Crispy Orange Tofu

This is based on an recipe from an awesome cookbook called Chloe's Kitchen. I've toted it to potlucks and my friends can't believe it's tofu ... and vegan. I just smile and bask in the compliments.

14 oz extra firm tofu
1 lb stir-fry vegetables
1 cup orange juice
Zest from 1/4 orange
1 Tbsp agave nectar
1 Tbsp soy sauce
1 tsp ground ginger
1 clove minced garlic
1/2 tsp ground coriander
1/4 cup cornstarch
1 tsp sea salt

Drain and press tofu then cut into 1/2" cubes. Dredge in cornstarch and salt, and fry in a small amount of oil until golden brown. Remove from pan and blot to remove excess oil. Saute the stir-fry vegetables for a few minutes. Return tofu to pan. Whisk remaining ingredients together and pour over tofu. Simmer until sauce thickens. Serve over rice.