Maple-Glazed Tofu

(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)

This is a simple andsuper-delicious recipe; my little brother even calls from college: "How do you make your tofu again??"

The irony is that I don't eat tofu anymore (as of spring 2010). For details on my family's crazy new dietary adventure, you can read updates on my homepage: http://www.lifeisapalindrome.com/

To read a succinct, clear explanation of how the GAPS diet works, try http://www.sustainlane.com/reviews/the-gaps-diet-the-mother-of-all-diets...

Meanwhile, if you're just here for the tofu, enjoy!

1 1/2 pounds extra-firm tofu, drained
5 tbsp. soy sauce
3 tbsp extra-virgin olive oil
3 tbsp. maple syrup
3 garlic cloves, sliced
1 tsp. crushed red pepper flakes

Wrap tofu in a clean kitchen towel and press gently but firmly to extract excess water. Cut the tofu into 8 slices.

In a large saute pan, arrange the tofu in a single layer.

In a small bowl, whisk together the soy sauce, oil, maple syrup, garlic, and red pepper flakes and pour over the tofu.

Bring the mixture to a boil over high heat. Reduce the heat to medium, cover, and cook for 4 minutes. Flip the pieces and cook, uncovered, until almost dry, about 4 to 5 minutes.

10x this recipe is good for a 30-person meal, with a grain and vegetable. Bake tofu with sauce uncovered in two long pans at 400f convection, stirring frequently.