Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
Once pressed, cut the tofu into cubes or slices, aiming for uniform pieces to ensure even cooking.
In a mixing bowl, combine 1 tablespoon of Tamari, arrowroot starch, garlic powder, ground coriander, ground chilies, sea salt, and pepper. Toss the tofu gently in the mixture until well coated.
In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu and sauté until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, minced ginger, and garlic until the onions become translucent and fragrant, about 3-5 minutes.
Lower the heat and add the orange marmalade, vegetable stock, the remaining Tamari, and lemon juice to the skillet. Stir well to combine and let it simmer for 3-4 minutes until slightly thickened.
Return the crispy tofu to the skillet, gently coating it with the sticky marmalade sauce. Toss well and cook for an additional 2-3 minutes.
Once everything is well combined, remove from heat. Serve the Sticky Marmalade Tofu over rice or with steamed vegetables, garnished with chopped chives and toasted sliced almonds.
