Drain the tofu. Wrap in clean towels and press gently under a flat board and moderate weight for 20 minutes. Pat dry and cut into approximately 1-inch cubes.

During pressing, combine cranberries, orange juice, maple syrup, soy sauce, and ginger in a small saucepan. Bring to a simmer, then cook over medium-low heat for 10–12 minutes, stirring and crushing the softened berries, until thick but spoonable. Turn off the heat; loosen with a tablespoon of water if necessary.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add half the tofu in a single layer. Cook 10–12 minutes, turning gently every few minutes, until several sides are golden. Transfer to a plate and repeat with the remaining oil and tofu.

Return all tofu to the skillet. Lower the heat, add the cranberry glaze, and fold gently for 2–3 minutes until evenly coated and hot. Add water a tablespoon at a time only if needed to prevent sticking. Serve immediately in four equal portions.