Balsamic Glazed Tofu with Blistered Shishitos
Big, juicy tomatoes and a variety of sweet and spicy peppers are at their best in the heat of summer, so you may find that they steal the spotlight from the balsamic glazed tofu in this late summer supper.
Servings
Produce
Kentucky Beefsteak Tomato
4 2 Whole
Shishito Pepper
3 1.5 oz
Thyme
4 2 Sprig
Red Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
7 3.5 oz
Shiitake mushrooms
3 1.5 oz
Protein & more
Extra firm tofu
1 0.5 Package
Feta cheese
2 1 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 1/2 0.75 tablespoon
Spice mix
Balsamic glaze
Tamari
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Raw sugar
3 1.5 tablespoon
Prep ahead (optional)
a. Slice beefsteak tomato (½”-thick slices), shiitake mushrooms (¼”-thick slices), cremini mushrooms (¼”-thick slices), and red onion (thinly sliced).
Instructions
1
Cook shishitos and mushrooms:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. When pan is hot but not smoking, add shishitos (leave whole) and thyme sprigs (leave whole). Stir-fry, allowing shishitos to blister, about 2-3 minutes.
b. Add cremini and shiitake mushrooms (¼”-thick slices). Stir-fry until mushrooms caramelize, about 2 minutes.
c. Add red onion (thinly slice) and stir-fry just until onion softens but retains its color, about 1-2 minutes. Discard thyme sprigs and transfer stir-fried veggies onto a plate or large bowl so you can use the pan for tofu.
2
Cook tofu:
a. Drain and rinse tofu and press between paper towels to squeeze out as much water as possible. Cut tofu into ½”-1”-thick “steaks.” Season with ½ tsp salt and ¼ tsp black pepper.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add tofu steaks and sear until golden, about 2 minutes each side.
c. Reduce heat to medium. Brush or spoon balsamic glaze on one side of tofu and turn it glazed-side-down to caramelize the glaze, being careful not to burn the sugars, about 2 minutes.
3
Serve:
a. Plate balsamic glazed tofu.
b. Add beefsteak tomato (¼-½”-thick slices) to plates. Season with salt.
c. Serve blistered shishito and mushroom sauté alongside. Garnish with feta.
Chef's notes
If you are avoiding soy, add some oyster mushrooms or a meaty Portobello to the mix, saute them with the glaze, and serve over rice or quinoa.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX