Crispy Tofu with Balsamic Glazed Peppers

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Author: Sharon Matten - Kosher Everyday
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

Units Scale

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)

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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!