Description
Crispy Tofu with Balsamic Tomatoes is a light yet satisfying vegetarian meal featuring golden pan-seared tofu topped with juicy cherry tomatoes, fresh basil, and a tangy balsamic glaze. It’s perfect for a healthy lunch or weeknight dinner.
Ingredients
Tofu
- 1 (14-ounce) block extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Balsamic Tomatoes
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- ¼ cup fresh basil, chopped
Garnish
- Fresh basil leaves
- Cracked black pepper
- Optional grated Parmesan
Instructions
- Press the tofu: Pat the tofu dry and press for at least 20 minutes to remove excess moisture, ensuring it crisps nicely when cooked.
- Season the tofu: Toss the cubed tofu with cornstarch, garlic powder, paprika, salt, and black pepper for flavorful coating.
- Cook the tofu: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 10–12 minutes, turning occasionally, until all sides are golden and crispy.
- Remove tofu: Take the crispy tofu out of the skillet and set aside on a plate.
- Sauté garlic: In the same skillet, heat 1 tablespoon olive oil and sauté the minced garlic for about 30 seconds until fragrant.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes until they soften.
- Add glaze: Stir in balsamic vinegar and honey (or maple syrup), then let simmer for 2 minutes until the sauce thickens slightly.
- Mix in basil: Fold the chopped fresh basil into the balsamic tomatoes to add fresh herbal flavor.
- Serve: Spoon the warm balsamic tomatoes over the crispy tofu. Garnish with extra basil leaves, cracked black pepper, and optional grated Parmesan before serving.
Notes
- Pressing the tofu is essential for maximum crispiness.
- Serve over rice, quinoa, or pasta for a complete meal.
- Add red pepper flakes for a spicy kick.
- Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
