Remove the tofu from the package and drain. With your hands, gently squeeze out as much water as possible without breaking or crushing the block. Wrap the tofu in paper towel and gently squeeze it once more. If time allows, wrap the tofu in fresh paper towels and press it for 15 minutes, either with a tofu press or by placing it between two plates and setting some heavy cans on top*.

Cut the tofu into 1-inch cubes. Place them in a baking dish that holds them snugly in an even layer (I find an 8x8-inch baking dish works well).

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated. Marinate the tofu for 30 minutes at room temperature, or refrigerate for up to 1 day.

Bake the tofu for 20 to 30 minutes, until it's darkened at the edges and the edges are a little crisp. Rotate the pan 180 degrees halfway through to promote even cooking. Remove tofu from the oven and drizzle with the reserved marinade. Enjoy immediately with rice and stir-fried veggies, add it to a salad or wrap, or munch it right off of the pan.