Blackberry Glazed Tofu with Black Pepper & Chili

Blackberry Glazed Tofu with Black Pepper & Chili: A Flavorful Vegan Delight

If you’re looking for a bold and delicious plant-based dish, this Blackberry Glazed Tofu with Black Pepper & Chili is a must-try! With crispy tofu coated in a tangy and sweet blackberry glaze, this recipe strikes the perfect balance between sweet, spicy, and savory flavors. Whether you air fry or pan fry the tofu, this dish is quick to prepare and perfect for a satisfying weeknight meal or a special dinner.

Ingredients:

For the Tofu:

• 1 block (14 oz/397 g) firm tofu
• 2 tablespoons olive oil
• 2 tablespoons coconut aminos
• Sea salt and ground black pepper, to taste
• 1 tablespoon arrowroot starch

For the Blackberry Glaze:

• 1 cup (heaped) fresh blackberries
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon chili flakes or ground chilies
• ¼ teaspoon ground ginger
• Salt, to taste
• 1-2 tablespoons water (if needed)

Directions:

1. Prep the Tofu:

• Start by pressing the tofu for 10-15 minutes to remove excess moisture. Pat it dry with a towel and cut the tofu into 1-inch cubes.

2. Air Fry the Tofu (Option 1):

• Toss the tofu cubes with olive oil, coconut aminos, salt, and pepper.
• Sprinkle with arrowroot starch and toss until evenly coated.
• Place the tofu cubes in an air fryer basket, ensuring they are spaced apart for even cooking.
• Set the air fryer to 375°F (190°C) and cook for 15 minutes, shaking the basket every 5 minutes until crispy and golden brown.

3. Pan Fry the Tofu (Option 2):

• Toss the tofu cubes with coconut aminos, salt, and pepper.
• Coat the tofu with arrowroot starch for a crispy finish.
• Heat olive oil in a large pan over medium heat, then add the tofu.
• Fry the tofu until golden brown on all sides, flipping every 3-4 minutes for even cooking.

4. Make the Blackberry Glaze:

• In a medium sauté pan, combine the blackberries, balsamic vinegar, maple syrup, black pepper, chili flakes, ground ginger, and salt.
• Simmer on medium heat for 3-4 minutes, mashing the blackberries as they soften until the mixture becomes thick and jammy.
• If the sauce is too thick, add 1-2 tablespoons of water to achieve a sauce-like consistency.

5. Combine:

• Once the tofu is crispy, toss it in the blackberry glaze, coating each piece evenly.
• Serve immediately, garnished with fresh herbs and a sprinkle of extra black pepper for a flavor boost.

Recipe Tips:

• Pressing Tofu: Removing excess moisture from the tofu helps achieve the best crispy texture, so don’t skip this step!
• Spice Level: Adjust the amount of chili flakes to your taste preference. Add more if you like extra heat, or reduce the amount for a milder flavor.
• Glaze Consistency: If the blackberry glaze becomes too thick, simply add water a little at a time until you reach your desired consistency.

Serving Suggestions:

Serve this Blackberry Glazed Tofu over rice or quinoa for a balanced meal, or enjoy it as part of a grain bowl with roasted vegetables and fresh greens. This dish also pairs well with a side of steamed broccoli or a fresh cucumber salad for a refreshing contrast to the bold flavors.

Nutrition Information:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 220 kcal per serving
• Servings: 4 servings

This Blackberry Glazed Tofu is an exciting way to enjoy plant-based protein with a unique twist. The tangy blackberry glaze, combined with the spicy kick of black pepper and chili, creates a flavor-packed dish that is sure to impress. Whether you’re looking for a quick weeknight dinner or something special for a weekend meal, this tofu recipe will become a go-to favorite!

Blackberry Glazed Tofu with Black Pepper & Chili

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• Author: Dulcia
• Total Time: 35 minutes
• Yield: 4 1x

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Description

This Blackberry Glazed Tofu with Black Pepper & Chili is a fusion of savory and sweet, combining crispy, golden tofu with a rich blackberry glaze infused with a spicy kick. The glaze, made from fresh blackberries, balsamic vinegar, and a hint of chili, creates a bold, vibrant dish perfect for those looking to add a unique twist to their plant-based meals. The tofu soaks up the tangy and spicy flavors, making every bite a delightful balance of textures and tastes.

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Ingredients

Scale 1x2x3x

Tofu:
1 block (14 oz/397 grams) firm tofu
2 tablespoons olive oil
2 tablespoons coconut aminos
Sea salt and ground black pepper, to taste
1 tablespoon arrowroot starch
Blackberry Glaze:
1 cup (heaped) fresh blackberries
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
¾ teaspoon freshly ground black pepper
½ teaspoon chili flakes or ground chilies
¼ teaspoon ground ginger
Salt, to taste
1–2 tablespoons water, if necessary

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Instructions

1. Prep the Tofu:
Press the tofu for 10-15 minutes to remove excess moisture. Pat it dry with a towel and cut it into 1-inch cubes.
2. Air Fry the Tofu (Option 1):
Toss the tofu cubes with olive oil, coconut aminos, salt, and pepper.
Sprinkle arrowroot starch and toss until evenly coated.
Transfer the tofu cubes to an air fryer basket, ensuring they are spaced apart.
Set the air fryer to 375°F and cook for 15 minutes, shaking the basket every 5 minutes until crispy and golden brown.
3. Pan Fry the Tofu (Option 2):
Toss tofu cubes with coconut aminos, salt, and pepper.
Coat with arrowroot starch.
Heat olive oil in a large pan over medium heat and add tofu.
Fry until golden brown on all sides, flipping every 3-4 minutes.
4. Make the Blackberry Glaze:
In a medium sauté pan, combine blackberries, balsamic vinegar, maple syrup, black pepper, chili flakes, ground ginger, and salt.
Simmer on medium heat for 3-4 minutes, mashing the berries until the mixture becomes thick and jammy.
Add water if needed to achieve a sauce-like consistency.
5. Combine:
Toss the crispy tofu in the blackberry glaze and coat evenly.
Serve immediately with a garnish of fresh herbs and extra black pepper.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 220