Pan Fried Mediterranean Tofu

Because tofu is so good at soaking up the flavors of whatever you choose to marinate it in, I love experimenting with different flavor profiles to go along with different meals. Having made caprese salad yesterday, I wanted my tofu to elicit the same sense of Mediterranean goodness.

This recipe builds on the flavors of that region: balsamic vinegar, olive oil, basil, garlic. But don't let the name limit your food pairings. This tofu would be great served with almost any meal.

Ingredients:

• 2 tablespoons olive oil (for marinade)
• 2 tablespoons olive oil (for cooking)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon garlic salt
• ½ teaspoon onion powder
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon ground white pepper
• 1 block extra firm tofu

1.Prepare tofu by draining excess water and slicing into cubes. I cube tofu by first slicing 3 lines across the height of the tofu and then slicing a grid into the top of the tofu.

2.Place tofu in a bowl that has a lid and set aside.
3.Prepare marinade by combining olive oil, balsamic vinegar, basil, oregano, garlic salt, pepper, onion powder, and honey. Stir until evenly combined and distribute over cubed tofu.

4.Place lid on bowl and gently shake the tofu to evenly coat with marinade. Marinade in the refrigerator, covered, for 30 minutes to 4 hours (the longer you marinade the tofu, the more flavor it will have).
5.Heat remaining olive oil in large skillet on medium heat. Add tofu to pan and fry to desired crispiness. It usually takes about 25 minutes to achieve the level of crispiness I prefer.

6.Turn off heat and allow tofu to rest in the pan for 3 minutes before serving.