Wrap the tofu in a clean dish towel or paper towels and gently squeeze out as much water as you can. Cut the block tofu in to 8 squares. Pat dry once more. Set aside. If you have the time, press tofu for 30 minutes.
If serving with rice, start cooking now.
Prep the red pepper and red onion by cutting them in long thin slices. Set aside.
Now, mix all the maple soy glaze ingredients together in a small bowl. Set aside.
In a medium sized pan, add ¼ cup of oil on medium-high heat.
In a small shallow dish add the ¼ cup of cornstarch and a healthy pinch of salt. Coat the tofu squares in the cornstarch mix and in to the hot oil. Fry for 4-6 minutes on each side or until crispy. Remove from oil and set aside.
Discard oil or in a different pan, add 1-2 teaspoon of oil and sauté the red peppers and onions until soft and slightly browning. Add the garlic and cook for another minute or 2.
Add the tofu and maple soy glaze to the pan with the veggies.
Cook until the glaze has thickened. Toss the tofu until evenly coated.
Serve maple soy glazed tofu over rice and top with green onions and sesame seeds. Enjoy!