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Crispy Tofu with Balsamic Tomatoes

Crispy Tofu with Balsamic Tomatoes

You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal.

55 mins total time

10 mins active time

Easy

Serves 2–3

Ingredients


Measurements:

  • 1 (14-to-16 ounce) package extra-firm or firm tofu

    cut crosswise into 1-inch-thick slices

  • 1½ tsp kosher salt

    (Diamond Crystal), plus more as needed

  • ½ tsp freshly ground black pepper

    plus more as needed

  • 3 tbsp extra-virgin olive oil

    plus more for finishing

  • 1 tbsp cornstarch
  • 1 tsp garlic powder

    (optional)

  • 1 tsp dried oregano
  • 1 pint cherry tomatoes

    halved if large, kept whole if small

  • 1 large red onion

    cut into ¼ inch wedges (about 2 cups)

  • 3 cloves garlic

    thinly sliced

  • 1½ tsp balsamic vinegar

    plus more for finishing

  • ½ cup fresh cilantro

    or parsley leaves and tender stems roughly chopped

Instructions

  • 1Insert the wire rack into position 6 and set oven to 425°F Bake. Line a sheet pan with parchment paper. While the oven heats, continue to the next step.
  • 2Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
  • 3Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with ¾ teaspoon of the salt and ¼ teaspoon black pepper.
  • 4In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and ½ teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until the tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
  • 5In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, and remaining ½ teaspoon oregano, ¾ teaspoon salt and ¼ teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
  • 6Arrange vegetables on other side of the prepared sheet pan.
  • 7Once the oven is preheated, place the pan in the oven and start the timer. When the rotate remind signals, flip tofu and toss vegetables while keeping the tofu and veggies separate.
  • 8Bake until tofu is crisp and golden brown, and tomatoes are condensed. If not, give it a bit more time.
  • 9Sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.