Toasted sesame seeds, sliced scallions, and /or furikakifor optional garnish
Instructions
Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid.* Let sit for around 30 minutes. Cut into 9 cubes.
Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl. Set aside.
Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side.
Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl, to discard. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
Divide tofu among plates. Drizzle with glaze, then top with scallions, sesame seeds or furikake if using. Serve with rice or cauliflower rice alongside.
Notes
*Follow instructions in my post to press tofu, if you are not already familiar with the process.