Fried Tofu with Balsamico + Kalamata Olive Relish

Ingredients:

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

Ingredients:
- Butter and 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
- Good quality olive oil
- Good quality 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.