Crispy Agave-Balsamic Tofu Bites
Transform humble tofu into deeply savory, crave-worthy bites. A sticky, tangy glaze and a high-heat roast create an irresistibly crisp texture perfect for elevating any meal.
Servings 4
Calories 228kcal
Equipment
- Shallow glass baking dish (8x8-inch)
- Rimmed baking pan
- Parchment paper
- Small bowl
- Whisk
- Silicone Spatula
Ingredients
- 1 teaspoon agave nectar
- ½ teaspoon smoked paprika
- ¼ teaspoon fine sea salt
- 1 14-ounce / 396 g package super-firm tofu, pressed for at least 20 minutes
- 3 tablespoons balsamic vinegar
- 2 tablespoons tamari
- 1 tablespoon avocado oil
- For garnish: 1 tablespoon thinly sliced scallions
Instructions
- Press and Cube Tofu : Pat the pressed tofu block completely dry with paper towels. Cut the block into uniform ¾-inch cubes to ensure even cooking.
- Prepare the Savory Marinade : In a small bowl, whisk together the balsamic vinegar, tamari, avocado oil, smoked paprika, and fine sea salt until fully combined.
- Infuse the Tofu : Place the tofu cubes in the shallow glass baking dish in a single layer. Pour the prepared marinade over the tofu. Use a silicone spatula to gently turn the cubes, ensuring each piece is coated. Let marinate at room temperature for 45 minutes, turning the pieces once midway through.
- Preheat and Prepare : While the tofu marinates, adjust an oven rack to the middle position and preheat to 425°F (220°C). Line the rimmed baking pan with a sheet of parchment paper.
- Initial Bake : Pour the tofu cubes and all the marinade from the dish onto the prepared baking pan. Spread the cubes into a single layer, making sure they are not overcrowded. Bake for 20 to 25 minutes, or until most of the liquid has been absorbed and the tofu is firm to the touch.
- Final Glazing Roast : Remove the pan from the oven. Drizzle the agave nectar evenly over the tofu. Gently toss the cubes on the pan to coat them in the developing glaze. Return the pan to the oven and roast for an additional 5 to 7 minutes, until the glaze is sticky and the edges of the tofu are deeply browned and crisp.
- Garnish and Serve : Transfer the finished tofu bites to a serving dish. Top with a sprinkle of fresh, thinly sliced scallions before serving immediately.
Notes
Storage: Leftover tofu can be stored in an airtight container in the refrigerator for up to 5 days. For the best texture, reheat in a 375°F (190°C) oven or an air fryer for a few minutes until warmed through and crisp.
Ingredient Swaps: Maple syrup is an excellent substitute for agave nectar if preferred. For a lower-sodium version, use coconut aminos instead of tamari, but note the final sodium content will be significantly lower.
Troubleshooting: If the tofu isn't crisping up, it likely retained too much water. Ensure you use super-firm tofu and press it thoroughly before starting. Giving the tofu pieces ample space on the baking pan is also crucial for air circulation and browning.
🍽️ Nutrition (Per Serving, Approx.)
Serving Size: about ¾ cup- Calories: 228
- Total Fat: 12.3 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 656 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 1 g
- Total Sugars: 3.6 g
- Includes: 3.5 g Added Sugars
- Protein: 18.5 g
- Vitamin D: 0 mcg
- Calcium: 130 mg
- Iron: 1.9 mg
- Potassium: 538 mg