Press the tofu with paper towel, removing as much liquid as possible.
Optional (but recommended): Freeze tofu overnight. The next day, let the tofu thaw, then press with paper towel again. This will help remove even more of the liquid, and achieve more of a chicken-like texture.
Using your hands, break the tofu into irregular chunks.
Prepare the marinade: Combine orange juice, maple syrup, vinegar, soy sauce, ginger, garlic powder and red chilli flakes in a small bowl.
In a separate bowl, pour in some cornstarch (adding more as you go, if needed).
One piece at a time, dip the tofu in the marinade, then coat well in cornstarch. Repeat until all pieces are fully coated. You should not use up all of the marinade.
Transfer the tofu to a pan. Pan fry over medium heat with a generous amount of oil. Flip and fry until all sides are golden brown. Remove from pan and set aside.
Rinse off the pan, then pour in remaining marinade over low to medium heat.
In a small bowl, combine 2 tsp cornstarch with 4 tsp water. Then add it to the sauce in the pan.
Stir until a thick sauce forms, slowly adding more water to thin, if needed.
Place the tofu back in the pan and toss to coat in the sauce.
Remove from the pan, top with optional garnishes, and enjoy!