Freeze tofu overnight, defrost then repeat.
Press tofu and drain any excess water out.
Break apart tofu into chunks and put in a bowl. Set aside.
In 2 separate bowls put:
1 cup of corn starch
1 cup of flour
About a teaspoon of the following: salt, peppers, onion powder, garlic powder, cumin, oregano (dried), Italian seasoning.
Mix
Put 1 cup of almond milk into one of the bowls and mix (This is your wet batter)
Heat oil in a heavy-bottomed pot over medium-high heat.
While oil is heating, prepare the tofu. Dip pieces once into the wet batter and once in to the dry batter, coating each piece evenly.
Once the oil is ready, cook the tofu until light golden brown.
Set tofu on a plate lined with paper towel, to drain any excess oil.
Then set aside.
Sticky Orange Sauce:
In a medium bowl whisk the juice from 1 1/2 freshly squeezed oranges, 1/4 cup of brown sugar, 1 Tablespoon of white rice vinegar, 2 Tablespoons of soy sauce, and 3 minced garlic.
Heat for 3 minutes
Meanwhile in a small bowl whisk 1 Tablespoon of cornstarch with 1-2 Tablespoons of water to form a paste.
Add to orange sauce and whisk together. Continue to cook until the mixture begins to thicken.
Once the sauce is thickened, remove from heat
Toss fried tofu with orange sauce and garnish with green onions and sesame seeds.