Mable Glazed Tofu

Ingredients

340g block (firm) tofu (my favorite is from Lehop)
¼ cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons unseasoned rice vinegar
1.5 cm piece of ginger, sliced ​​very thinly
½ cup of neutral oil, such as rapeseed or grapeseed oil
Topping:
sesame
chopped spring onions
Optional:
rice

Instructions

Drain the tofu and then place it between several layers of kitchen paper to remove excess liquid. Cut into cubes.
Whisk together soy sauce, maple syrup, rice vinegar, and ginger in a small bowl.
Heat oil in a skillet over medium-high heat. Carefully add the tofu and cook on both sides until the tofu is very crispy and dark brown on the bottom, about 3–4 minutes. Carefully flip and cook the other side. Use a spatula or slotted spoon to hold the tofu back and drain the oil into a small bowl. Return the skillet to medium-high heat and add the soy sauce mixture. Reduce the heat to medium to prevent the sauce from reducing or burning excessively, and baste the tofu with the sauce occasionally until the glaze is thick enough.
Divide the tofu between plates. Drizzle with the glaze and then garnish with spring onions. I ate it with my favorite yellow vegetable curry with rice and, let me tell you, it was the best tofu I've ever had.