Drain the tofu and cut into bite-sized cubes. Cut after draining the water.
Just before serving, top with kinako and ground white sesame seeds to your liking. Drizzle as much maple syrup as you please.
Story Behind this Recipe
I modified a recipe for tofu topped with maple syrup, which I saw in "Food and Living by Yoko Kishimoto" to create my favourite kuzumochi style treat.
I use silken tofu for this recipe, since I enjoy the silky and smooth texture. You can use firm tofu if you like. Of course, you can leave the tofu as a block rather than cut it into cubes, but the kinako and maple syrup combines better and they look more like kuzumochi in cubes.