1. Tear the tofu into bite-sized chunks (this gives a more rustic, crunchy tofu vibe). Add it to a large zip-top bag or large bowl with the cornstarch, garlic powder, onion powder, paprika, and pepper. Shake or toss until the tofu is well coated.
2. Preheat your oven to 370°F. Line a baking sheet with parchment paper and spread the tofu in a single layer. Bake for 15–20 minutes, flipping halfway.
3. NOTE: If using your air fryer, cook at 370°F for 10–15 minutes.
4. Once the tofu is finished baking, place a non-stick pan or large skillet over medium heat. Add the ketchup, soy sauce, maple syrup, and rice vinegar to the skillet. Stir it all up and let it bubble into a slightly thick, sweet, sticky sauce. If it gets too thick, you can add a splash of water or a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) for more body.
5. Toss the crispy tofu into the sauce. Stir gently over medium-high heat for a couple of minutes until all the tofu pieces are completely coated. Sprinkle with toasted sesame seeds and enjoy! 

Toppings (optional): chopped green onion, cilantro,