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Preheat the oven to 200°C
Drain the tofu, then tear it into small chunks. Place the chunks of tofu on a clean tea towel and press, removing as much moisture as possible.
Transfer the tofu to a mixing bowl, then add the cornflour, oil and five spice and salt and pepper. Stir to combine until the tofu is covered all over in the cornflour.
Drop the tofu into an oven tray, then bake for 20 minutes, then flip the tofu and bake for another 10-15 minutes or until the tofu is golden and crispy all over.
Meanwhile, combine the marmalade, gochujang, light soy sauce, dark soy sauce, rice vinegar and sugar in a small bowl, then set aside for later.
When the tofu is nearly ready, add onion whites, ginger and garlic to a pan, cook for 3mins, then add sauce, bring to bubbling.
Add the crispy tofu chunks to the sauce. Remove from the heat and stir until the tofu is fully coated in the sauce. Add sesame seeds
Serve with rice, steamed broccoli or broccolini, and green onions