Make the sauce:

1. Combine balsamic, tamari, maple syrup, garlic, Dijon, oregano, thyme, black pepper, 2 tablespoons olive oil in a glass measuring cup or bowl; stir with a whisk. Set aside.

Pan fry the tofu:

2. Cut the tofu into large cubes. First cut in half horizontally, then into quarters widthwise and lengthwise (see photo above). Place on a kitchen towel to gently dry.
3. Cook side 1: Place the tofu in 2 tablespoons cold oil. Then bring it up to medium heat. Once it’s simmering, cook 5 to 6 minutes until one side is golden brown and not sticking to the pan.
4. Flip the tofu: Use a fork or a spatula. If it’s sticking a lot let it cook a little longer before turning. I usually remove it from the heat to do this.
5. Cook side 2: Return to the heat. Cook another 5 to 6 minutes until golden.
6. Reduce heat to medium-low, pour in balsamic marinade, and cook for 2 minutes, stirring often until marinade begins to reduce and coat the cubes of tofu.
7. Stir in roasted red pepper, remove from heat. Serve.
8. Store covered in the refrigerator for up to 4 days. Reheat in a pan or toaster oven.