Crispy Balsamic Glazed Tofu Bites
A stunningly delicious way to transform a simple block of tofu into an irresistible main course or appetizer. Each bite is perfectly crisp on the outside, chewy on the inside, and coated in a savory, tangy, and slightly sweet glaze. This simple, oven-baked method creates a deep, satisfying flavor that will win over even the toughest tofu critics.
Servings 4
Calories 200kcal
Ingredients
- 14 oz 396 g package super-firm tofu, pressed for 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 1 g smoked paprika
- 1 tbsp 15 g thinly sliced scallions, for garnish
Instructions
- Prepare the Tofu: Pat the pressed tofu block completely dry with paper towels. Cut the block into uniform ¾-inch (2 cm) cubes. This ensures every piece gets crispy.
- Make the Marinade: In a small bowl, whisk together the balsamic vinegar, coconut aminos, avocado oil, and smoked paprika until they are fully combined.
- Marinate the Tofu: Place the tofu cubes in a shallow dish in a single layer. Pour the marinade over the tofu. Use a spatula to gently turn the cubes, making sure each piece is coated. Let it marinate at room temperature for 30 minutes, turning the pieces once about halfway through.
- Preheat the Oven: While the tofu marinates, adjust an oven rack to the middle position and preheat to 425°F (220°C). Line a rimmed baking pan with parchment paper for easy cleanup.
- First Bake: Pour the tofu cubes and all the marinade onto the prepared baking pan. Spread the cubes into a single layer, giving them space so they can crisp up properly. Bake for 20 to 25 minutes, until most of the liquid has cooked off and the tofu feels firm.
- Glaze and Finish: Remove the pan from the oven. Drizzle the agave nectar evenly over the tofu. Gently toss the cubes right on the pan to coat them in the developing glaze. Return the pan to the oven and roast for another 5 to 7 minutes. The tofu is done when the glaze is sticky and the edges are deeply browned and crisp.
- Serve: Transfer the tofu bites to a serving dish. Sprinkle with fresh, thinly sliced scallions and serve immediately.
Notes
- Tofu Choice is Key: You must use super-firm or extra-firm tofu for this recipe. Softer varieties will not get crispy. Pressing the tofu well to remove excess water is the most important step for achieving a firm, chewy texture.
- Ingredient Note: Coconut aminos are a savory, low-sodium sauce made from coconut sap. They are a great gluten-free and soy-free alternative to soy sauce and can be found in most major supermarkets or online.
- 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 again.
Nutrition Information (Approximate)
Serving Size: 1 serving (about ¾ 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: 66 mg