Crispy Tofu With Balsamic Tomatoes

By Melissa Clark

Published Jan. 5, 2022

Crispy Tofu With Balsamic Tomatoes
Kate Sears for The New York Times. Food Stylist: Monica Pierini.
Total Time
40 minutes, plus at least 15 minutes’ draining
Rating
4(3,042)
Comments
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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. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.

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Ingredients

Yield:2 to 3 servings
  • 1(14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
  • 1½teaspoons kosher salt (Diamond Crystal), plus more as needed
  • ½teaspoon freshly ground black pepper, plus more as needed
  • 3tablespoons extra-virgin olive oil, plus more for finishing
  • 1tablespoon cornstarch
  • 1teaspoon garlic powder (optional)
  • 1teaspoon dried oregano
  • 1pint cherry tomatoes, halved if large, kept whole if small
  • 1large red onion, cut into ¼-inch wedges (about 2 cups)
  • 3garlic cloves, thinly sliced
  • 1½teaspoons balsamic vinegar, plus more for finishing
  • ½cup fresh cilantro or parsley leaves and tender stems, roughly chopped
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

387 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 27 grams protein; 778 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees and line a sheet pan with parchment paper.

  2. Step 2

    Arrange 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.

  3. Step 3

    Transfer 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.

  4. Step 4

    In 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 tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.

  5. Step 5

    In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining ½ teaspoon oregano, ¾ teaspoon salt and ¼ teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.

  6. Step 6

    Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.

  7. Step 7

    To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.

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Ratings

4 out of 5
3,042 user ratings
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Comments

Laurie

I bake tofu a lot with assorted veggies and I will try the cornstarch but my only concern is 1 tbsp of cornstarch adds about 7-8 grams of carbs. If you are counting them every one counts. I get great results with a bit of avocado mayonnaise mixed with olive oil. The egg protein in the mayo does the same thing as the corn starch. You get a great browning on anything from chicken & fish or roasted potatoes. With less carbs.

Chuck

For those who own one, you can make very good crispy tofu in an air fryer. There are literally millions of recipes online and other than the prep time it takes about 10 minutes. An interesting alternative to cornstarch is nutritional yeast. It adds a slightly cheesy taste, in a good way. Just keep an eye on the cooking time.

Lucy

i made this with a large leek and half of a large tomato. i elevated the tofu side of the pan to keep the veg juices away from the tofu. it took about 45 min to get crispy tofu and needed A LOT more salt on the tofu but definitely has promise. The carmelized veg on orzo was great, with a lot of parmesan! PS to dry the tofu faster, cook the whole block in the microwave for 2 minutes! wster comes out MUCH faster

SK19118

This is delicious! Made as described. Used the same bowl for steps 4 and 5 :) Baked 35 minutes. Note in our house this serves 2 people with a little bit left over- would be a stretch for 3.

Roxanne

Has anyone tried this recipe with a convection oven? Directions say bake, but if I can get it to brown quicker......

Cheryl

Toss salt, pepper, cornstarch, oregano and garlic powder in a bowl (omit the 1 T. oil). Add cubed tofu and toss to coat. Spray parchment with olive oil spray, put cubed coated tofu on the pan. I added thickly sliced cremini mushrooms to the bowl of vegetables. After baking, I combined the cooked tofu and vegetables right on the parchment covered sheet pan, drizzling a bit more balsamic vinegar and topping with chopped parsley We served this over quinoa. A satisfying and delish meal.

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