Press the tofu with paper towel, removing as much liquid as possible.
Optional (but recommended): Freeze tofu overnight. The next day, let the tofu thaw, then press with paper towel again. This will help remove even more of the liquid.
Preheat the oven to 400°.
Cut the tofu into small cubes.
In a small bowl, mix the olive oil, soy sauce and maple syrup. Toss the tofu in this mixture until fully coated.
Toss the tofu in cornstarch until fully coated.
Transfer to a parchment lined baking tray and bake at 400° for about 25 minutes or until lightly browned and crispy.