Take and drain the extra firm tofu. Slice down the middle, long ways, and chop into tiny one inch cubes as pictured.
Take a dish towel, set it on a cutting board and lay tofu cubes evenly across board. Place another dish towel on top and place a weighted object such as a heavy text book or casserole dish on top of the pieces. This helps to drain the excess liquid, allowing you to experience a more crispy textured tofu! Let sit for ~30 minutes.
Add aminos, maple, oil and sriracha in a medium bowl with a lid, stir. Add in tofu cubes, place lid on top and shake until mixture is even. Let sit for 30 minutes, but be sure to give the mixture another little shake at the 15 minute mark!
Preheat oven to 400 degrees. Spray baking sheet with cooking spray and spread marinated cubes evenly across. Bake tofu for about 40 minutes total, flipping over at the 20 minute mark to ensure crispiness on both sides. Remove once golden brown.
Toss on top of your favorite salad or stir fry and enjoy!! (We threw it on top of our favorite sweet potato starch "glass" noodles and veggies).