Start by pressing the firm tofu to remove excess moisture. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a mixing bowl, combine the arrowroot starch, garlic powder, ground coriander, ground chilies (or chili flakes), sea salt, and black pepper. Toss the tofu cubes in this mixture until they are evenly coated.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the tofu cubes in a single layer. Cook for about 5-7 minutes, turning occasionally until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the finely diced sweet onion and sauté for 2-3 minutes until translucent. Then, add the minced ginger and garlic, cooking for an additional minute until fragrant.
Stir in the orange marmalade, vegetable stock, and ½ tablespoon of Tamari. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 3-4 minutes. If the sauce is too thick, add a splash of vegetable stock to reach your desired consistency.
Return the crispy tofu to the skillet and pour in the remaining Tamari and the lemon juice. Gently toss to coat the tofu in the sticky sauce. Cook for an additional 2 minutes to heat through, allowing the flavors to combine.
Transfer the Sticky Marmalade Tofu to a serving dish and garnish with chopped chives and toasted almonds. Serve it warm over rice or quinoa, and enjoy this delightful dish!
