Step 1

Drain the tofu, then wrap it in a towel and press for 15-20 minutes (a cast-iron skillet works great for this).

Step 2

Slice it in half or thirds to make thin rectangles. Cut each one into small rectangular shapes (you should get about 6-8 pieces out of this recipe).

Step 3

Round the corners, if desired, to make them look more like spam. Save the little bits for a stir-fry or salad!

Step 4

In a medium mixing bowl, combine the soy sauce, maple syrup, liquid smoke, rice wine vinegar, garlic powder, smoked paprika, beetroot powder, and water.

Step 5

Poke small holes in the tofu slices with a toothpick or skewer, then transfer them to the marinade. Cover and let them sit in the marinade for 30-60 minutes (the longer, the better).

Step 6

Once the tofu has marinated, heat sesame oil in a large non-stick skillet over medium-low. Cook the tofu slices (with leftover marinade) for 3-4 minutes on each side, or until they’re golden brown and the marinade has thickened. Happy eating!