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*