Saucy Skillet Balsamic Tofu (Print Version)

# Ingredients:

01 - 2 tablespoons extra virgin olive oil
02 - 1 block (16 ounces) super firm tofu, patted dry and cubed
03 - 1/4 cup balsamic vinegar
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons tamari (or soy sauce if not gluten-free)

# Instructions:

01 - Heat the olive oil in a large nonstick skillet over medium heat.
02 - Add the tofu and cook until lightly browned on all sides, flipping several times.
03 - Meanwhile, whisk together the balsamic vinegar, Dijon mustard, and tamari.
04 - Pour the sauce over the browned tofu and cook, stirring occasionally, until the sauce is thick and clings to the tofu.

# Notes:

01 - Leftover tofu can be refrigerated in an airtight container for up to 3 days. Enjoy reheated or cold straight from the fridge.

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