Step 1

Slice the tofu crosswise into 1 inch thick rectangles. Halve the rectangles to make two squares, then halve those squares to make triangular pieces. Lightly press out any excess moisture with a lint-free towel or a paper towel, and set aside.

Step 2

Halve the orange. Use a hand-held juicer to juice one half of the fruit (or just squeeze) until you yield around 1/2 cup of orange juice. Slice the other orange half into two wedges, then cut the wedges crosswise into paper-thin citrus pieces, peel and all. Set the pieces aside.

Step 3

Set a large sauté pan over medium heat. Add enough olive oil to the pan to coat the surface and let this heat up for a few minutes.

Step 4

Sear the tofu in batches, cooking each batch for 3-4 minutes on each side, or until golden brown and crisp. Set the fried tofu aside and reduce the heat on the pan to low.

Step 5

Add the orange juice, brown sugar, soy sauce and sambal oelek to the pan. Stir to mix, and bring the heat back up to medium so that the sauce reaches a simmer.

Step 6

Add in the orange slices to the sauce, shake to get all the slices coated, and then let the sauce simmer until it is reduced by a third and thickened slightly.

Step 7

Add the tofu back to the pan. Give everything a mix so that the tofu is coated in the sauce.

Step 8

Remove the pan from the heat. Scoop the tofu and any excess sauce over bowls of white rice. Garnish with sliced scallions and serve!