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Crispy tofu with balsamic tomatoes
Course:
Appetizer, Side Dish
Cuisine:
Gluten Free, Vegan
Keyword:
Vegan
Equipment
Baking Sheet
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.