Combine tamari, orange juice, ketchup, tamarind paste, garlic, lemon juice, ginger, molasses, curry powder and garam masala in a small saucepan.

Bring to a simmer.

Combine cornstarch and 1 tablespoon cold water.

With sauce simmering slowly, whisk in diluted cornstarch.

Simmer sauce until it thickens slightly, about one minute; remove the pan from the heat.

Line a plate with several layers of paper towels.

Let sit 10 minutes to press excess moisture from tofu.

Cut tofu into 1-inch squares, add to cooled marinade and marinate for two hours in the refrigerator.

Preheat the oven to 400°F. Roll tofu in sunflower seeds until well coated.

Place the tofu on a lightly oiled baking pan. Bake until deep golden brown, about 25 minutes, turning the pan once halfway through.