Drain water from tofu and wrap it in a paper towel. Place something heavy (couple of pots or stirs) on top for about 10 minutes to drain excess water.
Cut tofu into sticks about 2.5-3 cm wide (1 inch approx).
Place pieces into a container where they fit not too tight or too loose.
Pour soy sauce to taste (may need 3 tablespoon of liquid aminos and 6 tablespoon of green soy sauce, etc.), liquid smoke, sriracha, 5-7 drops of maple syrup. Add just enough water to cover the tofu.
Close the container and shake to mix the sauce with tofu.
Put in the fridge for a couple of hours to let the tofu soak up the marinade.
Bake for 40 minutes at 180C or 350F.

3-6 tablespoons soy sauce, liquid aminos, or tamari
1 tablespoon liquid smoke
2 tablespoon sriracha sauce
5-7 drops maple syrup
1 kg (2 lbs) firm tofu