Press the tofu block one of two ways:

1. Use a press (see my favorite press in the notes.) Press for 30 minutes.

2. Place tofu block on a plate covered with a paper towel, place a baking sheet on top, then a heavy skillet on top of the baking sheet. Press for 30 minutes.

Create marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic and ginger. 

Place tofu pieces in a 13x9 pan and cover with marinade. Cover with plastic wrap and place in fridge for at least an hour, or overnight for even more flavor. I doubled the above recipe with two tofu blocks, so the 13x9 dish worked well for me. You can use 8x8 if you're using one tofu block.

Cook Tofu: Pour 2-3 tbsp of canola oil in large deep skillet turn to high heat. Place tofu pieces in skillet and brown on one side. Very important: Let the pieces cook for 5 minutes, without moving them. With a large spatula, turn tofu pieces over to brown other side for another 5 minutes. Pour rest of marinade on tofu. Serve tofu over fluffy rice or salad. We served our's with shredded carrots and sprouts on the side - delicious. Enjoy!