Crispy Tofu With Maple-Soy Glaze

Ingredients

• 1 12-oz. block firm or extra-firm tofu
• 1 1/2" piece ginger, peeled, very thinly sliced
• 1/4 cup low-sodium soy sauce
• 3 Tbsp. pure maple syrup
• 3 Tbsp. unseasoned rice vinegar
• 1/2 tsp. crushed red pepper flakes
• 1/2 cup grapeseed or vegetable oil
• cooked rice (for serving)
• kimchi (for serving)
• toasted sesame seeds (for serving)
• sliced scallions (for serving)

Instructions

1. Drain tofu, then press gently between several layers of clean kitchen towels to remove excess liquid. Cut into 9 equal pieces.
2. Whisk ginger, soy sauce, maple syrup, vinegar, and red pepper flakes in a small bowl.
3. Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu to avoid splashing any hot oil. Cook, undisturbed, until very crisp and dark brown underneath, about 4 minutes. Carefully turn with chopsticks or tongs and cook until browned on second side, about 4 minutes. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium heat and add soy sauce mixture. Cook, basting tofu occasionally, until glaze is thick enough to coat a spoon (if it gets too thick, just thin it with a bit of water), about 4 minutes.
4. Divide rice among shallow bowls or plates and top with tofu and kimchi. Drizzle with glaze, then sprinkle with sesame seeds and scallions.

Notes

You can easily double or triple the glaze (it will keep in the fridge for up to a week). Takes under 1 hour. Has 10 ingredients or fewer (not including salt, pepper, and one cooking fat). Requires no special gadgets or appliances.