Drain your Extra Firm Tofu (8 ounce) and place between two clean kitchen towels. Use something heavy ( I used a cookbook) to put on top of your tofu to press for at least 5 minutes.
In the meantime, stir Corn Starch (1 teaspoon) into Water (2 teaspoon) and set aside.
Dice your Garlic (2 clove) and add it to a small saucepan over low heat with the juice of 1/2 a Orange (1/2), Tamari Soy Sauce (2 tablespoon), Rice Vinegar (1 tablespoon), Honey (2 tablespoon), and Ground Ginger (1/4 teaspoon). Bring your sauce up to a simmer and stir in cornstarch/water mixture. Stir occasionally.
Once most of the liquid is drained from your tofu, cut it into thin strips. You can now choose to either cube the tofu or cut it into triangles as pictured. Coat your tofu pieces in Olive Oil (1 tablespoon), then sprinkle Corn Starch (1 teaspoon) on both sides.
Get a frying pan with olive oil hot before carefully placing your tofu flat on the pan to fry. Allow your tofu to cook until golden brown on both sides — usually about 2 minutes on each side.
Transfer your tofu onto a paper towel and dab off any excess oil. Coat with the sauce and garnish with Sesame Seeds (to taste) just before serving over rice or noodles.