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This tangy skillet balsamic tofu turns plain tofu into a tasty Mediterranean-style dish with only 5 ingredients and 30 minutes of prep. The zesty balsamic mix coats each tofu chunk perfectly, giving you amazing flavor in every mouthful.
I found this dish during a super busy week when I needed something fast but impressive for surprise visitors. Now it's my go-to dinner fix when I want something that seems like it took forever but actually didn't.
Ingredients
- Extra virgin olive oil: gives the ideal foundation for tofu browning and adds a light fruity taste
- Super firm tofu: delivers the greatest texture though extra firm squeezed tofu works wonderfully too
- Balsamic vinegar: offers sweetness with acidity try to get a good bottle with some thickness
- Dijon mustard: brings complexity and helps mix the sauce into a smooth texture
- Tamari: adds savory richness and evens out the tanginess pick low sodium if you're watching salt
Step-by-Step Instructions
- Heat the Oil:
- Add olive oil to a big nonstick pan over medium heat until it glistens but doesn't smoke. A well-heated pan will make your tofu brown instead of stick.
- Brown the Tofu:
- Put your diced tofu into the hot oil in one layer with gaps between pieces if you can. 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:
- While tofu cooks stir together balsamic vinegar Dijon mustard and tamari in a small container until fully mixed. The blend will appear dark and shiny.
- Create the Glaze:
- Drop the mixed sauce over the browned tofu and mix softly to cover all chunks. Let the mix bubble and cook down for around 5 minutes mixing now and then until the sauce thickens into a rich coating that sticks 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, what a difference. If you can, spend a bit more on a decent bottle with some thickness for the best taste. My family asks for this meal every week now and they used to hate tofu!
Perfect Pairings
This balsamic tofu tastes amazing on top of soft quinoa or brown rice that soaks 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. You can also stuff it in warm pita bread with fresh greens for a tasty Mediterranean sandwich.
Storage and Meal Prep
The balsamic tofu actually tastes better after sitting in the fridge overnight as the flavors mix more. Keep leftovers 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 ready lunches all week. The tofu tastes good warm or cold straight from the fridge.
Customize Your Flavor
Though this dish works great as is you can change it up in many 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 that kids often love. If you want some kick a bit of red pepper flakes or hot sauce works really well against the tangy balsamic. Fresh herbs such as thyme or rosemary can go in during final cooking for a herby finish.
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Frequently Asked Questions
- → What kind of tofu should I use?
Go for super firm or extra-firm tofu. If you choose extra-firm, give it a press to get rid of the extra water before cooking.
- → Can tamari be replaced with anything else?
If gluten-free isn't a concern, soy sauce works as a great swap.
- → How long can I keep leftovers?
Balsamic tofu leftovers stay good in the fridge for three days when stored in an airtight container.
- → What pairs well with this tofu?
Serve it alongside quinoa, rice, roasted veggies, or even a fresh salad for a full meal.
- → Could I use a different vinegar instead of balsamic?
While balsamic is the top choice for flavor, red wine vinegar or apple cider vinegar can provide a unique twist.