Preheat the oven to 375 degrees.
Press the tofu for 30 minutes and then drain the excess water. Cut the block of tofu into 1-inch slices and then cut each slice into small cubes.
Place the cubes on a parchment-lined tray. Sprinkle 2 tbsp of arrowroot over the tofu and use your hands to gently toss and coat each side. Arrange the tofu on the tray so there is space between each piece and bake it for 30 minutes, flipping halfway through.
Combine ¼ cup tamari, 2 tbsp maple syrup, 1 tbsp rice vinegar, 2 tbsp almond butter, grated ginger, and 1 tsp garlic powder into a medium sauce pan over medium heat and stir it together.
In a separate small bowl, whisk together 3 tbsp of water and 2 tsp of arrowroot powder into a slurry and then stir it to the sauce. Reduce the heat to medium-low and let the sauce thicken for a few minutes, stirring occasionally. If the sauce gets too thick, take the pan off the stove and add 1 additional tbsp of water to loosen it up.
Take the tofu out of the oven and carefully transfer it to the pan with the sauce. Add 1 tbsp fresh lime juice and gently toss the tofu with the sauce until it's evenly coated. Garnish with sliced green onions and sesame seeds.