The potatoes are seasoned with chinese 5-spice powder (found in asian markets, wegman's and whole foods) tossed in sesame oil and baked, covered, at 350 degrees until tender (about 35 minutes).
While the potatoes are cooking, cube the tofu (I use firm organic tofu) and toss the cubes in some of the 5-spice. Saute the tofu in sesame oil til it is crispy. Set aside.
Remove the potatoes and transfer to a pan set on high heat. Add 1 to 1 ratio of maple syrup and soy sauce and cook until slightly thickened. Toss the potatoes with the tofu, place in a serving dish and top with toasted sesame seeds.