Cut the pressed tofu into 7 even slabs resembling a rectangle shape. 

In a large baking dish add the soy sauce, rice vinegar, maple syrup, onion powder, garlic, and whisk. Place the tofu down on the dish evenly and marinate in the refrigerator for 10 minutes, take out, flip, and marinate for an additional 10 minutes. 

Heat a large non-stick pan on medium heat and add the oil and tofu. Fry on both sides for 3 minutes or until golden brown. For a more flavorful tofu brush or pour leftover marinade sauce on the tofu while frying. 

To assemble the tofu musubi I used a musubi maker press. Lay out one piece of nori horizontally with the shiny side down. 

Place the musubi mold down in the middle of nori vertically. Add ⅓ cup cooked rice evenly in the mold. Press the rice down using the flat part of the mold making an even pressed layer of rice. Don't be afraid to really press down, this will make sure the rice stays together. 

Place the fried tofu on top of the rice and remove the musubi mold. 

Wrap the nori around the rice and tofu. The nori should stick together, but if it doesn't you can add a drop of water at the ends to seal it together. 

Repeat until you have assembled all of your musubis.