Press the block of extra-firm tofu for at least 20-30 minutes to remove excess water. This step is crucial for crispy tofu. Cut the pressed tofu into 1/2-inch to 3/4-inch "steak bits" or cubes.

In a medium mixing bowl, gently toss the tofu bits with 1 tbsp soy sauce and 1 tbsp neutral oil until evenly coated. Sprinkle with 2 tbsp cornstarch and toss again until each piece is lightly dusted. This creates a crispy exterior.

Preheat your air fryer to 400°F (200°C). Arrange the coated tofu in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.

Heat 1-2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Add the coated tofu in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes per side, flipping carefully, until all sides are golden brown and crispy. (For oven method: Bake at 400°F/200°C for 25-30 mins, flipping halfway).

While the tofu cooks, whisk together all sauce ingredients (1/4 cup soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, sriracha, 2 tbsp water/broth, and 1 tsp cornstarch) in a small bowl until smooth.

Pour the sauce mixture into a small saucepan over medium heat. Bring to a gentle simmer, stirring constantly, until the sauce thickens to your desired consistency (about 2-3 minutes). Remove from heat.

Once the tofu is cooked and crispy, transfer it to a large mixing bowl. Pour the thickened sauce over the tofu bits and gently toss until every piece is thoroughly coated. Serve immediately over cooked rice, garnished with sesame seeds and chopped green onions, alongside steamed vegetables if desired.