Drain the tofus on kitchen towel and pat dry. Slice the tofus into approximately 1/2 inch thick slices.
Pour the balsamic vinegar and green tea onto a plate and place the tofu in it, marinate for about 20 minutes then turn the tofu over and leave for another 20 minutes.
Mix the polenta grains, chilli powder, crushed chillies and pepper together. Coat each piece of tofu in the mixture.
Heat the olive oil in a frying pan and add the polenta coated tofu pieces. Cook until golden brown and crunchy on the underside. Then turn the tofu over and cook until crunchy and browned. This takes about 5 minutes each side.