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Pan-fried tofu simmered in a maple-soy sauce glaze, served with rice, nori, a cucumber salad dressed with rice vinegar + sesame oil, and topped with a fried egg.
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Tofu: I used 1 block extra-firm sprouted tofu in this recipe. Place tofu in a clean dish towel, between two plates and put a heavy-ish object, like two cans of beans on top. This will help to slowly press and drain out any extra liquid so the tofu can better absorb seasonings and not turn soggy during the cooking stage. Do this for about ½ hour if you’re pressed for time, but if you plan ahead, you can start this drying method in the morning, place the setup in the fridge, and by dinnertime, your tofu will be well-dried and ready.
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Coat the bottom of a cast-iron pan or a nonstick pan with a generous amount of neutral oil. Over medium-high heat, pan-fry the tofu in batches, be careful not to overcrowd the pan or else the tofu will be steaming instead of frying. Cook each side for about 2-3 min (or more), depending on how golden you’d like your tofu to become. Place pan-fried tofu on cooling rack when done so the bottom side doesn’t become soggy as you cook the rest.
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Glaze: Mix ¼ cup soy sauce with 3 Tbsp real maple syrup, 3 Tbsp rice vinegar, a generous pinch of chili pepper flakes. When tofu is all cooked, return them to the pan, reduce heat to medium/medium-low and add the soy sauce mixture. Baste and coat the tofu occasionally until glaze has thickened, about 4-5 minutes. Serve with rice, scallions, sesame seeds.
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Adapted from @moroccochris’s recipe in @bonappetitmag
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