¼ cup Chinkiang (black rice) vinegar or balsamic vinegar
2 500g blocks extra-firm tofu, drained, each sliced crosswise into 4 pieces
2 Tbsp. palm sugar or 3 Tbsp. light brown sugar
2 Tbsp. vegetable oil
1 4”-piece ginger, peeled, cut into thin matchsticks
2 garlic cloves, thinly sliced
¼ cup low-sodium soy sauce
Fresh Basil or baby spinach
Fresh Fresh cilantro
Place tofu on a baking sheet lined with several layers of paper towels; place several layers of towels on top and press gently to remove liquid. Place tofu in a shallow baking dish.
Bring vinegar, soy sauce, and palm sugar to a boil in a small saucepan, stirring to dissolve sugar. Pour over tofu and turn to coat. Let stand at least 1 hour to marinate.
Heat the oil in a large nonstick skillet over medium-high. Add ginger and garlic and cook, stirring often, until beginning to brown, about 1 minute.
Drain tofu, reserving marinade; pat tofu dry. Add tofu to skillet and cook until golden on all sides, 5–7 minutes (remove ginger and garlic if they are in danger of burning). Add reserved marinade to skillet and cook until marinade is reduced and glazes tofu, about 2 minutes longer. Transfer the tofu to a platter, spoon pan juices over, and sprinkle with cilantro.
Tofu can be marinated 8 hours ahead. Cover and chill.