Balsamic Tofu ~
Extra-firm tofu marinated in a savory and tangy sauce then pan-fried until lightly crisp.
Serve as a main dish over Parsley Rice or toss into Garden Kale Salad for a flavorful, plant-based protein addition to a lighter meal.
Crispy Balsamic Tofu Recipe
I like this recipe because the tofu gets a good flavor kick from the simple marinade, and the pan-frying gives it a nice crisp. It’s also versatile and perfect for meal prep – you can serve Balsamic Tofu hot out of the pan as part of a main dish for dinner and use the chilled leftovers as a filling for a tasty wrap at lunchtime the next day.
Quick Tip for Success
- For best results, press your tofu! Pressing tofu before pan-frying is crucial as it removes excess water, allowing for better flavor absorption and a firmer “meatier” texture so that the tofu develops a crispy exterior while maintaining a tender inside.
How to Press Tofu
- To press tofu, you can invest in a tofu press, which is specifically designed for the task and provides consistent pressure.
- Alternatively, wrap the tofu block in a clean kitchen towel and place it between two plates, with a heavy object such as a cast iron skillet on top to press out excess water.
- A third option is to use your hands to gently squeeze the tofu over a sink – this is the less efficient method since it’s difficult to remove as much excess liquid while keeping the block of tofu intact as using a tool designed for the job.
Ingredients for Balsamic Tofu
You will need the following:
- 14 ounces extra firm tofu, pressed and cut into 1-inch cubes
- 1/3 cup dark balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons garlic, minced
- 1 1/4 teaspoon Italian seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
How to Make Balsamic Tofu
STEP ONE: Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.
STEP TWO: In a small bowl, whisk together the balsamic vinegar, soy sauce, maple syrup, garlic, Italian seasoning, salt, and black pepper. Adjust seasoning to taste.
STEP THREE: Pour the balsamic marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.
STEP FOUR: Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally to brown on all sides.
STEP FIVE: Add the remaining balsamic marinade and continue cooking for an additional 1 minute, until the marinade is reduced by at least half. Serve hot, cooled to room temperature, or cold.
Storage
- Leftover tofu should be stored in an airtight container in the refrigerator.
More Tofu Recipes You’ll Love!
- Sriracha Tofu
- Baked Pesto Tofu
- Herbed Couscous and Tofu Salad
- Tofu Stir Fry Rice Bowls
- Lemon Dill Tofu
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Balsamic Tofu
Ingredients
- 14 ounces extra firm tofu pressed and cut into 1-inch cubes
- 1/3 cup dark balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons garlic minced
- 1 1/4 teaspoon Italian seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.
- In a small bowl, whisk together the balsamic vinegar, soy sauce, maple syrup, garlic, Italian seasoning, salt, and black pepper. Adjust seasoning to taste.
- Pour the balsamic marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.
- Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally to brown on all sides.
- Add the remaining balsamic marinade and continue cooking for an additional 1 minute, until the marinade is reduced by at least half. Serve hot, cooled to room temperature, or cold.
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