Prep the tofu:

Press the tofu and cut it into cubes. I usually will cut the tofu brick lengthwise along the edge, so that the larger brick is cut into 3 thinner bricks. Then I stack those and slice them lengthwise 4-5 times, then width wise 5-6 times, depending on how big I want each cube to be.

Place the cubed tofu in a large bowl. Pour the soy sauce on top and mix it around gently with a spoon. Add the corn starch and use the spoon to gently coat the cubes. Set aside.

Make the sauce: 

In a medium bowl combine the agave, soy sauce, sriracha, orange juice and corn starch. Set aside.

Cook:

Heat the peanut oil in a large skillet over medium heat. Add the tofu and cook, turning with a spatula after a few minutes. The tofu should be crispy and golden. Don’t worry if some pieces stick together, you can break them apart as you go.

When the tofu is cooked, make a space in the center by pushing the tofu off to the side. Add the garlic and ginger, cooking until fragrant, about 1 minute.

Give the stir fry sauce a good stir and pour it over the tofu. Reduce the heat to low and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens.

Serve over white rice.