Crispy tofu with balsamic tomatoes
Equipment
Ingredients
For the tofu
- 400 grams firm tofu
- 1 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp maple syrup
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 Tbsp rice flour
For the tomatoes
- 2 cups cherry tomatoes
- 1 medium red onion
- 1 tsp dried oregano
- 2 cloves garlic
- 1/2 tsp himalayan salt
- 1/4 tsp black pepper
- 1 Tbsp balsamic vinegar
- 2 Tbsp sesame oil
- 2 Tbsp scallions for serving
Instructions
- Combine halved cherry tomatoes, sliced onion, garlic, balsamic vinegar, sesame oil, oregano, pepper in a bowl. Set aside for 1 hour.
- Cube the tofu.
- Mix the soy sauce, sesame oil, rice vinegar, and syrup. Let tofu marinate in the mixture for 30 minutes.
- In a small bowl, combine the rice flour, garlic powder and black pepper.
- Coat the tofu with dry mixture.
- Arrange tofu and tomatoes on the sheet pan. Bake for about 20-30 minutes at 425F (190-200C). Halfway through baking, flip tofu and tomatoes.
- Serve with scallions.