Maple Tamari Tofu
2 tablespoons canola oil
1 (14 ounce) package extra firm tofu, drained Marinade:
1/4 cup maple syrup
1/4 cup tamari or low sodium soy sauce
1 clove garlic, minced
1 teaspoon fresh ginger, finely grated
1. For tofu, heat canola oil in a pan on medium-high heat. The oil is ready when it moves very quickly upon tilting the pan. Slice tofu block in 1/2 crosswise, then slice each 1/2 into thirds. This should give you 6 tofu steaks.
2. Fry the tofu, flipping occasionally, until golden brown on both sides. When they're done, place the tofu slices on paper towels and dump the excess oil out of the pan. Return the pan to the stove, but turn the burner off.
3. For marinade, in a separate, smaller pan, add the maple syrup and the tamari. Turn the heat on medium-low and stir occasionally. While thickening, it should be slightly bubbly but not to the point that it's boiling out of the pan.
4. Add the garlic and ginger about 5 minutes in. When the marinade is done, it will be foamy and light in color, and when you turn the heat off, it will get dark and thick.
5. Put the tofu back into its pan and pour the marinade on top. The marinade absorbs really well into the tofu almost instantly, and there should be some extra sauce if you want to serve it with rice.
The tofu takes slightly longer to cook than the marinade, so I'd recommend starting the tofu first but preparing both simultaneously.
Source of recipe: My mom came up with this marinade. She uses it on salmon, I use it on tofu.