To Make the Maple Tofu:

Line a large plate with 3-4 sheets of paper towel, then spread the diced tofu on top of it. Cover with a few more sheets of paper towel, then top with another plate. Allow the tofu to press for at least 1 hour. (You can do this step the night before and store the press tofu in the fridge for cooking the next day.)

In a large pan over medium-high heat, warm the olive oil. Add the tofu and cook, stirring frequently, until golden brown.

While the tofu is cooking, combine the broth, maple syrup, balsamic vinegar, garlic and a pinch of salt in a bowl. Stir to combine. Set aside.

When the tofu is done, add the liquid mixture to the pan. Bring to a simmer and cook until the liquid reduces to a thick syrup. Stir the tofu a couple times as the broth cooks down so that every piece has a chance to soak up the flavor. Serve immediately.

To Make the Rice:

Combine the water, rice and salt in a medium saucepan over medium heat. Cook, uncovered, until the water level drops below the rice and small holes form in the rice, about 8 minutes.

Reduce heat to low, cover and cook until all the water has been absorbed and the rice is tender, about 15 minutes. Serve immediately.

To Make the Spinach:

In a large pan warm the olive oil over medium heat. Add the garlic and sauté 1-2 minutes, then add the chopped spinach and a pinch of red pepper flakes. Cook until the spinach has wilted, then season to taste with salt. Cook about 30 seconds longer, then serve.