Crispy honey balsamic roasted tofu
Who said there is no space for sweet in a savory world?! Try this sweet & savory combo.
Servings: 2 people
Ingredients
- 1 16-ounce package extra-firm water-packed tofu, drained
- 1/4 cup balsamic vinegar
- 1 tbsp sesame or extra-virgin olive oil
- 1 tsp Vegan hUNey™️
- 1/4 cup cornstarch
- 1 tbsp Sriracha (optional)
Instructions
- Line a plate with paper towels and place the drained tofu on top. Place paper towels on top of the tofu, and weight it down with something heavy, like cookbooks. Press for at least 15 minutes.
- Set oven/ air fryer to 450°F (230°C).
- Cut tofu into 1-inch cubes and toss in a large bowl with cornstarch.
- Transfer tofu to the oven/air fryer in a single layer, working in batches as needed, and sprinkle all side of tofu with sesame oil.
- Bake tofu for 8 minutes. Shake tofu and continue cooking until is crisp, about 7 minutes more.
- Cook and stir soy sauce, vinegar, Sriracha, and Vegan hUNey™️ together in a wide skillet or pot over medium heat until sauce is reduced by half, 2 to 3 minutes. Remove from heat.
- Transfer cooked tofu directly into the sauce in the skillet and stir until coated.
- Enjoy!
Notes
SERVING TIP:
Serve with rice or in lettuce leaves.
