Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Place the firm tofu in a nut milk bag and press it to drain excess water, depending on the tofu you should remove 1/4 cup to 1/3 cup of water. This step is essential, otherwise the balls won't hold together if the tofu is too moist. Transfer the drained tofu to a mixing bowl and set aside.
Very finely mince the onion, garlic, and dried mushroom. If you have a food processor, pulse a few times to get a fine mixture. Make sure the onion and mushrooms are finely minced otherwise the balls won't hold together well. Add the minced onion, garlic, and mushroom to the bowl.
Next, add the seasonnings: maple syrup, soy sauce, ground black pepper, salt, and saté if using. Mix well unfil fully combined. You should have a soft mixture.
Form 2 and 1/2 tbsp balls and roll gently between your hands. The balls will be quite soft but should hold together well. Place the tofu balls on the prepared baking sheet. Bake for about 20 minutes, flipping halfway through baking. Remove from the oven and set aside while you prepare the sauce.
Cut off the core of the tomatoes and place them in a blender with 1 tbsp of water. Blend until you get a smooth tomato purée.
Heat the tablespoon of oil in a large skillet over medium heat. Once hot, fry the chili for about 2 minutes. Reduce the heat to low and add the tomato purée. Bring back the heat to medium and cook for about 5 minutes, or until the tomato purée has turned into a deep red color.
Pour in the soy sauce, maple syrup, and five-spice, and cook for 2 more minutes. Add the diluted cornstarch and mix to combine. Add the tofu balls, and cook for another 5 minutes, stirring regularly to coat the balls with the sauce.
Top with chopped green onions, and serve on top of rice, noodles, or with sautéed greens! Tofu balls are best served immediately but will keep for up to 2 days in the refrigerator.