Step 1

Preheat oven to 400°. Wrap tofu in paper towels or a kitchen towel and place on a rimmed baking sheet. Weigh down with something heavy (a cast-iron skillet with a can or two inside works well). Let sit 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 1" cubes.

Step 2

Whisk ginger, ¼ cup nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl to combine. Add tofu and gently toss to coat. Sprinkle cornstarch over and mix until incorporated. Let sit 10 minutes.

Step 3

Remove tofu from marinade and spread out on a parchment-lined baking sheet. Bake, turning halfway through, until golden brown and a thin crust forms, 25–30 minutes.

Step 4

Whisk scallions, garlic, miso, vinegar, red pepper flakes, and remaining 2 Tbsp. nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.

Step 5

Divide rice among bowls, then top with carrots, edamame, and tofu. Drizzle with scallion sauce, then sprinkle with sesame seeds and top with some cilantro leaves.