Crispy Tofu with Maple Soy Glaze

• 12 oz firm tofu, drained and pressed dry, sliced
• ¼ cup shoyu soy sauce
• 3 Tbsps Maple Valley organic maple syrup
• 3 Tbsps unseasoned rice vinegar
• 1 ½-inch piece of ginger, peeled and thinly sliced
• 1 clove of garlic
• ½-1 tsp crushed red pepper flakes
• 1/2 cup neutral vegetable oil

Mix soy sauce, maple syrup, rice vinegar, ginger, garlic and red pepper flakes. Heat oil in a large pan until rippling hot (medium high), add slices of drained, dried tofu and fry till crisp on both sides. Drain out the oil into a bowl, leaving the tofu in the pan, and then adding the glaze mixture to the pan. Cook on medium until sauce thickens, stirring and spooning the sauce over pieces of tofu. Remove from heat and serve over jasmine rice with chopped fresh cilantro and wedges of lime.