1block extra firm tofu, drained and cut into 1/2" cubes
1/3cupmaple syrup(grade B preferable)
3T. tamari, gluten-free soy sauce, Bragg's aminos or coconut aminos
2T. ginger juice OR 2" piece of ginger root, diced
2T. toasted sesame oil plus a tiny bit extra for skillet
2T. apple cider vinegar
2garlic cloves, minced
1/2t. red chili flakes
Drain and cube tofu. Set aside.
In mixing bowl, combine maple syrup, gluten-free soy sauce or aminos, ginger, sesame oil, apple cider vinegar, garlic and chili flakes. Mix to combine.
In large skillet over medium heat, add just enough toasted sesame oil to cover the bottom of the pan. Add tofu cubes and toss often. Brown the cubes just lightly on each side.
Add the sauce mixture and continue stirring often. The sauce will reduce by about two thirds.
If you would like this to have more of a glaze than a thin sauce consistency, at this point add 1 Tablespoon of honey. Stir quickly to incorporate, as this will almost immediately caramelize, creating a very sticky glaze on the tofu cubes.