Ingredients
- 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 grated ginger
Instructions
- 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.
