Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Wrap tofu in a clean, absorbent towel and press (e.g. by putting underneath books or a chair) in order to get out moisture. Let it be pressed for about 15-20 minutes.

Cut pressed tofu into 3/4-inch cubes and add to a large bowl. Pour in sauce, chili sauce, sesame oil, and maple syrup. Use a spoon or hands to combine. Let marinate 2-3 minutes, stirring occasionally.

Transfer tofu to a large freezer bag. Add 1 tbsp arrowroot at a time and toss to coat. Continue adding more arrowroot and tossing until tofu is coated in a gummy, white layer.

Place tofu onto the baking sheet and bake for about 20-25 minutes. Flip at 18 minutes. Once removed from the oven, it should be firm to the touch, firm on the edges, and slightly browned on the exterior. Depending on your oven you might need to alter baking time a little bit.