Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.

Slice the block of tofu in half horizontally. Lay the 2 slabs side by side on a clean kitchen towel then cover with another towel. Place a heavy pan on top and let it sit for 15 minutes to press out excess liquid.

Cut the tofu into 1-inch cubes, and place them in a large bowl. Drizzle them with olive oil, then sprinkle with corn starch, and garlic powder. Gently toss or stir until evenly coated.

Arrange the tofu in a single layer on the prepared baking sheet and bake for 30 minutes, flipping halfway through until golden and crispy.

When the tofu has 5 minutes left, heat the olive oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Stir in the orange juice, soy sauce, honey, and ginger. Bring to a simmer for 2–3 minutes, lowering the heat as needed. Slowly stir in the cornstarch water slurry, stirring constantly to prevent clumps. Cook for another 30 seconds to 1 minute until the sauce has thickened.

Add the crispy baked tofu to the skillet and gently toss to coat in the sauce.

Serve the orange tofu over rice with steamed broccoli if desired. Garnish with sesame seeds and sliced green onion, if using.