In a medium bowl, mix the olive oil, corn starch, and Chinese Five spice. Toss with the tofu to coat it. Spread the coated tofu on a greased or non-stick baking sheet. Bake for at least 30 minutes or until crispy. Flipping halfway during cooking time.
While the tofu bakes, make the sauce. Combine in a small bowl, the orange juice, zest, vinegar, soy sauce, honey, and broth. Set aside.
Heat the sesame oil on medium heat and saute the garlic, ginger, and red pepper flakes for 1 minute or until fragrant.
Add the sauce mixture to the saucepan and bring to a simmer for 5-7 minutes. To thicken the sauce, mix the cornstarch and a small amount of water to make a paste and whisk into the sauce. Once the sauce reaches the desired consistency turn off the heat.
Once the tofu is baked to the desired level of crispiness, remove it from the oven. Transfer the tofu to the saucepan and mix with the sauce. Top with scallions and sesame seeds, optional.
