Ingredients
Equipment
Method
- Drain and press the tofu for 10 minutes. While it presses, whisk together the sesame oil, tamari, maple syrup, ginger, garlic, 1 teaspoon rice vinegar, sesame seeds and optional chili flakes.
- Cut the tofu into thin slabs about 1/4 inch thick. Arrange in a shallow dish, drizzle with the 1 tablespoon rice vinegar and let stand for 5 minutes.
- Pour over the marinade and turn gently to coat. Marinate for 10 minutes, or up to 20 minutes for a stronger flavor.
- Heat the neutral oil in a large nonstick skillet over medium-high heat. Lift the tofu from the marinade, letting excess liquid drip back into the dish. Keep the marinade for finishing.
- Lay the tofu in a single layer, working in batches if needed. Cook about 3–4 minutes per side until golden with crisp edges, turning carefully. Reduce the heat if the maple or garlic begins to darken too quickly.
- Reduce the heat to medium-low, add the reserved marinade and turn the tofu briefly in the bubbling glaze, about 30–60 seconds. Avoid reducing it to a sticky, scorched coating.
- Serve immediately, with optional green onions and extra sesame seeds. Rice, vegetables or wraps can be served separately.
Nutrition
Notes
Allergens: Contains soy (tofu and tamari) and sesame. Coconut aminos can change the marinade flavor but cannot make soybean tofu soy-free. Use gluten-free tamari and check packaged ingredients.
Texture: Thin slabs are the primary method here. Drain excess marinade before searing and leave room in the skillet. The edges are lightly crisp when fresh; a liquid marinade will not give the crunchy shell of a starch-coated tofu.
Timing and variation: The 45-minute estimate includes 10 minutes pressing, 5 minutes vinegar soaking and a 10-minute marinade, with whisking and preparation overlapping. Longer marinating or skillet batches add time. Coarsely grated tofu cooks differently and is not interchangeable with slab timing.
Storage: Refrigerate promptly at 40°F (4°C) or colder and use within 3–4 days. Reheat until steaming hot, to 165°F (74°C); a skillet helps the edges recover some texture. Keep cold accompaniments separate.
Swaps: Agave may replace maple syrup. Lemon may replace the first tablespoon of rice vinegar. Optional garnish, chili flakes and serving foods are outside the base nutrition; the full measured marinade and skillet oil are included.
