Press the firm tofu between two plates for 15-20 minutes to remove excess moisture.

Cut the pressed tofu into bite-sized cubes and coat them evenly with cornstarch.

Heat vegetable oil in a skillet over medium-high heat and fry the tofu until golden brown on all sides (about 3-4 minutes per side).

In a separate bowl, mix together orange juice, orange zest, soy sauce, minced garlic, grated ginger, and rice vinegar.

Pour the prepared sauce over the crispy tofu in the skillet and cook for an additional 2-3 minutes until heated through and well-coated.

Garnish with chopped green onions before serving. Enjoy over rice or noodles.