Easy Baked Balsamic Tofu
This Balsamic Tofu is about to become your new favorite dinner! Extra-firm tofu is marinated in balsamic vinegar, maple syrup, and garlic, then baked while the leftover marinade is reduced into a glossy glaze. It’s full of flavor and surprisingly easy to make, yet still feels a little fancy.
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Servings: 4
Ingredients
- 14 ounce block of Extra-Firm Tofu cut into 16 large cubes
- ¼ cup Balsamic Vinegar
- 2 tablespoons Maple Syrup or agave syrup
- 1 tablespoon Low-Sodium Soy Sauce
- ½ teaspoon Kosher Salt see note
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Red Pepper Flakes more to preference
- ¼ teaspoon Black pepper
- 5 teaspoons Cornstarch divided
- 1 tablespoon Olive Oil for cooking
Instructions
- Use a tofu press or wrap it up in a clean kitchen towel or paper towels, place something heavy on top (like a skillet or a stack of cookbooks), and let it press for at least 10-15 minutes. This step is crucial for getting that tofu nice and ready to soak up all the flavor. Alternatively, use super-firm tofu.
- Whisk together the balsamic vinegar, maple syrup, low-sodium soy sauce, and all the seasonings and spices until everything is well combined (leave out the cornstarch and olive oil for now).
- Cut the tofu into 16 large cubes. Add them to the marinade.
- Cover and refrigerate for at least 30 minutes. Shake or stir halfway to evenly coat the tofu.
- Preheat oven to 400℉.
- Use a slotted spoon to remove tofu from marinade (don't discard the marinade!) and toss it in a large bowl and evenly coat with 4 ½ teaspoons of the cornstarch.
- Place the tofu on a parchment-lined baking sheet in a single layer. Drizzle a little olive oil over the top and bake for 25–30 minutes, flipping halfway. It's done when it's golden brown.
- Stir the additional ½ teaspoon of cornstarch into the leftover marinade, then transfer it to a small pot over medium heat. Stir frequently until the sauce thickens— this will take a few minutes. It's ready when it coats the back of a spoon.
- Remove from heat and drizzle over the baked tofu. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Let the tofu marinate for at least 30 minutes to absorb all that flavor. When you press out the water, the tofu will soak up the marinade in its place. Overnight is great, but it’s not a necessity for this recipe.
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