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Press the tofu for 15-30 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
Add the tofu cubes to the sauce and toss to coat.
Heat a large non-stick skillet over medium-high heat. Add the tofu and sauce and cook, stirring occasionally, until the sauce thickens and the tofu is sticky and caramelized, about 10-12 minutes.
Optionally, add the red pepper flakes and toss to combine.
Serve the sweet and sticky tofu immediately, over rice or with your favorite sides.
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