Recipe: Sesame Glazed Tofu

Ingredients 

-1 12. Oz block of extra firm tofu 

-¼ cup gluten free soy sauce

-3 tbsp of maple syrup

-3 tbsp of rice vinegar

-1 ½ piece of ginger, very thinly sliced

-½ cup of canola oil

-sesame seeds

-1 fresh lime 

-1 bunch of scallions

Directions 

-the key to good crispy tofu is draining out as much water as you can from the tofu prior to cooking. Do this by removing the tofu from its package, pouring out water, and then setting on a plate. Place another plate on top of the tofu block, and use whatever is handy to weigh it down (cookbook, block of cheese, etc). Let the tofu sit like this for at least 20 minutes--a lot of water should drain out!

-once the tofu is nice and dry, cut into small cubes.

-whisk together the soy sauce, maple syrup, rice vinegar, and ginger in a small bowl. 

-heat oil in a large non-stick skillet over medium-high heat. Once the oil begins to ripple, add the tofu. Do not move or stir for about 8-10 minutes, until the tofu browns on the bottom. Then turn and repeat on the opposite side. 

-Once the tofu is evenly browned, pour the canola oil out of the pan, holding the tofu back with your spoon. Return the skillet onto the stove at a lower heat.

-At a medium-low heat, pour soy sauce mixture and sesame seeds onto the tofu. Heat long enough for the soy sauce to thicken into a glaze, about 5 minutes.

-Remove tofu and cover with the juice of 1 lime. Serve with chopped scallions.

We served ours over garlic chili ramen noodles with plenty of scallions and lime juice!