Maple-Lemon Tofu

1. 1

   Wrap tofu in a clean dish towel and weight it with something heavy, such as a large can; leave it to drain for 30 minutes.

2. 2

   Slice tofu crosswise into 12 skinny slices, then cut those in half so you end up with 24 skinny half slices.

3. 3

   Mix maple syrup, soy sauce, and lemon juice together in a bowl.

4. 4

   Heat oil in a large nonstick skillet over medium heat.

5. 5

   Arrange tofu in a single layer in skillet and cook, undisturbed, until golden and crisp on bottom, 5 to 7 minutes.

6. 6

   (It won't get very dark, but it will look nice and appetizing.)

7. 7

   Turn all pieces over and cook another 3 to 4 minutes.

8. 8

   Reduce heat to low, add garlic and cook, moving garlic around with a spatula in spaces between tofu, 1 minute.

9. 9

   Increase heat to medium-low.

10. 10

    Add maple syrup, soy sauce, and lemon juice, shaking to distribute sauce.

11. 11

    Cook a minute or so, then turn and cook another minute or so, until sauce is reduced to a syrupy glaze and tofu looks nicely coated.

12. 12

    Transfer tofu to plates and scatter with chives or scallions.

No additional tips available.