Press the extra firm tofu to remove excess moisture; wrap it in a clean kitchen towel and place a heavy skillet on top for about 15 minutes.

Slice the tofu into 8 even slabs.

Whisk together the tamari, maple syrup, mirin, toasted sesame oil, barbecue sauce, sriracha, minced garlic, liquid smoke, salt, and pepper.

Place the sliced tofu in a shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes.

Peel and cube the sweet potatoes into equal-sized pieces, bring a large pot of salted water to a boil, add the sweet potatoes and cook until fork-tender (about 6 minutes).

Heat a large skillet over medium heat with a splash of extra virgin olive oil. Add the marinated tofu slabs and cook for about 10 minutes, flipping until golden.

Drain the sweet potatoes, return them to the pot, then add the plant-based milk, vegan butter, and a pinch of black pepper. Mash until smooth.

Serve by scooping the mashed sweet potatoes onto each plate, adding the crispy tofu on top.