Begin by wrapping extra-firm tofu in a clean kitchen towel to press out excess moisture; gently apply pressure for about 20 minutes.

Once pressed, slice the tofu into bite-sized cubes and sprinkle each piece with kosher salt to enhance its flavor.

In a medium-sized mixing bowl, whisk together balsamic vinegar, soy sauce, maple syrup, minced garlic, Dijon mustard, fresh rosemary, thyme, black pepper, and 2 tablespoons of olive oil.

Heat the remaining 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Once the oil shimmers, gently add the tofu cubes to the skillet in a single layer.

Allow them to cook undisturbed for 7-8 minutes, turning occasionally, until they become golden brown and crispy on all sides.

Reduce the heat to medium and pour the prepared marinade over the crispy tofu in the skillet. Carefully stir to coat each piece in the sauce.

Add the roasted red peppers to the skillet, gently mixing them in with the tofu and marinade. Keep stirring for another minute until everything is heated through and well combined.