1 lb. extra-firm tofu or super-firm tofu (no pressing required)
2 tbs. maple syrup
4 tsp. tamari
1 heaping tbs. finely chopped fresh (or prepared) lemongrass
1 clove garlic, minced
2 tps. peanut oil
If using extra-firm tofu, press the tofu first. Slice the tofu into 1/4 inch strips. Preheat the oven to 400˚F and coat the bottom of a 13x9-inch ceramic or glass baking dish with cooking spray.
Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marindade and set aside while the oven is preheating, about 15 minutes. Occasionally stir around the tofu strips.
Bake the tofue for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marindade is absorbed. Serve warm or chileld. Store chilled and consume within 2 days for best flavor.