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Pat tofu dry with paper towel and break into small chunks
Toss tofu with cornflour and black pepper until coated
Heat oil in a non-stick pan over high heat and add tofu
Cook tofu until golden and crispy on all sides
In a small bowl, mix soy sauce, rice vinegar, maple syrup, ginger, and garlic
Pour sauce over tofu and toss to coat evenly
Turn heat low and cook for 1-2 minutes
Remove from heat and let cool
Divide rice, edamame, carrot, cucumber, tofu, spring onion and sesame seeds into 4-5 meal prep containers
Refrigerate promptly or freeze for later