In this sweet-spicy tofu dish, a mixture of maple syrup, Sriracha, miso and sesame oil does triple-duty—first as a marinade for the tofu, then as a basting liquid and finally, thinned with a little water, as an umami-rich serving sauce. Pressing the planks of tofu yields a firmer texture in the finished dish, while allowing them to absorb more of the maple-miso mixture. Serve on greens, such as watercress or shredded cabbage, or with braised or stir-fried bok choy, or use as a topping for rice bowls.