Rinse the sushi rice until the water runs clear and then cook according to package directions. I used 2 cups of sushi rice to 2 ½ cups of water in a rice cooker. When rice is done, set aside and let cool. 

Heat vegetable oil in a pan on medium-high heat. Squeeze out as much water as possible from the tofu and then crumble in to pan. Add a pinch of salt and pepper and mix well. Cook the tofu for about 15 minutes or until tofu starts to brown and get slightly crispy on the edges of the crumbles. 

Mince the ginger and the garlic cloves. Add to the browned tofu and cook for another 2 minutes. 

In a small bowl, mix together the soy sauce, water, gochujang or chili paste, maple syrup, and vinegar. Whisk well and then add to the cooked tofu. Let cook for a few more minutes until the sauce has absorbed and thickened. Turn off heat and set aside to cool. Once slightly cooled, add ¼ cup scallions.  

The rice should still be warm to the touch but not too hot to handle. Along with the tofu and rice, have a small bowl of water and a small bowl of salt nearby. 

Wet both hands and rub together with 2 pinches of salt. Now, grab ⅓ cup of sushi rice and indent the center of the rice with your fingers. Add about 2 teaspoons of the filling in to the center and form the rice around the filling. Add a small amount of rice to the top to cover the filling. Then, form the onigiri in to a triangle or a ball carefully. Add a small piece of nori to the bottom (see photo). This takes some work to get in to perfect triangles but they look so cute so I think it's worth the extra effort! Continue by wetting both hands, rubbing with salt, and continuing until all the rice and tofu has been used. 

Eat immediately or wrap individually in plastic wrap and store in the fridge. Enjoy!