Start by making your sauce. Squeeze the juice from all three oranges and set aside.
In a deep skillet, melt the coconut oil over medium heat. Once melted, add the onion, bell pepper, and garlic to the skillet. Sauté until onion is translucent.
Add curry powder, salt, and pepper. Stir until the veggies are coated with the spices.
Add the orange juice, mint, parsley, maple syrup, and chili flakes if using. If needed, turn down heat to prevent boiling. Let simmer about 3 minutes.
While whisking, sift in the corn starch. Turn heat down more to keep sauce at a low simmer. Once sauce has thickened (just a couple minutes), turn off heat and cover the skillet with a lid.
Take your pressed tofu and cut it into about 20 equal sized squares.
In a medium mixing bowl, add corn starch, powdered ginger, salt, pepper, and cayenne if using. Stir to combine, then add tofu and carefully toss making sure to coat each piece with corn starch mixture.
Heat a large cast iron skillet to medium high-heat and add enough oil to coat the bottom. Once the oil is hot, add the tofu. Cook tofu about 2 - 4 minutes on each side, or until desired brownness. Once done, turn off heat and lay tofu on paper towels (or a clean kitchen towel), to absorb any excess oil.
Remove the lid from the sauce and turn the heat back up. Once hot, add cauliflower. Cover skillet with lid and turn heat down to medium-low to maintain a light simmer for 2 minutes.
After 2 minutes, add the green beans and return the lid to the skillet. Let simmer about 6 more minutes, or until veggies have reached your desired tenderness.
Remove lid. Stir in tofu and cook in sauce until hot, turning heat up if needed. Eat as is, or serve over or along side basmati rice. Enjoy!