Crispy Tofu with Maple-Soy Glaze

1 12-oz. block firm tofu

¼ cup low-sodium soy sauce

3 Tbsp. pure maple syrup

3 Tbsp. unseasoned rice vinegar

½ tsp. crushed red pepper flakes

1 ½" piece ginger, very thinly sliced

½ cup neutral oil, such as canola or rapeseed

Toasted sesame seeds, sliced scallions, and steamed rice (for serving; optional)

Method:

• Drain and press tofu, then slice into thin squares.

• Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.

• Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, add tofu and cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side.

• Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl.

• Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.

• Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.