black pepper tofu (vegan)

I've been entranced in a family history project so my oldest made lunch for everyone.  She found this recipe on Pinterest and brought me a little bowl to sample before she ever tried it.  It's amazing!  Seriously!!  Bursting with flavor.  I like tofu when I've had it in restaurants but it never tastes quite right when I try to cook with it.  GREAT RECIPE.  You'll love the sauce.

black pepper tofu (vegan) (simple veganista)
1 block tofu, super firm or extra firm, cubed
1 tablespoon toasted sesame oil
1/4 cup soy sauce
1/4 cup water or veggie broth
3 tablespoons pure maple syrup (I think she used 2)
2 teaspoons cornstarch
1-2 tablespoons fresh cracked pepper
3-4 cloves garlic, minced or 1 teaspoon garlic powder
1/2 inch knob ginger, minced
1 bunch green onions, cut into 1-inch pieces
1-2 chili peppers, sliced and seeds removed or 1 teaspoon red pepper flakes
1 bunch cilantro, roughly chopped to serve

Stir-fry sauce: In a small bowl, combine the soy sauce, water, maple syrup and cornstarch.  This will be your slurry ensuring your tofu will be coated nicely.
Cook tofu: Heat oil in a large wok or skillet over medium high.  Add tofu and cook, stirring occasionally for about 10 minutes, or until golden on all sides.
Add remaining ingredients:  Add your slurry mixture, ground pepper, garlic and ginger.  It will sizzle at first when adding the liquids.  Stir fry another 3 minutes or so.  Add hot peppers and scallions.  Liquids should start to thicken a bit, cook another 5 minutes or until the scallions are just softened.
Serve:  Pair with brown rice, brown rice/quinoa mix, basmati or jasmine rice.  My daughter made some brown rice noodles from Costco and it was delish!  Add a large handful of chopped cilantro on the side.