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This zesty pan-fried balsamic tofu turns plain tofu into a tasty Mediterranean treat with only 5 ingredients and 30 minutes of cooking time. The zingy balsamic mixture forms a shiny layer that sticks perfectly to each tofu piece, giving you big flavor in every mouthful.
I found this dish during a super hectic week when I had to whip up something fast but impressive for friends who dropped by. Now it's my go-to weeknight meal when I want something that seems like it took forever to make but actually didn't.
Ingredients
- Extra virgin olive oil: gives the ideal foundation for tofu browning and adds a light fruity hint
- Super firm tofu: gives the greatest texture though extra firm squeezed tofu works wonderfully too
- Balsamic vinegar: adds tang and sweetness try to get a good bottle with a bit of thickness
- Dijon mustard: brings complexity and helps blend the sauce into a smooth mix
- Tamari: offers savory richness and evens out the tanginess pick reduced salt if you're watching sodium
Step-by-Step Instructions
- Heat the Oil:
- Add olive oil to a big non-stick pan over medium heat until it glistens but isn't smoking. A well-heated pan will make your tofu brown instead of stick.
- Brown the Tofu:
- Put your diced tofu into the warm oil in one layer with gaps between pieces if you can. Let it cook about 3 minutes per side until golden on several sides. Don't rush this step as well-browned tofu has much nicer flavor and bite.
- Prepare the Sauce:
- As the tofu cooks mix together balsamic vinegar Dijon mustard and tamari in a small container until fully blended. The mix will look rich and glossy.
- Create the Glaze:
- Drizzle the mixed sauce over the browned tofu and mix softly to cover all chunks. Let the mixture bubble and cook down for around 5 minutes stirring now and then until the sauce thickens into a rich coating that clings to the tofu. The sauce is done when it covers the back of a spoon.
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The balsamic vinegar really makes this dish special. I once tried using a cheap store brand and wow the difference was huge. If you can spend a bit more on a decent bottle with some thickness for the best taste. My folks now ask for this weekly saying it turned them from tofu doubters into fans.
Perfect Pairings
This balsamic tofu tastes amazing on top of soft quinoa or brown rice which soak up all the extra sauce. For a full meal add some roasted veggies like broccoli asparagus or Brussels sprouts that go really well with the tangy sauce. It's also super tasty stuffed in warm pita with fresh greens for a Mediterranean style sandwich.
Storage and Meal Prep
The balsamic tofu actually tastes better after hanging out in the fridge overnight as the flavors mix more. Keep any extras in a sealed container for up to three days. This makes it great for meal prep just make twice as much and pack with grains and veggies for grab-and-go lunches all week. The tofu tastes good warm or cold straight from the fridge.
Customize Your Flavor
While this dish works great as written you can change it up lots of ways to suit what you like. Throw in chopped garlic or shallots to the pan before cooking the tofu for extra aroma. Add a spoon of maple syrup or honey for a sweeter sauce kids especially love this. If you like heat a sprinkle of red pepper flakes or some hot sauce makes a nice contrast to the tangy balsamic. Fresh herbs like thyme or rosemary can go in during the last cooking step for a herby finish.
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Frequently Asked Questions
- → What’s the best kind of tofu for this meal?
Look for super firm or extra-firm tofu. If you’re using extra-firm, press it first to remove extra liquid.
- → Can I trade tamari for something else?
Sure, soy sauce works great if you don’t need it to be gluten-free.
- → How long can leftovers keep?
Put leftover balsamic tofu in an airtight container, and it’ll last in the fridge for up to three days.
- → What goes well with balsamic tofu?
Try serving it with rice, salads, roasted veggies, or quinoa for a full plate.
- → Can I swap balsamic vinegar for another type?
Balsamic vinegar tastes the best here, but alternatives like apple cider or red wine vinegar can also work for different flavors.