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Drain and wrap the tofu block in some paper towel, gently press to release excess water, cut into about ¾ inch cubes.
Toss the tofu cubes in a flat plate with the arrowroot powder or cornstarch, evenly coat each cube.
Heat a large drizzle of oil in a nonstick frying pan over medium-high, pan-fry the tofu till all sides are golden crispy, about 3 - 4 minutes per side, remove from the pan and set aside.
Zest 1 orange, only the colored part not the white part, add zest to a mixing cup.
Squeeze the 1 and ½ orange for juice into the same cup.
Add all the rest of the sauce ingredients and whisk till smooth and well combined.
In the same frying pan, heat another small drizzle of oil, sauté the garlic and scallions till aromatic.
Slowly pour in the sauce, turn down the heat to medium, stir and bring the mixture to a gentle boil.
Transfer all the fried tofu into the pan, stir and toss to coat, continue to stir as the sauce thickens, remove from the heat when you reach preferred sauce consistency.
Serve with steamed white rice, choice of veggies, and sprinkle of sesame seeds and more scallions. Enjoy!