Savor the rich flavors of this Rosemary Balsamic Tofu, featuring tofu marinated in a fragrant rosemary and balsamic glaze, then pan-fried to perfection with a crispy, caramelized exterior. Perfect for a quick weeknight meal or an elegant dinner party, this vegan dish combines simplicity with bold, aromatic flavors that are sure to impress. Enjoy a delicious and satisfying plant-based meal that’s easy to prepare yet full of gourmet appeal.

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Prep Time 45

Total Time 45

Course Main Course, Side Dish

Cuisine Mediterranean

Servings 4

Calories 250 kcal

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.