Ingredients

• 16 ounces firm tofu
• 1 tablespoon extra virgin olive oil
• 2 stalks scallions (finely chopped)
• 1/2 teaspoon cornstarch mixed with 1 tablespoon water
• *Marinade*
• 2 tablespoons balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon extra virgin olive oil
• 2 teaspoons honey
• 1/2 tablespoon rosemary (finely chopped)
• 1 clove garlic (finely chopped)
• 1/2 teaspoon ground black pepper

Directions

1. Drain tofu and wrap in paper towel or tea towel to remove excess water. Slice into bite size cubes and put in a ziploc bag.

2. Mix all the ingredients for the marinade in a bowl and pour half of the marinade in the ziploc bag. Lightly massage the tofu until all the pieces are evenly coated. Marinade for 30 minutes and drain.

3. Add 1 tablespoon extra virgin olive in a pan over high heat and add tofu pieces. Fry on each side until golden brown – about 1 or 2 minutes per side.

4. Lower the heat to medium and add remaining marinade. Stir cornstarch with water and slowly add to the pan. Stir until the sauce thickens (about 1 minute).

5. Turn the heat off and transfer to a plate. Top with scallions and serve immediately.

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