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Press the tofu for at least 10 minutes in a tofu press or by weighing it down with a heavy skillet.
Use a Microplane or the smallest sides of a box grater to grate the ginger and garlic. If you don't have a Microplane or box grater, the ginger and garlic can be minced instead.
In a bowl or container with a lid, whisk together the marinade: apple cider vinegar, maple syrup, soy sauce, ginger, and garlic.
Add the tofu, either shaking or stirring to fully coat in the marinade. Marinate for at least 15 minutes, but ideally an hour or even overnight.
Heat a large skillet over medium heat. Add the butter. Once melted, remove the tofu from the marinade and add it to the pan. Reserve the marinade.
Pan-fry on each side until golden, about 3-5 minutes for each side. I use a spatula or tongs to flip. You may need to work in 2 batches, depending on the pan size.
When each side is golden, add the reserved marinade (it may be only a few tablespoons, but that's okay). The tofu is ready when the marinade is reduced and the tofu is golden.