Crispy Balsamic Glazed Tofu Bites
A simple oven-baked method that makes tofu crisp outside, chewy inside, and coated in a savory, tangy, slightly sweet glaze.
Servings 4
Calories 200kcal
Ingredients
- 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
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 Information (Approximate)
Serving Size: 1 serving (about ½ cup)- Calories: 200 kcal
- Protein: 16 g
-
Total Fat: 12 g
- Saturated Fat: 1.8 g
-
Total Carbohydrate: 8 g
- Dietary Fiber: 1 g
- Total Sugars: 5 g (Includes 1.3g Added Sugars)
- Sodium: 286 mg