1 lb of firm tofu (Chinese Style is best for this kind of recipe)
2 tbsp GF soy sauce (preferably San-J Low Sodium Tamari)
1 1/2 tbsp maple syrup
1 Tbsp rice vinegar
1 tbsp fresh ginger, grated
1 tbsp toasted sesame oil (we like a Japanese brand)
2 pressed cloves of garlic
Drain water from tofu, and cut horizontally in thirds or half. Wrap in towel and leave for 30 minutes or so until water has absorbed into towel.
Makes a wonderful protein addition to salads, sandwich fillings, and perfect with rich rice dishes like risotto.