Press water out of tofu by wrapping tofu with paper towels or a kitchen towel and setting on a plate. Set a heavy object, like a pan, on top. Let water press for at least 20 minutes.

Once water is drained from tofu, cut into 1-inch cubes and set aside.

Prepare sauce: add garlic, orange juice, honey, red wine vinegar, soy sauce, chili garlic sauce and cornstarch to a large bowl and mix well. Set aside.

Add olive oil to a large pan over medium high heat. Add tofu and let cook until browned on all sides, stirring occasionally to turn tofu over. It should take about 10-12 minutes.

Optional: remove tofu from the pan and place on a paper towel to remove some excess oil. Put tofu back in pan when done.

Add sauce to the pan, stirring constantly and making sure sauce is spread evenly over the tofu. The sauce will start to thicken considerably after about 5 minutes. Serve immediately.