Caramelized Tofu

• small bowl
• whisk
• medium baking dish
• large frying pan
• tongs
• rubber spatula

• ½ pound firm tofu, sliced into four pieces and pressed for at least 30 minutes
• ¼ c sesame oil, divided
• ¼ c sweet chile sauce or red pepper purée
• 2 T soy sauce
• 2 T maple syrup
• 2 t rice vinegar

While the tofu is pressing, whisk together all but 1 T of the oil with the remaining ingredients and pour into the baking dish.

Add the tofu and turn to coat both sides. Let marinate for as long as you can: anywhere from 20 minutes to overnight.

Heat remaining T oil over high heat and carefully add the tofu in a single layer. Reduce heat to medium and cook for 2 minutes, then flip and repeat.

Transfer tofu to plates, on top of celeriac purée, mashed potatoes, or your favorite grain.

Stir the remaining oil from the pan into the marinade and spoon over the tofu.

Serve hot.

Adapted from the recipe for "Brussels sprouts and tofu" in Plenty – read my review.

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