Soy-Balsamic Glazed Tofu
A high-umami main with a sticky, savory-sweet finish
Why This Recipe Works
The combination of soy sauce and balsamic vinegar creates a deep, meaty savoriness often missing from plant-based proteins. Pressing the tofu is the only essential project here; it ensures the cubes maintain a crisp exterior while the sauce reduces into a glossy glaze.
Instructions
Press the tofu blocks between several layers of paper towels with a heavy weight on top for 20 minutes—removing excess water ensures the tofu will sear properly rather than steam.
Season the pressed tofu cubes lightly with salt.
Whisk the soy sauce, balsamic vinegar, honey, garlic, and ginger in a small bowl until the honey is fully dissolved and the mixture is well combined.
Heat the oil in a large nonstick skillet over medium-high heat until it shimmers but does not smoke.
Add the tofu to the skillet in a single layer and cook until the edges are deeply golden and crisp, 8 to 10 minutes, turning the pieces every few minutes for even browning.
Pour the soy mixture over the tofu and cook, tossing constantly, until the sauce reduces to a thick, syrupy glaze that coats every piece, about 2 minutes.
Serve immediately while the glaze is still tacky and the tofu is hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days; reheat in a skillet with a splash of water to loosen the glaze.
Can I make this ahead of time?
The tofu can be pressed and cubed up to 24 hours in advance and stored in the refrigerator.
What substitutions can I make?
- soy sauce: tamari or gluten-free soy sauce
- honey: maple syrup for vegan version
