Press the tofu for 15-20 minutes.

Combine the black vinegar, poultry seasoning, sesame oil, soy sauce, and kosher salt, and stir.

Pour the marinade over the tofu, using your hands to rub the marinade into the tofu.

Set aside.

Combine the cornstarch and flour.

Heat a sauce pot over medium heat. Add the olive oil, and lightly toast the garlic and ginger.

Add the sugar and red chili flakes, and cook for 1-2 minutes.

The sliced scallions are added next and stirred to combine.

Combine the orange juice, soy sauce, rice wine vinegar, and cornstarch. Stir to dissolve the cornstarch.

Pour the cornstarch mixture into the pot.

Cook stirring until the sauce is thick. About 2 minutes.

Set aside.

Heat a large sauté pan over medium heat with olive oil.

Coat the tofu with cornstarch mixture.

Once the olive oil is hot add some of the coated tofu.

Cook all sides of the tofu until crispy and golden brown.

Gently heat the orange sauce, add the crispy tofu, and serve.