Recipe Details
Achieving crisp-edged, golden-brown tofu does not require frying. Instead, a drizzle of a cornstarch-and-oil mixture followed by roasting yields a remarkably crunchy texture—eliminating the mess of oil splatters on countertops.
In this recipe, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic, and red onions—all of which caramelize beautifully during cooking. Finish by topping the dish with a handful of fresh herbs, then serve over rice, quinoa, or another grain for a straightforward, plant-based meal.
Note that this recipe yields 2 to 3 servings. For a double batch, use two sheet pans and extend the cooking time by a few minutes.