Vegan sticky tofu on rice

Press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top. Let it sit for 15-30 minutes.
Once pressed, cut the tofu into cubes.
In a mixing bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger.
Add the tofu cubes to the marinade, gently toss to coat, and let it marinate for at least 15 minutes.
Heat some vegetable oil in a pan over medium-high heat.
Add the marinated tofu cubes to the hot pan and cook until they become crispy and golden brown on all sides. This may take about 5-7 minutes. Remove the tofu from the pan and set it aside.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, tomato paste, sriracha sauce, cornstarch, and water.
Return the pan to the heat and pour in the sticky sauce mixture.
Add the cooked tofu back to the pan and stir well to coat the tofu in the sauce.
Let it simmer for a few minutes until the sauce thickens and coats the tofu.
Serve the sticky tofu over cooked rice.
Garnish with sesame seeds, chopped green onions, and sliced red chilies, if desired.
Enjoy your delicious vegan sticky tofu with rice!