4 tablespoons low-sodium soy sauce 2 1/2 teaspoons rice vinegar 2 tablespoons pure maple syrup 1 1/2 teaspoons toasted sesame oil 2 garlic cloves minced 2 teaspoons freshly grat
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger until well combined.
When ready to use, pour the marinade over a 14-ounce pressed tofu block. Cover and refrigerate for at least 30 minutes before draining and then cooking the tofu.