Coarse kosher salt and freshly ground black pepper
1tablespoongrapeseed oilor other neutral tasting oil
In a shallow dish, combine balsamic vinegar, soy sauce, maple syrup, oil, Italian seasoning, and garlic. Season with salt and pepper to taste.
Add the tofu and toss gently to coat. Arrange in a single layer and allow to marinate, turning once, for 30-60 minutes.
Heat grapeseed oil in a large cast iron or non-stick skillet over medium heat. Using a slotted spoon, remove the tofu from the marinade and transfer to the hot pan. Cook 5-7 minutes, shaking the pan or carefully turning the tofu cubes so they get brown and crisp on all sides.
Add the remaining marinade to the pan and allow to cook, stirring, just until it has evaporated. Remove from the heat.
Serve balsamic tofu however you can imagine such as over pasta, in sandwiches, or as a topping to salads.
While this tofu only takes 5-7 minutes to cook, you’ll want to plan ahead 1-3 hours to have enough time to press and marinate the tofu. To save time, place tofu in a press and put it in the refrigerator while you’re at work, then proceed with the recipe once you get home.
Ideas for customizing your balsamic tofu recipe:
Let marinate for up to 2 hours to increase the flavor
Make your own Italian seasoning by combining equal parts oregano, thyme, rosemary, basil, and marjoram
Add a pinch of crushed red pepper flakes to the marinade to make it spicy
If you don’t have garlic on hand use ¾ teaspoon garlic powder
To make the tofu extra firm, bake at 400ºF for 30-60 minutes depending on how small you cut the cubes