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Drain tofu and wrap in paper towel or tea towel to remove excess water. Slice into bite size cubes and put in a ziploc bag.
Mix all the ingredients for the marinade in a bowl and pour half of the marinade in the ziploc bag. Lightly massage the tofu until all the pieces are evenly coated. Marinade for 30 minutes and drain.
Add 1 tablespoon extra virgin olive in a pan over high heat and add tofu pieces. Fry on each side until golden brown – about 1 or 2 minutes per side.
Lower the heat to medium and add remaining marinade. Stir cornstarch with water and slowly add to the pan. Stir until the sauce thickens (about 1 minute).
Turn the heat off and transfer to a plate. Top with scallions and serve immediately.