This Easy Balsamic Tofu is a quick, flavorful plant-based dish perfect for weeknight dinners or meal prep.
Packed with protein from tofu and enriched with heart-healthy olive oil and aromatic herbs, it’s low in saturated fat and naturally vegan.
The tangy balsamic glaze and fresh basil create a satisfying, fiber-rich meal that’s both simple and elegant.
Easy Balsamic Tofu
Equipment
- 1-Large skillet
- 1 small mixing bowl
- 1 spatula
- Measuring Spoons
- Knife and cutting board
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and drained
- 2 tbsp olive oil divided
- 1 tbsp tamari or soy sauce
- ⅓ cup balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes
- ½ tsp fennel seeds
- 3 cloves garlic minced
- 7 –8 fresh basil leaves
- Salt and black pepper to taste
Instructions
- Prepare the Tofu: Start by pressing your tofu to remove excess water. This step is crucial to achieve a firm, chewy texture and prevent your tofu from tasting watery. Wrap the block of extra-firm tofu in a clean kitchen towel or paper towels, and place a heavy object on top for at least 10–15 minutes. If you’re short on time, choose super-firm tofu, which doesn’t require pressing. Once pressed, cut the tofu into evenly sized cubes or rectangles, approximately 1-inch thick, to ensure even cooking.
- Heat the Pan and Oil: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm for 1–2 minutes until it shimmers slightly but doesn’t smoke. Heating the oil properly ensures that the tofu will brown beautifully and not stick to the pan.
- Pan-Fry the Tofu: Gently place the tofu pieces into the skillet in a single layer, making sure they are not overcrowded. Sprinkle a small pinch of salt and freshly ground black pepper over the tofu. Cook for 3–5 minutes on one side without moving them, allowing the surface to form a golden crust. Carefully flip each piece with a spatula and repeat on the other sides until at least two sides are golden brown and slightly crispy. This gives the tofu a satisfying texture and enhances its flavor.
- Prepare the Balsamic Sauce: While the tofu is browning, take a small mixing bowl and combine the remaining 1 tablespoon of olive oil, tamari, balsamic vinegar, maple syrup, Dijon mustard, dried basil, thyme, red pepper flakes, fennel seeds, and minced garlic. Whisk the ingredients thoroughly until the mixture is smooth, well-blended, and slightly glossy. This step ensures that the sauce will coat the tofu evenly and impart a rich, balanced flavor.
- Add the Sauce to the Pan: Once the tofu is nicely browned, reduce the heat to medium-low and carefully pour the prepared balsamic sauce over the tofu in the skillet. Use a spatula or spoon to gently toss the tofu so that each piece is coated in the sauce. Be careful not to break the tofu while stirring.
- Simmer and Reduce the Sauce: Allow the tofu to simmer in the sauce for 3–5 minutes. Stir occasionally and let the sauce reduce slightly until it thickens and clings to the tofu. You want a glaze-like consistency rather than a watery sauce. Taste the sauce and adjust the seasoning with extra salt, pepper, or maple syrup if needed to balance acidity and sweetness.
- Finish with Fresh Basil: Once the sauce has thickened and the tofu is fully coated, remove the skillet from the heat. Tear the fresh basil leaves into smaller pieces and gently fold them into the tofu. The fresh basil adds a bright, aromatic flavor that complements the tangy balsamic and warming spices.
- Plate and Serve: Carefully transfer the tofu to a serving plate, spooning some of the remaining glaze over the top. Serve immediately while warm. This dish pairs wonderfully with steamed vegetables, brown rice, quinoa, or a fresh green salad. The combination of crispy, chewy tofu and tangy-sweet sauce makes it a satisfying main course suitable for everyday meals or meal prep.
Notes
- Pressing is essential: Removing excess water from tofu ensures a firm, chewy texture and helps the sauce cling better.
- Pan size matters: Use a large skillet to prevent overcrowding, which ensures even browning.
- Adjust sweetness: Taste your balsamic glaze before adding. If it’s too sharp, a little extra maple syrup balances the acidity.
- Herbs enhance flavor: Fresh basil added at the end preserves its aroma and vibrant color.
- Optional spice: Red pepper flakes add a gentle heat, but you can adjust to preference.
Chef’s Secrets for Perfect Tofu
To achieve tofu that’s both tender inside and crispy outside, start with pressing or using super-firm tofu.
Browning each side without disturbing it allows a golden crust to form, which locks in flavor and improves texture.
When making the balsamic glaze, whisk thoroughly to combine acidity, sweetness, and spices evenly.
Simmer gently rather than boiling, so the tofu absorbs the flavors without becoming soggy.
Lastly, fold in fresh basil at the end to retain its bright aroma and delicate flavor.
Serving Suggestions for Balanced Meals
This balsamic tofu pairs beautifully with a variety of sides.
Serve over fluffy quinoa, brown rice, or cauliflower rice for a wholesome, protein-packed meal.
Roasted or steamed vegetables like broccoli, asparagus, or bell peppers complement the tangy glaze and add fiber.
For a light, fresh option, pair with a simple green salad dressed with lemon juice and olive oil.
Leftover tofu also works well as a protein topping for grain bowls or wraps.
Storage Tips for Maximum Freshness
Store leftover balsamic tofu in an airtight container in the refrigerator for up to 4 days.
To reheat, use a nonstick skillet over low heat and add a splash of water or oil to refresh the glaze, preventing it from drying out.
Avoid microwaving for long periods, which can make tofu rubbery.
You can also freeze tofu in its sauce for up to 2 months; thaw in the fridge overnight and gently reheat on the stovetop.
Frequently Asked Questions
1. Can I use firm tofu instead of extra-firm?
Yes, firm tofu works, but pressing it is even more important to remove excess water and achieve a chewy, golden exterior.
2. How do I prevent tofu from sticking to the pan?
Ensure the skillet is hot and lightly oiled before adding tofu. Avoid overcrowding and allow each side to brown undisturbed before flipping.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free tamari or coconut aminos instead of regular soy sauce. All other ingredients are naturally gluten-free.
4. How do I make the sauce less tangy?
If the balsamic vinegar feels too strong, add a teaspoon or two of maple syrup and taste. Adjust gradually until it balances the tanginess.
5. Can I meal prep this dish for the week?
Yes! This tofu holds up well for meal prep. Store in an airtight container in the fridge and reheat gently in a skillet. Pair with grains and vegetables for ready-to-go lunches or dinners.
