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Crispy tofu with balsamic tomatoes

Course: Appetizer, Side Dish
Cuisine: Gluten Free, Vegan
Keyword: Vegan



For the tofu

For the tomatoes


  • 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.