I make it in a quart size jar & use one cup oil & a 1/2 cup balsamic. The Dijon & maple syrup emulsifies everything quickly.
I can relate to you trying to get your father’s recipe correct. We are meat eaters, but my father way back when made the most amazing tofu burgers. When I say a meat eater would go gaga over them I mean it. I have tried & tried to replicate them & not one time have they ever come close. Maybe it’s that special dad love we can’t ever replicate.......
Thanks for sharing, I’ll try that ratio. Dad was the cook in the family, and gardener and canner. He also made the most amazing wine from a red pie cherry from a tree in our backyard. It was delicious, incredible color and flavor. Plus I could drink it and I can’t drink nearly all wines except maybe a muscado. Stomach can’t take it. Wish I had asked him for his recipe. As far as tofu goes, we like it grilled (charcoal). Marinade is soy sauce, lemon juice, sesame oil. We buy the firm block and cut it into 5 slabs. Marinade just a few hours, no more. Maybe that will be good for tofu burgers.