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Press the tofu if you haven’t already, then tear it into organic shapes or ¾” pieces. Add the tofu to a bowl and toss with the soy sauce to coat.
In a small bowl, mix together the garlic powder, black pepper, and cornstarch. Sprinkle the mixture over the tofu and toss well to coat.
Heat a large skillet over medium-high heat and add the 2 teaspoons of oil. Once the oil is hot, add the tofu to the skillet and spread it out evenly.
Cook for 2 to 3 minutes, then flip and cook another 2 to 3 minutes. Flip the tofu a few more times to crisp most of the edges, then remove from the pan and set aside. This takes about 10 to 15 minutes.
Alternatively, you can bake the tofu: Toss the tofu with the oil, spread it on a parchment-lined baking sheet, and bake at 400°F (205° C) for 15 to 20 minutes.
To make the sauce, add the ginger, garlic, soy sauce, maple syrup, brown sugar, vinegar, molasses, and pepper flakes to the skillet. Bring to a boil, then add the cornstarch slurry, sesame seeds, and green onions.
Mix well and bring back to a boil. Simmer for another 2 minutes or so to thicken the sauce.
Add in the crisped up tofu, toss well, then switch off the heat.
Garnish with more sesame seeds and green onion, and serve over rice, quinoa, lettuce wraps, or however you like.