Dry the block of tofu from its preserving liquid and pat it between two sheets of paper towels to remove as much moisture as possible. Cut into 1/2 inch cubes. Mix in a bowl with the olive oil and soy sauce, then add the tofu and mix to distribute the seasoning. Add the cornstarch and mix again until the cubes are evenly coated.

Place the tofu cubes in a small baking dish lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 minutes.

While the tofu is cooking, proceed with cooking the rice by absorption (either steamed or in boiling water, as you prefer). First, prepare the flavored water by bringing it to a boil with a crushed cardamom pod and a teaspoon of salt. At this point, wash two clementines, peel the zest with a vegetable peeler, only the yellow part. Add the zest, turn off the heat, and let it cool slightly.

Rinse the rice, add the flavored water in a 2:1 ratio (the water should be double the rice). Cook covered until all the liquid is absorbed.

Wash the remaining clementines well, grate the zest, and then squeeze the juice from all the clementines you have. Combine in a bowl the clementine juice and grated zest (set aside a pinch), raw cane sugar, apple cider vinegar, soy sauce, peeled and grated fresh ginger, and cornstarch dissolved separately in a little cold water. Mix with a whisk to dissolve any lumps.

Pour the sauce into a small pan, add the golden tofu cubes, and bring to a boil over low heat, stirring often, until the sauce thickens and looks glossy.