Remove tofu from the packaging and drain well on paper towels. Allow it to dry some more in the refrigerator on more paper towels if possible. Otherwise just do a good job patting it dry as best as you can.
Slice the tofu into half inch cubes or strips.
Preheat a large cast iron skillet on medium low flame. Add a drizzle of coconut oil and make sure to coat the bottom of the pan. We are only looking to create a natural non-stick surface here.
Add the tofu cubes to the hot skillet without touching each other. Work in batches if needed. Cook for about 3 to 5 minutes until golden brown, then using a spatula flip them over an cook another 3 to 5 minutes.
Meanwhile in a mixing bowl whisk together the orange juice, tamari soy sauce, maple syrup, garlic, ginger and a small pinch of sea salt. Mix in half of the red chili pepper and the orange peel. Add the sauce to a shallow skillet and bring to a simmer. Cook for about 10 minutes until reduced by half. Taste and adjust seasonings with more maple and a squeeze of lime.
Transfer the crispy tofu to the orange glaze and spoon some over the top. Cook a couple more minutes until all the tofu is coated in the sauce. Serve hot garnished with the remaining red chili, sesame seeds and fresh herbs.
You can also make this with tempeh instead of tofu.