Maple Balsamic Tofu (Edit recipe)

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This Maple Balsamic Tofu recipe is packed with flavor and plant-based protein. Made with a sweet and savory marinade of pure maple syrup, balsamic vinegar, soy sauce, and fresh garlic, then pan-fried to perfection, it transforms a plain block of tofu into a mouthwatering dish. With caramelized, lightly crisp edges and a tender center, each bite is satisfying and perfect for nourish bowls, sandwiches, and more.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

15 minutes

INGREDIENTS

7

Serves: 4

Ingredients

14 oz Tofu, extra-firm, 1 block
0.25 cup Pure Maple Syrup
2 Tbsp Soy Sauce, Low Sodium
2 Tbsp Balsamic Vinegar
3 Tbsp Olive Oil, divided
3 cloves Garlic, minced (or 3/4 tsp garlic powder)
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Press the tofu: Pour excess water off of the tofu, then remove it from the package. Press the tofu using a tofu press, or place it on a cutting board, cover with a clean kitchen towel, and weigh it down with something heavy (such as cans or books) for at least 30 minutes to remove excess moisture. This helps the tofu absorb more marinade.
Cut the tofu: Pat the tofu dry with a clean kitchen towel, then place it on a cutting board. Slice the tofu lengthwise into 3 slabs. Cut each slab in half vertically and horizontally to create a plus-sign shape, then cut diagonally in both directions to create 8 triangles. Repeat with the remaining tofu to make 24 triangles total.
Make the marinade: In a large shallow dish (such as a 9×13-inch dish), whisk together the maple syrup, soy sauce, balsamic vinegar, 1 tablespoon olive oil, garlic, and black pepper.
Marinate tofu: Add the tofu to the marinade and gently toss to coat. Arrange the pieces in a single layer, then cover and marinate in the refrigerator for at least 1 hour or up to 24 hours for more flavor. If possible, toss the tofu once while marinating so both sides can soak up the marinade.
Cook tofu: Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add the marinated tofu in a single layer, reserving the leftover marinade in the dish. Cook undisturbed for 4–5 minutes, until the bottoms are deeply golden brown with lightly charred edges. Flip each piece using tongs and cook for another 4–5 minutes, until browned on both sides.
Reduce the marinade: Pour the reserved marinade into the pan and simmer for 3–4 minutes, tossing frequently, until the marinade reduces into a thick glaze coating the tofu. Lower the heat slightly if needed to prevent burning. Remove from heat and serve.

Notes

Oil splatter note: Some splattering during cooking is normal due to the liquid marinade, especially with the maple syrup. Use caution and lower the heat slightly if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat in the microwave for about 1 minute for a single serving, or longer as needed for multiple servings. Or, reheat in a skillet over low heat until warmed through.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	16 g
Carbohydrates:	21 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	328 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.