Orange tofu

I really, honestly think this is just as good as takeout. Seriously. The sauce is thick, shiny, and sweet and it reheats really nicely in case you have leftovers. This also comes together really quickly, especially if you've cooked your tofu in advance. Feel free to add more veggies to this, I just used what I had around. If you add tons and tons more veggies you may want to increase the sauce a bit though.

Ingredients:

1/2 block of tofu, cubed and pressed
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1 tablespoon olive oil
1/2 teaspoon cornstarch
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon corn syrup (or sugar)
1 teaspoon sriracha
2 1/2 teaspoons cornstarch
1/3 cup orange juice
1/4 teaspoon garlic powder
1 tablespoon oil
1/2 an onion, sliced
1/4 green pepper, sliced
1/4 red pepper, sliced

Directions:

Preheat oven to 450. Combine tofu, garlic powder, celery salt, 1 tablespoon oil, and corn starch in a small bowl and toss to coat well. Place tofu on a cookie sheet lined with aluminum foil and sprayed with non stick spray. Cook for 15 minutes, then turn cubes and cook for 10 more minutes. While the tofu cooks, combine water, soy sauce, vinegar, corn syrup, sriracha, cornstarch, orange juice, and garlic powder and stir to blend ingredients. Heat 1 tablespoon of oil in a large skillet and saute the onion, and pepper strips for 3-5 minutes, or until softened slightly. Add cubes of tofu and stir to combine. Add your sauce mixture and reduce heat. Allow to simmer for 2-3 minutes or until the sauce is thick and shiny and coats the veggies. Serve with rice.