Crispy Pan Fried Tofu

Ingredients

• 1 packet extra firm tofu (12 oz/350g)
• 1/4 cup gluten-free tamari (or soy sauce)
• 3 tbsp rice vinegar (or apple cider vinegar)
• 2 tbsp maple syrup
• 2 tsp miso paste
• 1 inch ginger peeled and grated (or 1/4 tsp dried)
• 1/4 tsp cayenne plus more to taste
• 1/3 cup neutral oil (avocado or coconut oil)

Instructions

1. Drain tofu and wrap in a clean dish towel. Gently press tofu to remove the excess liquid. Do this for a few minutes until you find the tofu to be significantly drier. Slice tofu into six equal slices (about 1/2-inch thick). Gently dab tofu slices with dish towel to remove any more moisture.
2. In a bowl combine tamari, rice vinegar, maple syrup, miso, grated ginger, and cayenne. Mix to combine. Set aside.
3. Add neutral oil to skillet and bring to med-high heat. When the oil is hot (3-5 mins) carefully add tofu slices. (Do this carefully as oil can spit as tofu cooks). Cook each side until browned and crispy (4 mins per side). Use a chop stick or spatula to turn.
4. Strain oil into a small bowl, holding back the tofu with a spatula. Bring back to medium-heat and add sauce. Spoon the sauce over the tofu to absorb and marinade. Let simmer until sauce has thickened and caramelized ( 5 mins).
5. Serve tofu with rice and drizzle with remaining glaze.