Divide each tofu cube into four pieces and fry until golden brown in a pan with melted coconut oil. Remove the golden tofu from the pan and drain it on a paper towel.
Scald the oranges, cut one into thin slices which you divide in half and squeeze the juice from the other one.
Pour the orange juice into a bowl, add finely chopped ginger and garlic, olive oil, soy sauce, maple syrup and smoked paprika. Mix everything until the ingredients are combined.
Put the previously prepared tofu slices into a suitable baking dish, pour 3/4 of the prepared sauce over them and place the oranges, which should be covered with the remaining sauce. Sprinkle the top with fresh rosemary.
Bake at 180C for 20-30min until most of the sauce has evaporated and tofu and oranges are golden.