Balsamic Tofu Skillet (Print Version)

# Ingredients:

01 - 16 ounces (1 block) of super firm tofu, dried with a towel and cut into cubes
02 - 1/4 cup of tangy balsamic vinegar
03 - 2 tablespoons of good-quality Dijon mustard
04 - 2 tablespoons of tamari (or regular soy sauce if you're okay with gluten)
05 - 2 tablespoons of extra virgin olive oil

# Instructions:

01 - On medium heat, warm the olive oil in a big pan with a nonstick surface.
02 - Toss the tofu in and cook it, flipping a few times, till every side has a light golden brown color.
03 - At the same time, stir the balsamic vinegar, Dijon mustard, and tamari in a bowl till smooth.
04 - Add the sauce to the crisped tofu. Give it a stir now and then and let it cook until it thickens and sticks nicely to the tofu.

# Notes:

01 - You can keep leftovers in a sealed container in the fridge for up to 3 days. It's great either cold or warmed up.

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