Balsamic Tofu
Balsamic flavors infused into chewy firm tofu create a delicious, yet quick and easy, dinner. For an even deeper flavor, marinate the tofu overnight. Yum!
Ingredients
- 2 blocks tofu extra firm (freeze for 24 hrs, thaw, then press out extra water before using)
- 4 tbsp olive oil divided
- 2 tbsp tamari or use coconut aminoes for less salt
- 2/3 cup balsamic vinegar
- 2 tbsp maple syrup substitute allulose to lower the sugar
- 1 tbsp dijon mustard
- 1 tbsp basil (dried)
- 1/2 tsp red pepper flakes omit if you prefer
- 1 tsp thyme
- 1 tsp fennel seeds
- 7 cloves garlic minced
- 12 basil leaves fresh
Instructions
- In a wok or large saute pan, heat 2 tbsp of olive oil.
- Cut the tofu into small cubes. Add to the hot oil and saute until browned, turning as needed.
- Combine the remaining ingredients except for the fresh basil leaves into a small bowl. Whisk together.
- Pour the sauce over the tofu (still in the pan) and cook for an additional 5 minutes, or until the sauce is reduced.
- Remove from the heat and stir in the fresh basil leaves.
- Serve hot with brown rice or noodles and stir-fried vegetables.
Nutrition
Calories: 111kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 31mgPotassium: 82mgFiber: 1gSugar: 8gVitamin A: 97IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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