Press the tofu: Drain the tofu, wrap in a clean towel, and set a heavy pan on top for 15–20 minutes. This helps it crisp instead of steam.

Prep your base: Cook rice or quinoa according to package directions. Fluff and keep warm.

Make the orange sauce: In a bowl, whisk orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. In a separate cup, mix 1 tablespoon cornstarch with 1/3 cup water until smooth. Set both aside.

Cut and coat tofu: Slice tofu into 1-inch cubes. Toss gently with 3 tablespoons cornstarch and a pinch of salt until lightly coated on all sides.

Crisp the tofu: Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add tofu in a single layer and cook 2–3 minutes per side until golden and crisp. Transfer to a plate.

Stir-fry the veggies: Add another teaspoon of oil if needed. Toss in broccoli and snap peas with a pinch of salt. Cook 3–4 minutes until bright and tender-crisp.

Thicken the sauce: Pour the orange sauce into the pan with the veggies. Bring to a simmer, then whisk in the cornstarch slurry. Stir until glossy and slightly thick, 1–2 minutes.

Add tofu back in: Return the tofu to the pan and gently fold to coat. Turn off heat and finish with sesame oil if using.

Assemble bowls: Spoon rice into bowls, top with the orange tofu and veggies, and sprinkle with green onions and sesame seeds. Add extra zest if you like it brighter.

Taste and adjust: For more sweetness, add a touch of sugar or maple. For more tang, splash in vinegar. For more heat, add chili flakes or sriracha.