Crispy Tofu with Balsamic Glazed Peppers is a fabulous dish that combines the satisfying crunch of baked crispy tofu with the sweet tanginess of balsamic-glazed peppers. The crispy exterior of the tofu contrasts with the softness of the peppers, while the sweet and tangy glaze ties everything together. This dish is not only delicious but also versatile. It’s perfect for a quick weeknight dinner or a special occasion when you want to impress your guests with a flavorful and satisfying plant-based meal.
Crispy Tofu with Balsamic Glazed Peppers
Crispy Tofu with Balamic Glazed Peppers takes two of my go-to ingredients, tofu and peppers, and makes them into a gorgeously delicious and nutritious dinner. I’ve been looking at Crispy Tofu recipes for a while, and what I especially liked about them was the fact that the tofu was baked, not fried. That’s a game changer. It means less oil and Dear “Sheet Pan Master” Husband can make it as well. Add some cooked rice and mixed greens and you have a lovely complete dinner without a lot of effort.
Making Crispy Tofu With Balsamic Glazed Peppers
I took a few different recipes that I’ve been considering and put them together. Here was my thought process.
The Crispy Tofu
I’ve been looking at recipes for Crispy Tofu for a while. I like the fact that the tofu is baked with only a small amount of oil and the tofu doesn’t have to be monitored like it would be if it were being sautéed in a skillet/wok. The tofu also gets super crispy without additional breading, making it lighter but still super crispy. 
What kind of tofu for Crispy Tofu?
I also used my favorite High Protein Super Firm Tofu from Trader Joe’s. It’s very firm and kind of has a chickeny texture. If you can’t get it you can use any other very firm tofu.
We love a lot of freshly ground black pepper on our Crispy Tofu.
Make sure to thoroughly dry the tofu before making Crispy Tofu
Depending upon the brand of tofu you’re using you may need to let it rest between paper towels, weighted down by a cutting board for around 30 minutes. Make sure to cube the tofu before drying as it there’s more surface area to dry that way.Wet ≠ crispy.
Drying super firm tofu for Crispy Tofu. I dried mine between paper towels weighted down by another cutting board on top.
The Balsamic Glazed Peppers
I’ve talked frequently about the different recipe emails that I get. One I especially like is from The Spruce Eats. I find there are a lot of recipes that I actually would make as opposed to being too time consuming or with ingredients that I wouldn’t normally consider using. I often will take those recipes and modify them to make them Kosher or gluten free.When I saw the recipe for Balsamic Peppers Side Dish on The Spruce Eats by Rebecca Franklin, I was excited. We always have a ton of peppers that are just edible, but need to be used immediately before they turn into demon peppers. The recipe is easy to make, I mean really easy to make, which makes me extremely happy.
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The Spruce Eats Balsamic Peppers Side Dish. Yum.
The big challenge is cutting up 2-3 bell peppers…which isn’t really a challenge at all. I used 3 different peppers instead of two and the recipe was still delicious.
Slicing peppers = super simple.
The balsamic glaze adds an amazing flavor to the peppers. It’s rich, fruity and a little vinegary.
Balsamic Glazed Peppers are perfect on a bed of spring mix.
The only change I would make to the original recipe is the amount of oil that is used to sauté the peppers. The recipe calls for 1/4 cup and it ended up being a lot. If your pan isn’t terribly non-stick then use the 1/4 cup otherwise I’d reduce it to 2 tablespoons and call it a day.
The Balsamic Glazed Peppers were crazy easy to make in my HexClad 12-inch wok (shameless plug). I probably use that wok more than nearly any other pan in my kitchen. Really. I’ll add a link below. If you’re using a great non-stick pan like this one, reduce the oil.
The extras
I added some rice cooked in vegetable stock, sweet chili sauce and spring mix to the plate. The seasoned rice and sweet chili sauce were the perfect accompaniment for the Crispy Tofu, and the spring mix really complimented the Balsamic Glazed Peppers.
Crispy Tofu and Balsamic Glazed Peppers – the extras really make this dish pop!
