Press package of tofu in a tofu press, or wrap in a tea towel and place a heavy object on top (book, canned food, etc.) and let sit for ten minutes to allow the brine to drain. Pat tofu to dry. Slice into 1/2-1″ cubes.
In a large bowl combine pressed, drained and cubed tofu; and tapioca starch. Toss to coat.
In a large oven-proof frying pan or cast iron skillet heat 3 tbs coconut oil over medium heat.
Place coated tofu in one even layer in skillet and fry, turning a few times until all sides of tofu cubes are beginning to brown (about ten minutes).
Preheat oven to 400°F.
In a mixing bowl combine maple syrup, coconut oil, grated ginger, vinegar, sriracha (optional), garlic powder, and ground ginger. Whisk until smooth.
Pour maple ginger sauce over tofu; toss to coat.
Place coated tofu in preheated oven and bake for 15 minutes, or until sauce is sticky and bubbling.
To serve, place cooked rice noodles in a bowl and top with maple ginger tofu, steamed broccoli, and sesame seeds (optional).