Maple-Lemon Tofu Recipe
- 1 (14 ounce) package extra-firm tofu, drained
- 2 tablespoons vegetable oil
- 2 cloves garlic, very finely minced
- 2 tablespoons pure maple syrup
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons thinly sliced chives or scallions, for garnish
- Wrap tofu in a clean dish towel and weight it with something heavy, such as a large can; leave it to drain for 30 minutes.
- Slice tofu crosswise into 12 skinny slices, then cut those in half so you end up with 24 skinny half slices.
- Mix maple syrup, soy sauce, and lemon juice together in a bowl.
- Heat oil in a large nonstick skillet over medium heat. Arrange tofu in a single layer in skillet and cook, undisturbed, until golden and crisp on bottom, 5 to 7 minutes. (It won't get very dark, but it will look nice and appetizing.) Turn all pieces over and cook another 3 to 4 minutes. Reduce heat to low, add garlic and cook, moving garlic around with a spatula in spaces between tofu, 1 minute.
- Increase heat to medium-low. Add maple syrup, soy sauce, and lemon juice, shaking to distribute sauce. Cook a minute or so, then turn and cook another minute or so, until sauce is reduced to a syrupy glaze and tofu looks nicely coated. Transfer tofu to plates and scatter with chives or scallions.
