Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
1/2 cup vegetable broth
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 medium garlic cloves, minced
1/2 teaspoon hot red pepper flakes
1 tablespoon extra-virgin olive oil
1 pound extra-firm or firm tofu, cut crosswise into eight 1/2-inch-thick slabs and blotted dry between several layers of paper towels (Do not use silken tofu.)
1. Combine the broth, syrup, vinegar, garlic, pepper flakes, and salt to taste in a small bowl and set aside.
2. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the tofu and cook until golden brown, 6 to 7 minutes. Turn the tofu and cook until golden brown on the second side, about 5 minutes.
3. Add the broth mixture to the pan and simmer, turning the tofu once, until the liquid reduces to a thick syrup and the tofu is glazed, about 2 minutes. Transfer the tofu to a serving platter, scrape the glaze left in the pan over the tofu, and serve.
This recipe was discussed here.