This marinated tofu can be made a day ahead if needed and goes great on a Buddha bowl, over rice, in a stir-fry, beside a cob of corn, or on a salad! Go ahead… play with your food!
- 1 block extra firm tofu, cubed and dried off*
- 2 Tbsp Olive Us Harissa Olive Oil (or Chipotle, Cayenne, or Baklouti Olive Oil)
- 2 Tbsp Olive Us Cherry Dark Balsamic (or Pomegranate, Raspberry, or Blackberry Ginger balsamic)
- 1 Tbsp smoked paprika
- 4 cloves garlic, crushed or minced
- 2 tsp Olive Us Applewood Smoked Sea Salt (or Garlic, or Hickory Salt)
- 2 tsp Olive Us Applewood Smoked Cracked Pepper
Combine all ingredients in a reusable container (ie. Tupperware), gently coating the tofu with marinade. Let marinade in the fridge for 2-24 hours. When ready to eat, heat a large skillet over medium-high heat. Once hot, add cubes of tofu to the pan, holding back most of the marinade. Set aside the remaining marinade. Let tofu cook until crispy on the bottom (don’t disturb it for about 2-3 minutes), then flip and cook another 2-3 minutes or until desired crispiness is achieved! Reduce heat to medium-low and add any remaining marinade. Let the marinade cook down and caramelize onto the tofu, occasionally stirring for about 1-2 minutes. Keep an eye on the temperature to ensure the marinade doesn’t burn. Once coated (the tofu should look glazed), remove from heat and serve immediately. Enjoy it on a Buddha bowl, over rice, in a stir-fry, beside a cob of corn, or on a salad! Go ahead… play with your food!
*To dry tofu, slice into cubes and lay cubes into a single layer on the cutting board. Lay a cloth or paper towel on top of the cubes and apply pressure such as a cast iron pan or heavy baking dish. If pressing with your hands, avoid crushing the cubes or they will lose structure and crumble.