This post has been created in collaboration with Balsamic Vinegar of Modena Consortium, it is part of the “Original Balsamic Vinegar” Project, funded by the EU. All opinions are my own.
Pieces of tofu and zucchini ribbons are marinated in Balsamic Vinegar of Modena and seasonings, making them full of flavor and delicious. The zucchini ribbons are an elegant little detail and once these are grilled they are truly irresistible.
Growing up in Italian household we used more balsamic vinegar than you could imagine. It was used on salads, in marinades, for dipping bread in, on sandwiches, on fruit – I mean pretty much anywhere you could imagine. In my opinion the Original Balsamic Vinegar of Modena is better than other balsamic vinegars because of the quality. This is why the Balsamic Vinegar of Modena is so special and unique, compared to other balsamic vinegars you may find.
How is Balsamic Vinegar of Modena made?
I am sure you know but just in case you didn’t wine vinegar is made from grapes. Balsamic Vinegar of Modena is made from grape must that only come from certain grape vines: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta, Fortana, and Montuni vines. The grape must is then added to wine vinegar, in the minimum amount of 10%, and an amount of at least 10-year-old aged vinegar. Then it matures in a container made of precious woods, such as sessile oak, chestnut, oak, mulberry and juniper. The minimum maturation process is 60 days. For the aged Balsamic Vinegar of Modena it is longer than 3 years. Then it is finally done and tested for its organoleptic properties like clarity, color, aroma and taste.
Why is Balsamic Vinegar of Modena different?
It has a different balance and composition of its basic elements. The vinegars physical, chemical and organoleptic characteristics are combined in a unique way resulting in something different than typical wine vinegar. It will also receive a PGI (Protected Graphical Indication) certification from the Consorizio Tutela Aceto Balsamico di Modena (Consortium for the Protection of Balsamic Vinegar of Modena). To be labeled with PGI the Balsamic Vinegar of Modena the cooked or concentrated grape must only come from seven varietals, all typical of the Modena and Reggio Emilia area: Lambrusco, Trebbiano, Sangiovese, Albana, Ancellotta, Fortana, and Montuni. There is also a very interesting list of the distinctive characteristics on their website that I encourage you to take a look at!
What is the Consortium?
Now that we know all about how specific the Balsamic Vinegar of Modena is made and how unique it is the consortium has been created to protect customers. First, it monitors the markets and defends Balsamic Vinegar of Modena against any imitations. Second, they work with the MIPAAF (Italian Ministry of Agricultural, Food and Forestry Policies) to study and implement regulations of production and quality control. Finally, they promote the product and it’s characteristics through trade fairs, events, and media. There is a distinct logo for the consortium which you can see in the pictures, it is a maroon oval with the words “Aceto Balsamico di Modena” and the PGI logo. So now the next time you buy Balsamic Vinegar of Modena you know exactly what to look for to ensure you are getting the PGI certified one.
Skewer Time!
It should be of no surprise to you how much I love skewers, there are multiple skewer recipes on the blog. However, I have to say this is definitely my favorite now. The tofu and zucchini are marinated slightly differently, the tofu gets more seasonings. However, I have to say those little zucchini ribbons are just truly perfect. I always do zucchini on a skewer either a circle or half circle but the ribbon shape is light, delicate and almost melts in your mouth. Combined with the grilled tofu it really is perfect for summer.
Best Tips for Grilling
I personally prefer to use a smaller, electric indoor grill when it comes to grilling tofu. Mostly, because it is more convenient, and the tofu doesn’t stick to the grill. If you would like to use a traditional grill, I would suggest adding a bit more olive oil, making sure the grill is well oiled and clean, possibly even putting it on foil as well! I also suggest to only use super firm tofu for this recipe as it is the densest and doesn’t fall apart. I find even with some extra firm tofu they crumble very easily. Always make sure to soak wooden skewers for at least 30 minutes so they don’t burn.
FAQs
- Do I have to make the zucchini into ribbons? Of course not! You can just cut them into circles if that is easier.
- What can I serve on the side of this? Any grain like couscous, farro, rice, barley, quinoa or pasta would be delicious. You can make a side salad or just enjoy some delicious summer corn.
- Can I marinate the tofu and zucchini overnight? You can marinate the tofu overnight, however I would only recommend to marinate the zucchini for 20 minutes since it is a bit delicate and the longer it sits the more the acidity in the vinegar will break it down.
- How can I make this soy free for a soy allergy? I think a great substitute could be some mushrooms.
Balsamic Vinegar of Modena Tofu and Zucchini Ribbon Skewers
Equipment
- Wooden Skewers
- Small Indoor Grill
Ingredients
Zucchini
- 2 medium zucchini (about 14.5 ounces/415g)
- 1 tablespoon Balsamic Vinegar of Modena PGI
- ¼ teaspoon garlic powder
- Pinch salt
- Pinch red pepper flakes
- 2 teaspoons olive oil
Tofu
- 1 block super firm tofu (16 ounces/454g), cubed
- 1 tablespoon Balsamic Vinegar of Modena PGI
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch salt
- Pinch red pepper flakes
- 1 tablespoon
- ¼ teaspoon dried oregano
- ¼ teaspoon parsley flakes
Other
- Spray oil for electric grill
- 2 to 3 sprigs fresh parsley chopped
- 1 tablespoon Balsamic Vinegar of Modena PGI drizzling on top
- Flaky sea salt for garnish, optional
Instructions
- Wash the zucchini and cut the end and top off. Use a vegetable peeler to make ribbons by peeling the zucchini from top to bottom, resulting in one long thin piece of zucchini. Once you get to the middle part with seeds stop. Rotate the zucchini to get all sides.
- Place the zucchini in a large bowl and add all the remaining zucchini ingredients. Mix together and marinate for 20 minutes.
- Add the cubed tofu and the tofu ingredients into a different large bowl and gently mix to coat everything. Marinate for 20 minutes.
- If using wooden skewers make sure to soak them ahead of time. Add the tofu and zucchini to the skewers. I added between.4 to 6 pieces of tofu and about 9 to 12 pieces of zucchini. However, you can do this however you like. When placing the zucchini on, I would take a piece and roll it up then add it to the skewer. Repeat until you’ve made 6 skewers.
- Once all the skewers are made spray your electric grill, or prepare the traditional grill, and add the skewers to it. My grill is smaller so I did 3 at a time. Grill on one side for 4 minutes, then rotate and grill for another 4 minutes. Carefully remove the skewers and repeat with the other skewers.
- Add the skewers to a plate and garnish with the parsley and flaky salt. Drizzle the Balsamic Vinegar of Modena overtop and enjoy.
Notes
- If using a traditional grill please see notes above under “Best Tips for Grilling”
- You can also bake these in the oven at 425°F (218°C) for 15 minutes, flipping halfway through, or until crispy and browned. Spray each skewer with spray oil before baking.
- Makes 2-3 servings
I love balsamic vinegar and this recipe looks so delicious!
I love balsamic vinegar and this recipe looks so delicious!
aw thank you so much Mariela!!! It is such a good one!