Slice tofu into 1/2-inch pieces. Place a double layer of paper towels on a baking sheet, and arrange tofu on towels. Top with double layer of paper towels and a baking sheet. Weight down with a few cans for 20 minutes.
Whisk together lemon juice, grated lemon zest, orange juice, grapeseed oil, thinly sliced shallots, finely shredded cilantro, and Dijon mustard. Season with salt and pepper.
Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.
Remove tofu, scraping off excess
marinade, and set marinade aside.
Heat a nonstick pan over medium
heat. Add tofu in a single layer and
cook until crisp, about 6 minutes.
Turn and cook the other side, 3 minutes
more. Remove from pan.
Add shallots and remaining marinade to the pan. Simmer until shallots are tender, about 6 minutes. Spoon over tofu and serve immediately with miso dipping sauce.
Miso Dipping Sauce: Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.