Wrap the extra-firm tofu block in a clean kitchen towel or paper towels. Place a heavy skillet or book on top to press out excess moisture for 15 minutes, then cut the tofu into 1-inch cubes.

In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, maple syrup, and rice vinegar until smooth, then set the glaze mixture aside.

Place the pressed tofu cubes into a large mixing bowl, sprinkle the cornstarch evenly over them, and toss gently until every piece is thoroughly and lightly coated.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and fry for about 8 to 10 minutes, turning occasionally, until all sides are golden brown and crisp.

Pour the prepared garlic-ginger sauce directly into the skillet with the crispy tofu. Toss quickly for 1 to 2 minutes until the sauce bubbles, thickens, and glazes the cubes perfectly. Remove from heat.

Drizzle the toasted sesame oil over the glazed tofu, then garnish generously with sliced green onions and toasted sesame seeds before serving hot.