• Drain tofu and press as much water out as possible. If you don't have a tofu press, you can lay the tofu on a clean kitchen towel and place something heavy (I use a cast iron skillet) on top.
• Preheat oven to 425 degrees.
• In a shallow dish with a lid (or you can use a zip top bag), mix together sesame oil, vinegar and tamari.
• Place drained tofu on a cutting board and cut into ¼" strips lengthwise, then turn and cut widthwise and then turn on it's side to make a final cut producing small cubes. Add tofu cubes into container with the marinade. Shake so that all cubes are coated with the marinade on all sides.
• Mix together arrowroot, flax, garlic powder, onion powder and salt. Add to the marinated tofu cubes and close tightly. Shake until all tofu cubes are evenly coated.
• Place on a baking sheet in a single layer and bake for 15 minutes. Flip and bake for an additional 10 minutes, until crisp on the outside, tender on the inside.

Orange Sauce

• While the tofu is cooking, make the sauce.
• In a small saucepan, whisk together tamari, vinegar, maple syrup, sesame oil, water, turmeric, black pepper and crushed red pepper. Use a microplane to grate the ginger and garlic right over the pan. Use the side of a box grater to grate the orange peel over the pan. Then, juice the orange into the pan. In a small dish, mix arrowroot powder with water and then stir into sauce. Heat over medium-low heat until barely simmering. Turn heat down to low and continue to stir until thickened, this entire process will take 3-4 minutes.
• When tofu has finished cooking, transfer to a bowl and then pour on the sauce. Alternately, add tofu to the sauce pan and gently toss to coat. Cook until orange tofu takes on a glazed look.