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Quick press the tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast iron skillet. Press like this for 15 minutes while you make the marinade.
Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger.
Marinate the tofu: Place the pressed tofu pieces in a shallow dish. Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful.
Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of a neutral oil, such as canola oil and heat over medium-high heat. Remove the tofu pieces from the marinade and add to the pan. Fry the tofu until golden brown on each side.
Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. Remove from heat, and serve with rice and stir fried vegetables such as baby bok choy, mushrooms and carrots.