Balsamic Tofu with Basil and Fennel Seeds
Ingredients
- 1 block extra firm tofu, pressed and drained (DONT skip this step, if you can’t press it opt for super firm tofu instead)
- 2 tbsp olive oil, divided
- 1 tbsp tamari
- 1/3 cup balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp dry basil
- 1/2 tsp thyme
- 1/2 tsp red pepper flakes
- 1/2 tsp fennel seeds
- 3 cloves garlic, minced
- 7–8 fresh basil leaves
- Salt and pepper to taste
Preparation
Heat up 1 tablespoon of oil and pan fry the tofu on both sides along with a pinch of salt and pepper.
Flip tofu as needed until tofu has browned on at least 2 sides.
In a small bowl, add the remaining ingredients except the fresh basil and whisk together to combine.
Pour the mixture into the pan with your tofu.
Sauté tofu with the sauce for about 3-5 minutes or until the sauce has reduced.
Remove from heat, stir in the fresh basil.
Spoon the tofu and some of the sauce onto a plate.