Preheat oven to 400° Fahrenheit.
Add 16 ounces extra-firm tofu cubes, 2 tablespoons lite tamari, 1 tablespoon maple syrup, and 1 teaspoon sesame oil to large bowl. Mix until well combined. Let rest in bowl at least 5 minutes.
Spray baking sheet with plenty of cooking spray, or line with parchment paper. Set aside.
Drain tofu. Transfer ⅓ of tofu cubes to zippered freezer bag and add 1 tablespoon cornstarch. Toss to until tofu cubes are evenly coated in cornstarch. Add 1 additional tablespoon cornstarch if needed.
Once tofu cubes are evenly coated with cornstarch, remove tofu cubes from bag. Shake any excess cornstarch back into bag, then arrange tofu cubes on prepared baking sheet.
Repeat with remaining tofu and cornstarch, adding cornstarch in 1-tablespoon increments as needed.
When all tofu cubes have been tossed in cornstarch and placed on baking sheet, place baking sheet in preheated oven.
Bake tofu cubes 15 minutes. After 15 minutes, carefully remove baking sheet from oven.
Flip each tofu cube over, then return baking sheet to oven. Bake tofu cubes 15 minutes more, or until just golden brown.
Carefully remove baking sheet from oven. Transfer baked tofu to serving plates and serve hot.