Heat the olive in a large nonstick skillet* over medium heat.
Add the tofu and cook until lightly browned on all sides, flipping several times.
Meanwhile, whisk together the balsamic vinegar, Dijon mustard, and tamari.
Pour over the browned tofu, and cook, stirring occasionally, until the sauce is thick and clings to the tofu.
Video
Notes
*I recommend using a nonstick skillet for best results. In the photos I used my GreenPan Reserve Ceramic Nonstick, 12" frying pan skillet.Leftover tofu can be refrigerated in an airtight container for up to 3 days. Enjoy reheated or cold straight from the fridge.