If there's one thing I LOVE, it's tofu and this marinated balsamic tofu is one recipe that I absolutely can't get enough of.
I just love how simple it is!
These tasty balsamic tofu pieces are just light and easy to pop in your mouth and enjoy.
Why you'll love this recipe
- Crispy cubes of tofu that are full of flavor
- Great source of dietary fiber and protein
- Easy to scale to make more for later
Ingredients you'll need
Get more info on these simple ingredients in the recipe card below.
- extra firm tofu
- balsamic vinegar
- olive oil
- garlic cloves
- lemon juice
- dried rosemary
- fine sea salt
- freshly ground black pepper
- fresh parsley, optional
How to Make Balsamic Tofu
Using a tofu press, press tofu for 30 minutes.
Use a fork to whisk together the marinade ingredients in a shallow dish to combine together.: garlic, balsamic vinegar, 1 tablespoon olive oil, garlic, lemon juice, honey, rosemary, salt, and black pepper.
Cut the tofu into 1-inch cubes using a sharp knife and cutting board.
Add the cut tofu to the marinade in the shallow dish.
Carefully turn each cube of tofu to ensure all sides are coated.
Cover and marinate for 30-60 minutes in the refrigerator, flipping once in the balsamic marinade.
After marinating, heat 1 tablespoon of olive oil in a cast iron skillet skillet over medium heat.
Add the tofu to the pan using a slotted spoon or tongs, while reserving the remaining marinade.
Cook for 6-8 minutes, occasionally turning the tofu cubes so they brown on all sides.
Pour the remaining marinade over the tofu in the pan and cook until the sauce has evaporated, stirring constantly to ensure all the pieces are coated (about 3-4 minutes).
Remove from the heat and garnish with fresh parsley if desired.
For best results, any leftover balsamic extra-firm tofu should be stored in an airtight container in the refrigerator for up to 4 days.
Frequently Asked Questions
If you don't have a tofu press, you can use any heavy object to press the excess liquid out. Make sure that you press the tofu on a flat sturdy surface, something like a cutting board on the kitchen counter. Wrap the block of tofu with a clean kitchen towel or a few paper towels before placing the heavy thing on top. Whatever you choose to wrap the tofu in will become wet. There's also a chance that the heavy-weighted object will get wet also. You can use a heavy pot, a book, or something else that has some weight to it to pres the tofu. If you're using this method, you'll need to press the tofu for about 45 minutes.
Extra firm tofu has less water than firm tofu and is easier to press. Some will say that firm tofu absorbs marinade better than extra-firm because of the texture. Always press tofu first as too much water will ruin your marinade.
I suggest marinating your tofu for 30-60 minutes, whatever you have time for. However, you can marinate your tofu for up to 24 hours. The longer you leave it in the simple marinade, the more flavor it will have. If you leave it in there longer than a day, you may mess up the marinade and destroy your whole dish. I suggest trying an hour first and you'll see it has soooo much flavor, even after just a little bit of time.
Tips and Variations
- If you want to make this a vegan balsamic tofu recipe, instead of honey, use agave or a good quality maple syrup.
- Always make sure you press your tofu to remove any excess moisture before marinating it. Yes, it requires more time, but it is absolutely necessary.
- If you don't have fresh garlic, you can use garlic powder, but you will need to adjust the amount.
More Tofu Recipes
- Baked BBQ Tofu
- Air Fryer Buffalo Tofu
- Easy Honey Garlic Tofu Recipe
- Vegan Tofu Parmesan
- Tofu Pasta Recipe with Tomato Sauce
- 14 oz. extra-firm tofu
- ⅓ cup balsamic vinegar
- 2 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ tablespoon honey (use agave or maple syrup for vegan)
- ¼ teaspoon crushed, dried rosemary
- fine sea salt to taste
- freshly ground black pepper to taste
- fresh parsley (for garnish), optional
- Press tofu for 30 minutes using a *tofu press.
- Add balsamic vinegar, 1 tablespoon olive oil, garlic, lemon juice, honey, rosemary, salt, and pepper to a shallow dish and whisk together with a fork to combine.
- Cut the tofu into 1-inch cubes and add to the marinade. Carefully turn each cube to ensure all sides are coated.
- Cover and marinate for 30-60 minutes in the refrigerator, flipping once.
- After marinating, heat 1 tablespoon olive oil in a cast iron **skillet over medium heat.
- Use tongs or a slotted spoon to add the tofu to the pan, while reserving the remaining marinade.
- Cook for 6-8 minutes, occasionally turning the tofu cubes so they brown on all sides.
- Pour the remaining marinade over the tofu in the pan and cook until the sauce has evaporated, stirring constantly to ensure all the pieces are coated (about 3-4 minutes).
- Remove from the heat and garnish with fresh parsley if desired.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Post photography by: Petranka Atanasova.
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