Cranberry-Pear Glazed Tofu with Crisp Cabbage

Golden tofu and crisp vegetables meet a bright, lightly sweet cranberry-pear glaze in this quick, colorful vegetarian meal.

Servings: 4  |  Prep: 10 minutes  |  Cook: 20 minutes

Ingredients

• 1 block (14–16 ounces) extra-firm tofu, drained and patted dry
• 3 tablespoons Cranberry Pear White Balsamic, divided
• 2 tablespoons Arbosana Extra Virgin Olive Oil, divided
• 2 tablespoons low-sodium soy sauce, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• 3 cups thinly sliced red or green cabbage
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame, thawed
• 2 scallions, thinly sliced
• 1/4 cup water
• Cooked brown rice or quinoa, for serving (optional)
• Salt and black pepper, to taste

Directions

1. Cut the tofu into 3/4-inch cubes. In a shallow bowl, whisk 2 tablespoons Cranberry Pear White Balsamic with 1 tablespoon soy sauce, Dijon mustard, and ginger. Gently toss in the tofu and marinate for 10 minutes while preparing the vegetables.
2. Whisk the remaining 1 tablespoon balsamic, remaining 1 tablespoon soy sauce, cornstarch, and 1/4 cup water in a small bowl; set aside.
3. Heat 1 tablespoon Arbosana Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat. Lift the tofu from the marinade, allowing excess liquid to drip off. Cook for 7–9 minutes, turning occasionally, until golden on several sides. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add the cabbage and bell pepper, then cook for 4–5 minutes, stirring frequently, until crisp-tender. Add the edamame and cook for 1 minute.
5. Stir the reserved glaze, pour it into the skillet, and simmer for 1–2 minutes until glossy and slightly thickened. Return the tofu to the pan and toss gently until coated and heated through.
6. Taste and season with salt and black pepper as needed. Top with scallions and serve alone or over brown rice or quinoa.

NEO pairings

Arbosana Extra Virgin Olive Oil

Its balanced character and peppery finish help the tofu brown beautifully while keeping the fruity glaze from tasting overly sweet.

Cranberry Pear White Balsamic

This pantry favorite creates a tart, fruit-forward marinade and glossy finishing sauce without requiring added sugar.

Tips

• For better browning, wrap the tofu in a clean towel and press it under a heavy skillet for 10 minutes if time allows.
• Keep the skillet fairly hot and avoid moving the tofu for the first 2 minutes so a golden crust can form.
• For a gluten-free meal, use certified gluten-free tamari instead of soy sauce and serve with rice.

Created with Neo Chef by New England Olive Oil Company.