Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Combine 1/4 cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan. Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and bell peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place 1/2 cup rice on each of 4 plates; top each serving with 3/4 cup tofu mixture. Sprinkle evenly with cilantro.