Press the 12 oz block of firm tofu: wrap it in a clean kitchen towel or several layers of paper towels, place on a plate or cutting board, and put a weighted object (a heavy pan or cans) on top for 15–30 minutes to remove excess water.

While the tofu is pressing, combine the harissa paste, maple syrup, soy sauce (or tamari), ginger powder, chopped mint leaves, and lime juice in a glass bowl. Stir with a spoon or spatula until evenly mixed.

After pressing, unwrap the tofu and pat it dry. Cut the block in half horizontally, then cut each half in half again to make four rectangular slabs. Cut each rectangle diagonally to form triangles.

Arrange the tofu triangles in a single layer in a glass bowl or shallow dish. Pour the prepared marinade over the tofu and gently toss or turn the pieces so they are evenly coated. Leave any excess marinade in the bowl—you will use that to make the glaze.

Let the tofu marinate for 15 minutes, turning once or twice during that time to redistribute the marinade.

About 10 minutes into marinating, preheat your oven to 390°F (199°C).

After marinating, use a slotted turner to transfer the tofu triangles to a non-stick baking sheet, silicone baking mat, or parchment-lined baking tray, leaving excess marinade in the bowl.

Pour the leftover marinade from the bowl into a small saucepan and whisk in the tapioca starch until smooth.

Cook the marinade mixture over medium heat, stirring frequently, until it thickens and becomes syrupy (a glossy glaze consistency). Remove from heat and set aside.

Bake the marinated tofu in the preheated oven for 15 minutes.

Remove the tray from the oven. Brush the top of each tofu piece generously with the reduced glaze, flip each piece, and brush the other side as well.

Return the tofu to the oven and bake for another 15 minutes.

When the tofu is done, brush once more with any remaining glaze before serving to make the pieces sticky and shiny.