Crispy Tofu With Balsamic Tomatoes
TIME: 40 minutes, plus at least 15 minutes’ draining
You don’t need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won’t splatter oil across your countertop.
Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal.
Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.