Review: Tofu in sun-dried tomatoes and balsamic vinegar

Tommy‘s recipe “tofu in sun-dried tomatoes and balsamic vinegar” is very tasty. It’s quick and easy to make and looks colorful on the plate. Her instructions are detailed and easy to follow.

tofu in sun-dried tomatoes and balsamic vinegar


  • 1 block of tofu around 225g
  • 1 small onion
  • 1 clove garlic
  • 1/2 cup sun-dried tomatoes and oil
  • 1 tbsp ground almond
  • 1 tbsp olive oil
  • 50 ml balsamic vinegar
  • 1 tbsp salt
  • 1 tsp sugar
  • a handful of basil leaves


This recipe is adapted from Carina Cooper’s The Notting Hill Cookbook. The original called for chicken slow-cooked with sun-dried tomatoes, balsamic vinegar and rosemary but Tommy made it into a vegetarian version and tweaked the seasoning. The dish has quite big flavors so if you enjoy vinegar, try it out.

  1. Drain tofu and wrap it in a kitchen towel to absorb excess liquid. Cut into 1-inch cubes. Peel and chop garlic and onion finely.
  2. Heat oil in a heavy-set pan over a medium heat. Add garlic, onion and almond and fry until the onions are soft. Watch out for the almond to make sure that it doesn’t burn.
  3. Add tofu, sun-dried tomatoes and the oil it comes in. Add sugar and salt. Stir and mix well.
  4. Add balsamic vinegar and bring to a boil. Lower to a simmer and cover to cook for one hour over a very low heat.
  5. When done, check seasoning and add torn basil leaves. Stir through the leaves and serve.

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