Cut the tofu into cubes and let it marinate for 15 minutes in a mixture of soy sauce, balsamic vinegar, rice syrup, and garlic. Heat a pan with your favorite type of oil (olive, avocado, or coconut) and a tablespoon of high-quality curry powder. Add the tofu along with the liquids and let it evaporate.
When most of the liquids have evaporated, pour Tahini Aljana on top and stir until the tofu is nice and crispy.
