In a medium size bowl whisk together the garlic, maple syrup, soy sauce, ground pepper, brown sugar, 1 tablespoon sesame oil, rice wine vinegar, vegetable broth and ginger.
Add crumbled tofu to the bowl, cover and place in fridge for 1 hour (up to overnight). Mix every once in a while to ensure tofu is marinated through.
Once the tofu is done add the remaining 1 tablespoon of sesame oil to a large pan over medium heat. Once hot add the chopped onions and saute for 5 minutes until they start to become translucent.
Drain the tofu from the marinating mixture and place in the pan, reserving marinade in a small bowl.
Cook tofu, mixing frequently until the tofu starts to brown slightly - about 15 minutes. Use the leftover marinade to de-glaze the pan as needed, 1 tablespoon at a time.
Prepare rice according to package.
To serve, scoop the Ground Tofu Korean Bulgogi onto a bed of rice and top with chopped green onions, a sprinkle of sesame seeds and a light sprinkle of chili pepper flakes.