In a large ziploc bag, add the cubed tofu, tamari and then cornstarch. Toss to coat.
Make the stir-fry:
In a small bowl, whisk together the maple syrup, tamari, sriracha, orange juice and cornstarch until the cornstarch has dissolved. Set aside.
In a large nonstick skillet or cast iron pan, heat the oil over medium-high heat. Once hot, add the tofu, working in batches as needed, and sear for about 3 minutes on each side or until crispy all over. Add more oil between batches as needed.
If cooked in batches, return all tofu to the skillet and add the green onions, garlic and ginger. Cook for about 3 minutes, until the green onions begin to break down.
Add the sauce you set aside and reduce heat to low. Cook for about 5 minutes more, until the sauce thickens.
Serve with rice or quinoa and top with sesame seeds.
*Recipe from Chloe Flavor Cookbook, reprinted with permission.**Original recipe also adds some orange peel to the simmer.