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Slice the block of tofu in half lengthwise, then slice into ½ inch thick rectangles.
Make the sauce by combining the light soy sauce, dark soy sauce, oyster sauce (or vegetarian oyster sauce), sugar, and water. Set aside.
Heat a non-stick pan over medium heat, and add the oil. In a shallow dish, mix ¼ cup cornstarch with ½ teaspoon salt. Quickly coat the tofu slices with this dry mixture. Add them directly to the pan as you dredge them, and pan-fry until crisp and golden on both sides, about 4-5 minutes per side.
Remove the crispy tofu from the pan and arrange on a serving plate.
Pour the sauce mixture into the same pan you cooked the tofu in, and bring to a simmer. Simmer until the sauce has reduced to a syrupy consistency and drizzle over the tofu. Garnish with chopped scallion.