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Press the tofu using a tofu press (or learn how to press tofu without a tofu press!) for at least 30 minutes to remove excess moisture. Pat dry, cut into 1″ cubes. Alternatively, you can slice the tofu into ½”-inch slabs, then cut each slab diagonally to form triangles.
In a large bowl, mix the cornstarch with garlic powder, paprika, salt, and black pepper, then toss in the tofu until evenly coated.
Heat a neutral cooking oil in a nonstick skillet over medium heat until warmed through. Add the tofu in a single layer and cook for about 10 minutes, or until golden and crispy on all sides.
While the tofu is cooking, prepare the glaze. In a small mixing bowl, whisk together the soy sauce, maple syrup, and vinegar. Set aside.
Once the tofu is golden, reduce the heat to low and pour the maple glaze over top. Stir constantly for 1-2 minutes, or until the glaze thickens and evenly coats the tofu.
Serve immediately while warm and crispy with sesame seeds and green onions, as desired.