In a large bowl, combine the flour and ground ginger. Roll the cubes of tofu in flour, removing any excess.
In a large skillet, heat the oil over medium-high heat and brown the tofu cubes on all sides, adding more oil as needed. Set aside.
In a bowl, combine the maple syrup, tamari, sambal oelek, and cornstarch. Pour it into the skillet and boil gently until the mixture forms a syrup, about 3 to 4 minutes.
Meanwhile, put the sesame seeds in a bowl.
Remove the skillet from the heat and drop in a few cubes at a time, turning them so they are well coated with the mixture. Prick each cube with a toothpick, then roll them in the sesame seeds and place on a plate. Repeat.
Sprinkle the tofu cubes with a pinch of fleur de sel and serve warm.