it out when moving the tofu around).
Combine all the ingredients for Orange Sauce, except water and cornstarch in a saucepan. Cook over medium heat to bring to a boil. Mix cornstarch in the water well and add into the simmering sauce. Mix and Cook for another 2 mins to thicken. Stir well for even thickening. Taste and adjust salt, sweet, flavor.
Add the baked tofu to the sauce and toss to coat. Take off heat. Serve with the broccoli, garnished with scallions, pepper flakes, over rice or grains.
Variations: Add zest of half an orange for zestier. Add more sriracha for heat.Soyfree: Use chickpea tofu. Cube and toss with 1.5 tbsp cornstarch. Panfry to crisp most edges. then add to orange sauce. Use coconut aminos and salt instead of soy sauceNutrition is for 1 serve. Does not include rice or broccoli