Turn 12 oz extra firm tofu on its side and cut into 4 rectangles (same size as the original block, just thinner — about 1/4 to 1/2 inch thick).
Using a sharp knife, score a crosshatch pattern on the top of each rectangle — about 8-10 diagonal cuts from one corner to the other, then repeat on the opposite diagonal. Flip and repeat on the bottom. Don't cut too deep or the tofu may break apart.
Maple Glaze
In a bowl, mix together 1 1/2 Tbsp low sodium soy sauce, 1 1/2 Tbsp ketchup, 3 Tbsp grade-A maple syrup, and 3/4 tsp garlic powder.
Cook
Heat 1/2 Tbsp olive oil in a nonstick skillet over medium heat. Place the tofu in the pan and cook for 3-5 minutes per side until crispy and golden.
Once all sides are golden, use a silicone brush to brush the maple glaze onto one side of the tofu, making sure to get the sides as well. Let cook, then flip and brush the other side. Cook for 2-3 minutes per side. Repeat brushing and flipping 2-3 times per side to build up layers of caramelized glaze.
The tofu should be golden, saucy, and caramelized. Plate and drizzle with any remaining glaze.
The crosshatch pattern is key — it adds surface area for more flavor and caramelization, and lets the glaze soak in. No marinating needed.
If using extra firm tofu (not super firm), press it first to remove excess water.
Store leftovers in the fridge for up to 3 days.
Pairs well with mashed potatoes, roasted veggies, or focaccia.