In a bowl, mix together soy sauce, cornstarch, garlic powder, onion powder, smoked paprika, and black pepper. Using your hands, tear the tofu into bite-size pieces and gently toss the tofu pieces in the marinade, making sure they are well coated. Let it marinate for at least 15-20 minutes.

Place enough vegetable oil over medium-high heat to cover the bottom of a large sauté pan by about an inch. Once hot, add the marinated tofu cubes, ensuring they are spaced out for even cooking. Cook each side until golden brown and crispy, usually about 3-5 minutes per side. You may need to work in batches.

Once the tofu is crispy and golden, remove it from the pan and let it drain on a paper towel.

Meanwhile, prepare the orange glaze. Heat the olive oil in a medium saucepan over medium heat. Once the oil is hot, add the jalapeño, garlic, and ginger and cook, stirring often, until the jalapeño is tender and the garlic is fragrant, 3 to 5 minutes. Pour in the orange juice, sugar, vinegar, tamari, cornstarch slurry, and sesame oil, whisking to combine. Increase the heat to high. Once the glaze comes to a light boil, reduce the heat to low and simmer until the glaze reduces by about one-quarter, stirring every few minutes, 20 to 25 minutes.

Next, place the baked tofu in a large bowl. When the glaze has thickened, pour it into the bowl with the tofu, tossing to coat the tofu in the glaze.

To serve, garnish with sesame seeds, green onions, and orange zest. Enjoy over rice or by itself!