Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Wrap tofu in a few paper towels, place a plate on top, and a heavy object (like a cast iron pan) on top of the plate. Set aside and let drain for 10 min. Pat tofu dry. Cut block into 4 slabs. Cut the slabs into thirds and then in half again into cubes. Spread evenly on the baking sheet. Bake for 40 min. flipping half way through.

At the 20 min. mark, prepare the sauce. In a small bowl, whisk together the tamari, sesame oil, rice vinegar, and maple syrup. In a small saucepan, over medium heat add 2 tsp of oil. Add sliced ginger and garlic. Saute for 3 min. until light golden brown. Pour in the sauce and lower the heat to medium low.

In a small bowl, whisk together 2 tsp of corn starch and 2 tsp of water into a slurry. Pour slurry into the saucepan and stir to combine. Cook sauce for 2-3 min. until thickened, stirring frequently. It should eventually coat the back of your spoon in an even layer. Take off heat.

Once tofu is done baking, transfer to a large bowl. Pour sauce over top and stir carefully to evenly coat the tofu.

Serve tofu over rice and sauteed vegetables. Garnish with sliced green onion, sesame seeds, and a sprinkle of flaky sea salt.