Description

A simple oven-baked method that makes tofu crisp outside, chewy inside, and coated in a savory, tangy, slightly sweet glaze.

Ingredients

Scale

14 oz 396 g super-firm tofu, pressed at least 20 minutes
3 tbsp 45 ml balsamic vinegar
2 tbsp 30 ml coconut aminos
1 tbsp 15 ml avocado oil
1 tsp 5 ml agave nectar
½ tsp about 1 g smoked paprika
1 tbsp 15 g thinly sliced scallions, for garnish

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Instructions

Pat the pressed tofu completely dry, then cut into uniform ¾-inch (2 cm) cubes.
Whisk balsamic vinegar, coconut aminos, avocado oil, and smoked paprika in a small bowl.
Place tofu in a shallow dish, pour the marinade, toss gently to coat, cover, and refrigerate 30 minutes, turning once halfway.
Adjust an oven rack to the middle position and preheat to 425°F (220°C). Line a rimmed baking pan with parchment.
Spread tofu and all marinade on the pan in a single layer. Bake 20 to 25 minutes, turning the cubes once halfway, until most liquid cooks off and tofu feels firm.
Remove pan, drizzle agave evenly, toss to coat, then roast 5 to 7 minutes until the glaze is sticky and edges are deeply browned and crisp.
Transfer to a serving dish, sprinkle with scallions, and serve immediately.

Notes

Use super-firm or extra-firm tofu for best crispness. Press well to remove excess water.
Coconut aminos are a savory, gluten-free, soy-free sauce made from coconut sap.
Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat in a 375°F (190°C) oven or an air fryer until warmed through and crisp.

Nutrition Facts (1 serving, ½ cup): Calories: 200 kcal | Protein: 16 g | Total Fat: 12 g (Saturated Fat: 1.8 g) | Total Carbs: 8 g (Fiber: 1 g, Sugars: 5 g, Added Sugars: 1.3 g) | Sodium: 286 mg

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 200