A delightful tofu recipe with a savory ginger glaze, perfect for a healthy and flavorful meal.
Drain the tofu and remove it from the package.
Draining the tofu helps it absorb the marinade better.
Cut the tofu into slices about 3/4 inch thick and lay them flat between paper towels.
Use a clean kitchen towel instead of paper towels for an eco-friendly option.
Place a weighted cooking sheet on top of the tofu and press for 30 minutes to remove excess water.
Use a heavy book or a cast iron skillet as a weight.
In a mixing bowl, whisk together the soy sauce, rice vinegar, maple syrup, ground ginger, minced garlic, and sesame oil.
Taste the marinade and adjust the sweetness or saltiness to your preference.
Marinate the pressed tofu in the mixture for at least one hour, preferably overnight, in the refrigerator.
Use a resealable plastic bag for even marination.
Heat a non-stick skillet over medium heat and add the marinated tofu slices.
Cook in batches if necessary to avoid overcrowding the skillet.
Cook each side until golden brown, about 5 minutes per side.
Flip the tofu gently to avoid breaking the slices.
Serve the tofu warm, garnished with sesame seeds or chopped green onions if desired.
Pair with steamed rice and vegetables for a complete meal.
