Teriyaki Tofu

Ingredients:

• 1 14-oz. block extra-firm or super-firm tofu
• 4 tbsp. Butter Infused Olive Oil, divided.
• 1/2 tsp. Fleur de Sel, divided
• 1/2 cup Teriyaki Infused Balsamic Vinegar
• 1 tbsp. lower-sodium soy sauce
• 1 tbsp. pure maple syrup
• 2 garlic cloves, minced
• 2 tsp. Dijon mustard
• 4 tsp. Sicilian Blend Seasoning
• 1 tsp. Roasted Garlic Seasoning
• 1 12-oz. jar roasted red peppers, drained and thinly sliced
• Jasmine rice or grain of your choice for serving

Preparation:

1. Wrap the block of tofu in a kitchen towel and firmly press on all sides to remove moisture.
2. Slice into equal size cubes, and season with 1/4 tsp. Fleur de Sel.
3. Combine Teriyaki Infused Balsamic Vinegar, soy sauce, maple syrup, garlic, Dijon, Sicilian Blend Seasoning, and Roasted Garlic seasoning, 2 tbsp. Butter Infused Olive Oil and remaining 1/4 tsp. Fleur de Sel in a bowl; stir with a whisk. Set aside.
4. Heat remaining 2 tbsp. Butter Infused Olive Oil in a large nonstick skillet over medium-high.
5. Once hot, add tofu and cook for 7 to 8 minutes, turning to brown all sides, until golden and crisp.
6. Reduce heat to medium-low, pour in balsamic marinade, and cook 1 minute, often stirring until marinade begins to reduce and coat the cubes of tofu.
7. Stir in roasted red pepper; remove from heat.
8. Serve the tofu and marinade over rice or grain of choice.

*An original Carter & Cavero recipe adaptation from Seasons*