Maple Tofu (Pan-Fried)

5 from 2 votes

This sweet and savory maple tofu is marinated and then pan-fried. It's a great addition to grain bowls and weeknight meals.

Prep Time20

Cook Time15

Tofu Pressing Time10

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 156kcal

Press the tofu for at least 10 minutes in a tofu press or by weighing it down with a heavy skillet.
Use a Microplane or the smallest sides of a box grater to grate the ginger and garlic. If you don't have a Microplane or box grater, the ginger and garlic can be minced instead.
In a bowl or container with a lid, whisk together the marinade: apple cider vinegar, maple syrup, soy sauce, ginger, and garlic. Add the tofu, either or shaking or stirring to fully coat in the marinade. Marinate for at least 15 minutes, but ideally an hour or even overnight.
Heat a large skillet over medium heat. Add the butter. Once melted, remove the tofu from the marinade and add it to the pan. Reserve the marinade.
Pan-fry on each side until golden, about 3-5 minutes for each side. I use a spatula or tongs to flip. You may need to work in 2 batches, depending on the pan size.
When each side is golden, add the reserved marinade (it may be only a few tablespoons, but that's okay). The tofu is ready when the marinade is reduced and the tofu is golden. Enjoy!

This tofu is pretty rich because of the soy sauce and maple syrup. For a less sweet/salty dish, don't add the reserved marinade at the end.
When the tofu is ready to flip it should release easily from the pan. If it doesn't release, it's likely not cooked enough.
Baking option: Bake the tofu on a parchment-paper-lined baking sheet (or nonstick baking sheet) at 400F for 25-30 minutes, flipping halfway through. Brush the tofu with the reserved glaze during the last 5 minutes of baking.
Leftovers and reheating: Best within 3-4 days. I recommend reheating maple tofu on the stovetop to re-crisp it. Tofu reheated in the microwave will soften considerably.