Heat sesame oil in a nonstick pan at medium-high flame and toss in chopped tofu. Cook well until the bottom of each tofu piece is golden. Flip over the tofu with the help of a spatula so as to cook again until golden in color.
In the meanwhile, in a mixing bowl combine water, soy sauce, garlic, sriracha sauce, vinegar, maple syrup and cornstarch. Whisk it nicely until there are no lumps. Stir in sesame seeds and mix well. Keep it aside.
Once all the tofu pieces are well cooked and golden brown in color pour the sauce evenly over them. Let it cook for 2 minutes and then gently mix everything with spatula. It will become sticky. (do not overcook). Turn it off and garnish with green onions and served over bed of steamed or brown rice.
Make sure to press tofu nicely and for at least 15 minutes. The firmer the tofu the better texture and taste post cooking.
In a good quality nonstick pan, you may start with 1 tbsp. of oil and place the tofu pieces. This should work but if you find any sticking or drying up then add another 1 tbsp. of sesame oil but do not exceed.
Do not use wok for this recipe as the tofu pieces do not cook evenly. A nonstick frying pan or a sauté pan works best here.
Do not overcook once you pour the sauce over the cooked tofu or else it will taste bitter and burnt. It quickly binds and becomes sticky so make sure to lower the flame to low-medium after you pour the sauce and mix in about 2 minutes. It will become sticky.