Preheat the oven to 400°F or 200°C.

Pat tofu dry with kitchen paper then cut it into bite-size dice.

Transfer it into a bowl, and toss with olive oil, soy sauce, and cornstarch.

Arrange the tofu on the baking sheet lined with parchment paper.

Bake for 15 minutes at 400°F or 200°C, then turn around and bake for another 5 to 10 minutes or until chewy and crisp.

Pat tofu dry with kitchen paper then cut it into bite-size dice.

Heat the oil in a non-stick skillet.

Add tofu cubes and season with salt and black pepper.

Pan-fry on medium heat for 12 minutes, turning the tofu around every 3 minutes. The cubes should be crisp and golden on most (not all) sides.

Transfer tofu cubes to a plate lined with kitchen paper and make the sauce.

To a large skillet, add ¾ cup orange juice, 1 teaspoon orange zest, 1 teaspoon ginger (grated), 1 clove garlic (grated), 2 tablespoons sugar, 2 tablespoons soy sauce, and 1 tablespoon vinegar.

Let simmer on medium to low heat for 3 minutes, stirring occasionally.

In the meantime, whisk 1 tablespoon cornstarch and ¼ cup water in a separate bowl.

Whisk until the cornstarch is fully dissolved in the water, then add the cornstarch slurry to the pan with the orange sauce.

Stir constantly until sauce thickens. It should take 1 minute.

Add the diced tofu and sliced bell pepper and cook for another minute or two until the tofu is completely coated by the sauce.

Serve in a rice bowl with some green onion tops, chives, or sesame seeds.