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Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.
In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl. Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed. Set aside for serving.
Once pressed, slice tofu into ~¾-inch cubes and add to a large mixing bowl. Add the tamari, chili garlic sauce, sesame oil, and maple syrup. Seal with the lid and toss gently to combine. Let marinate for 15 minutes.
Heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.
After 15 minutes, add cornstarch and cover again and toss gently to coat.
Heat a large cast iron or nonstick skillet over medium heat. Once hot, add a bit more sesame oil. Cook tofu until golden brown on all sides, then transfer to your prepared baking sheet and bake for 10-15 minutes.
Prepare veggies and herbs for serving. Set aside.
Prepare lettuce or cabbage by washing and drying and gently separating ~10 cup-size leaves.
Arrange cups/leaves on a platter and top each with ~5 cubes tofu. Top with veggies and herbs of choice and serve with peanut sauce on the side.