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Balsamic Glazed Tofu
Created by: Howcan Team
Ingredients
- 1 block (14 oz) of firm tofu, drained and pressed
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Cut the pressed tofu into 1-inch cubes and set aside.
- In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon cornstarch, and 1/4 teaspoon red pepper flakes.
- Heat a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, or until golden brown on all sides.
- Pour the balsamic glaze over the tofu in the skillet, and gently toss to coat the tofu evenly. Cook for an additional 2-3 minutes, or until the glaze thickens and coats the tofu.
- Season with salt and pepper to taste, then remove from heat.
- Transfer the balsamic glazed tofu to a serving dish, and garnish with sesame seeds and chopped green onions.
- Serve hot and enjoy!
Balsamic glazed tofu is a delectable dish that originated in Italy, where balsamic vinegar has been cherished for centuries. This dish gained popularity as a vegetarian alternative to traditional balsamic-glazed meats. Renowned chefs like Mario Batali and Lidia Bastianich have elevated this dish, infusing it with their own unique twists. The rich, tangy flavor of balsamic vinegar complements the subtle nuttiness of tofu, creating a harmonious blend of flavors. Today, the best versions of this dish can be found in upscale vegetarian restaurants and Italian eateries. The key to perfecting this dish lies in achieving the ideal balance of sweetness and acidity in the balsamic glaze, and ensuring the tofu is perfectly marinated and glazed.
35 min
4
250 calories
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