Here’s the Recipe for Crispy Tofu and Balsamic Glazed Peppers
I’m including the recipe for Crispy Tofu and Balsamic Glazed Peppers below. The nutritional information does not include the rice or any spring mix you might add to the plate. I’ll include how I made the rice in the optional part of the instructions.When I made this recipe I also added a whole teaspoon of freshly ground black pepper instead of the 1/2 teaspoon specified below. We like our food really peppery. You can also add other spices like paprika, onion powder, garlic powder or any of your other favorite spices. Please let me know what you try!As with any recipe please feel free to add or modify as you see fit.
Crispy Tofu with Balsamic Glazed Peppers
- Prep Time: 15 minutes
- Tofu Draining Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Plant Based
- Diet: Kosher
Description
Crispy Tofu with Balsamic Glazed Peppers is a fabulous dish that combines the satisfying crunch of baked crispy tofu with the sweet tanginess of balsamic-glazed peppers. The crispy exterior of the tofu contrasts with the softness of the peppers, while the sweet and tangy glaze ties everything together. This dish is not only delicious but also versatile. It’s perfect for a quick weeknight dinner or a special occasion when you want to impress your guests with a flavorful and satisfying plant-based meal.
The original recipe for the Balsamic Glazed Peppers can be found on The Spruce Eats Balsamic Peppers Side Dish.
The original recipe for Crispy Tofu can be found on The Kitchn How to Make Crispy Tofu and Nora Cooks Crispy Baked Tofu.
Ingredients
For the Crispy Tofu
- 1 (16-ounce) block extra/super firm tofu (I like Trader Joe’s High Protein Tofu)
- 1 teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons garlic oil or extra virgin olive oil
For the Balsamic Glazed Peppers
- 1 red bell pepper, cut into 1/2-inch strips
- 1 yellow bell pepper, cut into 1/2-inch strips
- 1 orange bell pepper, cut into 1/2-inch strips
- 2 tablespoons extra virgin olive oil
- 3 tablepoons balsamic vinegar
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
For the rice (optional)
- 2 1/4 cups brown rice
- 4 cups vegetable stock
To finish
- 4 ounces spring mix (optional)
- sweet chili sauce or teriyaki sauce (optional)
Instructions
For the Crispy Tofu
- Preheat oven to 400°F or 375°F Convection. Line a baking sheet with parchment paper. If using a ceramic coated baking sheet leave unlined.
- Cut tofu into cubes. Line a plate or cutting board with paper towels. Set the tofu on the paper towels and cover with additional paper towels. Set another cutting board on top of the tofu and weigh it down with something like a 28-ounce can of pie filling. Let the tofu rest for 15-30 minutes.
- Place the tofu in a large bowl. Toss with the oil, then with the salt and pepper.
- Add the corn starch and completely coat the tofu.
- Evenly place the tofu on the prepared baking sheet. Bake for 20 minutes, then turn the tofu on the pan, bottom side up. Bake for an additional 10-15 minutes until the tofu is crispy.
For the Balsamic Glazed Peppers
- Heat the oil in a large skillet or wok. Add the peppers and sauté until the peppers are soft.
- Add the balsamic vinegar, pepper and salt and sauté until the balsamic vinegar has caramelized slightly.
- Transfer to a serving dish and serve hot.
For the rice
- Combine the rice and vegetable stock in a large stock pot. Cover and bring to a boil over high heat.
- Reduce the heat to low and simmer for 20 minutes. Off the heat and allow the rice to rest covered for an additional 10 minutes.
- Uncover the rice and fluff with a fork.
To finish
- Place some rice on a plate and top with some of the Crispy Tofu. Drizzle with sweet chili sauce.
- Set some spring mix on the plate and top with Balsamic Glazed Peppers and some of the pepper liquid.
- Enjoy!
Equipment
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Colavita Roasted Garlic Extra Virgin Olive Oil, Low FODMAP, 32 Fl Oz
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La Choy Sweet Chili Stir Fry Sauce & Marinade
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4P Modern Knife Set by Hast – Use code KED15 for 15% off
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You can add any additional spices to the Crispy Tofu that floats your boat.
You can serve the Balsamic Glazed Peppers with the tofu on the rice as well.
Nutrition
- Serving Size:
- Calories: 264
- Sugar: 5.1 g
- Sodium: 241.3 mg
- Fat: 19.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 12.3 g
- Fiber: 3.7 g
- Protein: 11.1 g
- Cholesterol: 0 mg
Here’s how I made it on Instagram @koshereveryday!!
View this post on Instagram
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