Step 1

Slice the tofu in half lengthwise, then into 5 pieces crosswise (for a total of 10 pieces). Transfer the tofu pieces to a sheet pan lined with paper towels or a clean kitchen towel. Cover the tofu with another layer of paper towels or kitchen towel and place a heavy skillet or book on top—this will help the tofu get very dry, and ultimately more crispy. Let it sit for at least 10 minutes, or up to overnight.

Step 2

Heat the oil in a large nonstick skillet over medium to medium-high heat for about 3 minutes. Carefully place the dry tofu pieces into the skillet and cook, undisturbed, for about 3 to 4 minutes per side, until golden and crisp (increase or decrease the heat based on how crispy and brown the first side looks).

Step 3

While the tofu is cooking, remove the damp towels from the sheet pan and place a rack over it (or line with more paper towels if you don’t have a rack). Transfer the cooked tofu to the rack and immediately shower with salt and pepper. Serve with the Maple-Dijon Glaze and grains, or whichever way you like to eat crispy tofu. Strain whatever leftover oil you have through a fine mesh sieve and save it for other sautéing or frying.

Step 4

Whisk together all the ingredients in a small bowl.

Step 5

Reduce the heat to medium. Scrape the glaze into the same skillet and cook until the mixture comes to a simmer, about 3 minutes, then reduce the heat to medium-low.

Step 6

Return the tofu to the skillet and cook, basting the tofu with the glaze occasionally, until the glaze has thickened and all the tofu is coated, about 3 to 4 minutes. Serve immediately, with grains, if desired.