Ingredients
- 1 block of firm tofu 14 oz
- 3 tbsp balsamic vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- Salt and pepper to taste
- 1 tbsp cornstarch optional, for extra crispiness
- Fresh rosemary sprigs for garnish
Instructions
- Prepare the Tofu: Press the tofu to remove excess water. Cut it into 1/2-inch thick slices or cubes.
- Make the Marinade: In a bowl, whisk together balsamic vinegar, soy sauce, maple syrup, olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Marinate the Tofu: Place the tofu pieces in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes, turning occasionally to ensure even coating.
- Pan-fry the Tofu: Heat a non-stick pan over medium heat. If using, lightly coat the tofu pieces in cornstarch for extra crispiness. Add the tofu to the pan, reserving the marinade. Cook until golden brown and crispy on all sides, about 5-7 minutes.
- Caramelize with Marinade: Pour the reserved marinade over the tofu in the pan. Cook for an additional 2-3 minutes, allowing the glaze to caramelize and coat the tofu.
Notes
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