Press the Tofu: If using extra firm tofu, pressed the tofu to remove the moisture. Wrap the tofu in a kitchen towel or paper towels and place a heavy pan on top. Let drain for at least 15 minutes. Unwrap the tofu and cut into 1-inch cubes. If using super-firm tofu, simply pat with a paper towel and cut into 1-inch cubes.

Prepare the Tofu: Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the cubed tofu to a large bowl, drizzle on the coconut aminos and toss to coat. Sprinkle the cornstarch or arrowroot scratch over the tofu and gently toss until coated. Spread the tofu evenly onto the baking sheet. Bake for 20 to 25 minutes or until golden and crisp around the edges.

Make the Orange Sauce: When the tofu has about 10 minutes left, start the orange sauce. In a small bowl whisk together the orange juice and zest, coconut aminos, rice vinegar, garlic, ginger, chili flakes (if using), and cornstarch. Heat a large skillet over medium heat. Once hot, pour the orange sauce in the skillet and bring to a low boil and let thicken for 3-5 minutes. Once the sauce thickens, add tofu and toss to thoroughly coat in sauce. Remove skillet from heat. 

Assemble and Serve: Add rice to each of the lettuce leaves. Top with orange tofu. Garnish each lettuce wrap with sesame seeds, sliced green onions, and red pepper flakes, if desired. Serve immediately.

Store leftover orange tofu in an airtight container in the refrigerator for up to 4 days. Re-warm the tofu in a skillet over medium heat.