Cook rice or grain according to package directions.
Fry the tofu
Cut tofu into small, even cubes and place in a large bowl filled with a mixture of cornstarch and salt.
Shake the bowl to toss the tofu until it is covered with the cornstarch mixture. (Don't stir it or you will break up the tofu and it will no longer be in nice neat cubes).
Using a deep-fryer
Set the temperature gauge to 370° F (188° C) and wait for the oil to reach that temperature.
Place the coated tofu in the frying basket and set it down in the hot oil.Cook for about 2 minutes then shake the basket to break up any pieces that are stuck together.
Place back in the oil and cook for about 2 more minutes until the pieces float in the oil. (This will equal about 4 minutes of total cook time).
Using a pot for deep frying
Fill a narrow pot with about 2 inches of oil and heat until it reacesh 370° F (188° C) the.
Placeed tofu in the hot oil using a spoon or tongs so that the oil doesn't splash on you.
Cook for about 3-4 minutes until golden brown. (You may need to use a spatula to break apart any pieces that have stuck together.)
Make the orange sauce
Add all ingredients to a small saucepan and stir with a whisk.Turn the heat on to medium and stir the sauce frequently.
Once it starts to bubble stir continuously and allow it to boil for 30 seconds.
Remove from heat and allow to cool for a few minutes. (It will thicken some more as it cools off a little).
Put it all together
Serve the fried tofu over the rice, drizzle with the orange sauce just before eating, and garnish with chopped green onions.
Notes
Use 2 tablespoons of corn or potato starch for a thicker sauce.
Use 1 tablespoon of corn or potato starch for a thinner sauce.
Don't add the starch after the liquid warms up, it will only dissolve in cold water and get clumpy if added to hot liquid.