Press the tofu to remove excess moisture for about 15-20 minutes, then cut into bite-sized cubes.

Prepare the orange sauce by combining orange juice, soy sauce, maple syrup, rice vinegar, cornstarch, grated ginger, minced garlic, and red pepper flakes in a saucepan. Cook over medium heat until thickened.

Coat the tofu cubes by dipping them in plant-based milk and rolling them in a mixture of flour, cornstarch, garlic powder, onion powder, salt, and black pepper.

Heat vegetable oil in a deep skillet and fry the coated tofu cubes in batches for about 5-7 minutes until golden brown and crispy.

Toss the crispy tofu with the prepared orange sauce and serve immediately over rice or quinoa.