Wrap tofu in a clean towel, place on a plate and set a modest weight on top for 15 minutes. Cut into approximately 3/4 inch cubes and blot dry. Pressing is included separately in the total time.

Whisk soy sauce, vinegar, maple syrup, sesame oil, ginger, garlic and 1/3 cup water. In a separate cup, mix 1 teaspoon of the cornstarch with 1 tablespoon cold water. Reserve the remaining cornstarch for coating.

Put remaining cornstarch in a shallow bowl. Add tofu and toss gently until lightly coated. Shake off loose powder; thick dry pockets do not crisp evenly.

Heat neutral oil in a nonstick skillet over medium-high heat. Cook tofu in two uncrowded batches, turning gently every 2–3 minutes, until golden on several sides, about 8–10 minutes per batch. Divide the oil between batches as needed. Transfer to a plate.

Lower heat to medium. Pour in the soy mixture and simmer for 1 minute. Stir the slurry again and add it while stirring. Simmer 30–60 seconds, until the glaze lightly coats a spoon. Add a splash of water if too thick.

Return tofu and toss just long enough to coat. Sprinkle sesame seeds and scallions over the top. Serve promptly; a wet glaze gradually softens the crisp coating.