Cut tofu into small cubes.

Combine tamari, orange zest, orange juice and hot red pepper flakes in small bowl and set aside.

In a large skillet, heat 1 Tablespoon of coconut oil.

Once oil is hot, add tofu and cook (without disturbing cubes) until bottoms have browned, about 2-3 minutes. Turn tofu and cook another 2 minutes or until the bottom side has browned. Turn and continue cooking until cubes are golden on every side. Transfer tofu pieces to plate and set aside.

Add remaining tablespoon of coconut oil to your empty skillet and heat briefly. Add fennel and stir-fry until crisp and tender, about 2 minutes. Add garlic, ginger and scallions and cook until fragrant, about 30 seconds.

Return tofu to pan.

Stir in reserved orange sauce and add basil. Cook only until the sauce coats the tofu and fennel, about 1 minute.

Serve stir-fry over a whole grain like brown rice or quinoa. Squeeze a little extra orange juice over each serving and top with crushed peanuts, if desired.