Neapolitan Herb Tofu
A blend of Neapolitan Herb and Gravenstein Apple Balsamics, create a savory, tangy flavor with aromatic garlic and Italian Seasoning to make a perfect tofu marinade. The tofu is then sautéed to a crispy golden-brown and finished with a touch of our Roasted Walnut Oil, giving it a nutty flavor. Garnished with sesame seeds, this dish is umami-packed and pairs perfectly with rice, cauliflower rice, or zoodles.
I N G R E D I E N T S :
I N S T R U C T I O N S :
- Remove moisture from tofu, wrap tofu in a couple layers of paper towel and press or place a heavy pot or cast iron skillet and let it sit for 15 minutes so that paper towel may soak up the moister.
- In a small bowl whisk together the Neapolitan Herb Balsamic, Gravenstein Apple Balsamic, garlic and Italian Seasoning, and set aside.
- Slice the tofu and cut into cubes and place the tofu in a large freezer bag with the marinade, making sure it is all coated. Squeeze the excess air out, seal and refrigerate for 30 minutes or overnight - longer is better. After 30 minutes strain the tofu and reserve the marinade.
- Heat up a large non-stick skillet / pan on medium high heat with the Roasted Walnut Oil. Once hot add the tofu and distribute evenly in the pan. Cook for 3-5 minutes without touching so a crust forms. Flip and cook an additional 3 minutes or so, careful not to burn the garlic.
- Remove from heat and add the reserved marinade, stirring until evaporated. Season with salt and pepper to taste, garnish with sesame seeds and serve over rice, cauliflower rice or zoodles.
