If serving with rice, cauliflower rice, or steamed broccoli, begin preparing at this time. Cook the rice on the stovetop, in the Instant Pot, or in a rice cooker. Steam the broccoli in a steamer basket set over boiling water for ~4-6 minutes, or until tender but still a vibrant green color. Otherwise, move on to the next step.

TOFU: Preheat the oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.

Crumble the tofu into pieces ½ to 1 inch in size and arrange them on the parchment-lined baking sheet. Add oil, sprinkle with salt, and toss to evenly coat the tofu. Once the oven is preheated, bake for 10 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.

SAUCE: To a medium saucepan, add the maple syrup, soy sauce or tamari, rice vinegar, sesame oil, red pepper flakes, and garlic. Bring to a simmer over medium heat.

Meanwhile, to a small bowl, add the cornstarch and water and stir to combine. Once the sauce is simmering, add the cornstarch mixture, stir, and continue simmering, stirring occasionally until the sauce becomes thick like honey — about 3 minutes. Remove from heat and stir in the sesame seeds. Taste and adjust as needed, adding more maple syrup for sweetness, tamari for overall flavor, garlic for zing, or red pepper flakes for heat. Set aside.

Once the tofu is golden brown, place it into the sauce and stir to fully coat. Serve warm with rice, steamed vegetables, or other sides for a tasty meal!

You can prep the sauce ahead of time and store it in the fridge for up to 1 week. If it becomes too thick, add a bit of water when you reheat it in a saucepan. Otherwise, the cooked dish is best when fresh.