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(3,029)
Comments: Read comments

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.

Featured in: Crisp-Edged Tofu Straight From Your Oven

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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

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Preparation

Step 1
Heat oven to 400 degrees and line a sheet pan with parchment paper.
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.
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.
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.
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.
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.
Step 7
To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you’d like.

Ratings

4 out of 5

3,029 user ratings

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Comments

Laurie3 years ago

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.

Chuck3 years ago

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.

Lucy3 years ago

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

Name sarah b p2 months ago

This was really great in the flavor and easy departments! Microwaved the tofu for 6 minutes to get water out. Doubled the cornstarch part just because it seemed very little. Used two sheet land, one for tofu, one for veggies just because it felt squished.

carolyn2 months ago

I made this on two sheet pans one for tofu other for tomatoes . 400F convection Wolfe range.. I agree with tofu toss in dry ingredients and then wet or wet them dry . It was a bit messy. When I cubed the tofu and tossed in dressing . But it worked. Excellent flavor nice light mean I had alone and with quinoa .

mbj9132 months ago

I just mad the tofu and cooked it in the airfare. It was great. Will make it again.

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