Press the tofu. Line a plate with a few sheets of kitchen paper towels or a clean kitchen towel. Top with more kitchen paper towels and press the tofu to remove as much moisture as possible. Repeat this step 2-3 times. This will allow the tofu to absorb the marinade better.

Transfer the tofu to a dish. At this point, you can keep the block of tofu whole or cut it in half. Transfer the tofu to a deep dish or a freezer-safe bag.

Add the marinade. Add the soy sauce, maple syrup, and sesame oil to the dish or freezer bag.

Let it marinade. Cover with plastic wrap and let the tofu marinade in the refrigerator for at least 8 hours, preferably 24 hours. Flip the tofu once halfway through marinating.

Add the wood chips. Remove the lid, rack, and drip tray of the stovetop smoker. Spread 3 tablespoons of wood chips in the bottom of the smoker. Place the rack and drip tray back on top.

Add the tofu. Place the tofu on the rack and close the smoker with the lid.

Smoke. Finally, heat the smoker on the stove over medium heat. It will take 10-15 seconds before some smoke starts to appear. Let the tofu smoke for about 25 minutes, flipping it once halfway through smoking.

After that, turn off the heat and keep the smoker closed for another 15 minutes. This will allow the remaining smoke to infuse the tofu even more.

This smoked tofu will last for up to 5 days in the refrigerator.