Marinated Tofu

500 g extra-firm tofu
4 tbsp soy sauce
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp pure maple or golden syrup
1 tsp sesame oil
2 garlic cloves, minced
1 tbsp fresh grated ginger
2-3 tbsp rice bran oil

Quick Press the Tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast iron skillet. Press like this for 15 minutes while you make the marinade.
Make the Marinade: In a small bowl, combine the soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, maple syrup, sesame oil, garlic and ginger.
Marinate the Tofu: Place the pressed tofu pieces in a shallow dish. Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavourful.
Cook the Tofu: In a large frypan, cast iron preferred, add a few tablespoons of oil and heat over medium-high heat. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side.
Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. This makes the tofu even more flavourful. The tofu will quickly absorb the sauce. Remove from heat, and serve with rice and stir fried vegetables.
Store leftover tofu in a covered container in the refrigerator for 3-4 days. It's also good cold, as a high protein snack or in sandwiches and salads.