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!
- 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
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.
Calories: 111kcalCarbohydrates: 11gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 31mgPotassium: 82mgFiber: 1gSugar: 8gVitamin A: 97IUVitamin C: 2mgCalcium: 26mgIron: 1mg