Marinade

• 1 block (600 g) of extra-firm tofu, cut into 4 pieces
• 125 ml (½ cup) P’tite Maudite beer
• 60 ml (¼ cup) maple syrup
• 1 tbsp molasses
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp tamari (or soy sauce)
• 1 garlic clove, finely chopped
• ¼ tsp cinnamon
• ½ tsp smoked paprika
• ¼ tsp ground cloves
• Pepper, to taste

Glaze

• 3 tbsp maple syrup
• 2 tbsp Dijon mustard
• 3 tbsp reserved marinade

1. Drain and press the tofu pieces to remove excess moisture. Using a knife, score a criss-cross pattern on the surface of each piece.
2. In a bowl, mix all the marinade ingredients. Place the tofu pieces in a dish and pour the marinade over them. Let marinate in the fridge for at least 1 hour (or ideally overnight), turning halfway through.
3. Preheat the oven to 400°F (200°C).
4. Place the marinated tofu pieces on a baking sheet lined with parchment paper, reserving the marinade.
5. In a bowl, mix the glaze ingredients. Generously brush each tofu piece with half of the glaze.
6. Bake for 15 minutes. Flip the tofu pieces, brush with the remaining glaze, and bake for another 15 minutes. Flip once more and finish under the broiler for 2 minutes, until the tofu is nicely browned and slightly caramelized.
7. Serve hot, with a glass of P’tite Maudite, a drizzle of maple syrup, green beans and potatoes, or your favorite sugar shack-style sides.