Wrap the tofu block with absorbent paper and place it between two chopping boards, adding a few books on top of the top board to add pressure. Set aside 30 minutes to release all the tofu moisture.
Cut the tofu block into cubes of (about 0.4 inches/1cm) or roughly pull apart the tofu to create irregular pieces of tofu - this mimics chicken texture the best!
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Set aside.
In a large mixing bowl, combine all the marinade ingredients: olive oil, cornstarch, garlic powder, orange zest, and salt.
Add the tofu chunks into the marinade and combine with a spoon.
Lay the tofu pieces onto the prepared baking sheet into a single layer, make sure the tofu pieces don't touch each other or overlap.
Bake on the center rack for 20-30 minutes, flipping them halfway. Meanwhile, prepare the curry sauce.
Heat a large skillet or medium saucepan over medium-high heat.
Over medium heat, melt coconut oil, then stir in garlic, ginger, and cook over low heat to prevent the garlic from burning. Cook until fragrant for about 1 minute.
Add orange juice, brown sugar, rice vinegar, and soy sauce. Bring to a light simmer, occasionally stirring, until the sugar dissolves - about 2-3 minutes.
Meanwhile, whisk water and cornstarch in a small mixing bowl. Whisk in the cornstarch slurry into the hot orange sauce and keep simmering, occasionally stirring, until the sauce thickens - about 2-3 minutes. Remove from heat.
Toss the crispy hot tofu in the sauce until coated.
Serve over cooked jasmine rice and garnish with scallions pieces or chili flakes to add a spicy touch.
Store in the fridge in a sealed container for 3-4 days or freeze up to 3 months.