Fried Tofu with Balsamico + Kalamata Olive Relish

Apr 14, 2007 by kiteless | 0 Comments| Share it:   

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Amuse Bouche: fried tofu with Balsamico and tomato and kalamata olive relish


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under


  • Butter for frying
  • canola oil for frying
  • Extra-firm tofu
  • 2 small good quality tomatoes peeled, cored and diced
  • a couple kalamata olives rinsed and diced
  • Fresh basil
  • olive oil
  • balsamic vinegar

Step 1

First, peel, seed, core and dice your tomatoes. Here I am filleting the tomato.


Step 2

Here are the chopped tomatoes.


Step 3

Put in a bowl. Dice the olives and add them, plus about a teaspoon of good quality extra virgin olive oil, and a little fresh black pepper if you like. Pick a few small basil leaves and set them aside.


Step 4

Cut your tofu into slices about quarter inch thick, and cut into diamonds. Fry in a nonstick pan over medium-low pan, in butter tempered with a little canola oil. Flip when golden brown.


Step 5

Drain on a paper towel. Top with a little bit of good quality balsamic vinegar (don't skimp), and the tomato-olive relish. Top with a sprig of basil and serve. This is pretty good, especially if you're generous with the balsamic vinegar. It's a nice combo of flavors that I never tire of: olive oil, balsamic vinegar, fresh tomato, olive and basil.

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