Place tofu on a paper towel-lined plate with several paper towel layers; cover with paper towels and another plate. Set a 3- to 5-pound object on top plate; press tofu for 30 minutes. Drain and discard any accumulated liquid.

Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and 1 teaspoon sesame oil; gently stir to coat. Let sit until tofu has absorbed most of the liquid, about 10 minutes.

Meanwhile, whisk soy sauce, maple syrup, green onions, sambal oelek, rice wine vinegar, garlic, sesame oil, and cornstarch together in a bowl. Set sauce aside.

Drain and discard any remaining liquid from tofu. Place cornstarch in a gallon-sized resealable plastic bag. Add tofu, squeeze out excess air, and seal the bag; gently shake until tofu coated with cornstarch.

Heat olive oil in a large skillet over medium-high heat. Add tofu and cook for 4 minutes per side until browned on all sides. Transfer tofu to a plate; wipe the skillet clean.