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Epicurious

Crispy Tofu With Maple-Soy Glaze

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Photo by Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen

Whenever you’re cooking tofu, here’s one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

What you’ll need

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