Press the extra firm tofu for 30 to 60 minutes to remove excess moisture.

In a saucepan, heat olive oil over medium heat, then sauté minced garlic and grated ginger for 2-3 minutes.

Add red pepper flakes, maple syrup, tamari, rice vinegar, and tomato paste; whisk until combined and cook until it thickens.

Cut the pressed tofu into even one-inch cubes.

Toss the tofu cubes with cornstarch and a drizzle of olive oil until evenly coated.

Heat olive oil in a frying pan and fry the coated tofu until golden brown and crispy, about 10-15 minutes.

Reduce heat and pour the sauce over the tofu; toss to coat and cook for an additional 1-2 minutes.

Serve immediately over jasmine rice or rice noodles, garnished with sesame seeds and scallions.