On Tap Oil & Vinegar Recipe Detail

Neapolitan Herb Tofu

with Gravenstein Apple White and Neapolitan Balsamics

Ingredients:

• 1/4 cup Neapolitan Balsamic
• 2 Tbsp Gravenstein Apple White Balsamic
• 1 tsp Italian seasoning
• 4-5 cloves garlic, finely chopped
• 1 block (350g) extra firm tofu
• 1 Tbsp Extra Virgin Olive Oil
• salt and pepper, to taste
• sesame seeds, for garnish

Directions:

Remove tofu from packaging and wrap in several layers of paper towel. Place a heavy pot or cast iron skillet on top and let sit 15 minutes so paper towel soaks up extra moisture.

In small bowl, whisk together vinegars, garlic, Italian spice and set aside. Cut tofu into cubes. Place in large freezer bag with marinade, tossing to coat. Squeeze out excess air, seal, and refrigerate 30 minutes or overnight (longer is better). Strain tofu and reserve marinade.

Heat large skillet on medium high heat with oil. Once hot, add tofu and distribute evenly in pan. Cook 3-5 minutes without touching so crust forms. Flip and cook an additional 3 minutes, careful not to burn garlic. (turn down heat if required).

Remove skillet from heat and add reserved marinade, stirring until evaporated. Season with salt and pepper to taste, garnish with sesame seeds.

Serve over rice or vegetables.