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There’s something almost magical that happens when you combine the deep, rich tang of balsamic vinegar with the warm, comforting sweetness of maple syrup. It’s a pairing that feels both rustic and elegant, and when you let it caramelize onto crispy, golden-brown tofu… honestly, it’s a game-changer. This Maple Balsamic Glazed Tofu is one of those recipes I find myself making again and again. It’s surprisingly simple, but the result feels special enough for a weekend dinner yet easy enough for a busy Wednesday. The tofu becomes wonderfully chewy and crisp on the outside, while the glaze reduces into a sticky, glossy sauce that clings to every piece. You get this beautiful balance of sweet and savory in every single bite—it’s the kind of dish that makes you pause and just appreciate how good simple, whole ingredients can be.

Why You’ll Love This Maple Balsamic Glazed Tofu

It’s the perfect sweet and savory balance. The maple syrup provides a deep, caramel-like sweetness that beautifully cuts through the sharp, acidic punch of the balsamic vinegar. It’s not overly sugary—it’s just a really harmonious flavor that keeps you coming back for another piece.
The texture is absolutely incredible. When you get the tofu nice and crispy before adding the glaze, it creates this fantastic chewy-crisp exterior. The glaze then soaks in just a little, making it tender inside while staying wonderfully firm to the bite.
It’s incredibly versatile. You can serve this tofu over fluffy rice, toss it into a grain bowl, pile it onto a salad, or even stuff it into a wrap. It plays well with so many other flavors and can be the star of the plate or a fantastic supporting actor.
It comes together with pantry staples. You probably have most of these ingredients already. It’s a recipe that feels fancy without requiring a special trip to the store, which I always appreciate on a lazy cooking day.

Ingredients & Tools

1 block (14-16 oz / 400-450 g) extra-firm tofu
2 tablespoons olive oil or avocado oil, divided
1/4 cup (60 ml) pure maple syrup
3 tablespoons balsamic vinegar
2 tablespoons tamari or soy sauce
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 tablespoon cornstarch
1-2 tablespoons water, as needed
Salt and black pepper to taste
Fresh thyme or chopped parsley for garnish (optional)

Tools: A large non-stick or cast-iron skillet, a small whisk, tofu press or heavy plates/books, and a small bowl for the glaze.

Don’t be tempted to skip the cornstarch—it’s our secret weapon for getting that tofu super crispy. And using a good, thick balsamic vinegar really makes a difference in the depth of flavor for the glaze. A little goes a long way!

Nutrition (per serving)

Calories: 285 kcal
Protein: 16 g
Fat: 14 g
Carbohydrates: 24 g
Fiber: 2 g

Serves: 3 | Prep Time: 15 minutes (plus pressing time) | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Pressing your tofu is non-negotiable. Seriously, this is the most important step for texture. The more water you can get out, the crispier your tofu will become and the better it will absorb the delicious glaze. Give it a good 20-30 minutes if you can.
Use the right kind of tofu. Extra-firm is the way to go here. Firm will work in a pinch, but it has a higher water content and won’t get quite as meaty and crisp. Silken or soft tofu will simply fall apart.
Don’t rush the crisping stage. Let the tofu sit in the hot pan without moving it around too much. This is how you develop that beautiful golden-brown crust. If you stir it constantly, it will steam and become soft.
Taste your glaze. Before you pour it over the tofu, give it a quick taste. You might want a touch more maple for sweetness or a splash more tamari for saltiness. Adjust it to your personal preference!

How to Make Maple Balsamic Glazed Tofu

Step 1: Press the Tofu. Remove the tofu from its package and drain the water. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top, like a cast-iron skillet or a few heavy books. Let it press for at least 20-30 minutes. You’ll be amazed at how much water comes out—this is the key to a chewy, non-soggy result.

Step 2: Cube and Coat. Once pressed, unwrap the tofu and cut it into 1-inch cubes. Place the cubes in a medium bowl and toss them with the cornstarch, smoked paprika, onion powder, and a pinch of salt and pepper. The cornstarch will create a thin, dry coating that’s essential for that crispy exterior we’re after. Make sure each piece is evenly coated.

Step 3: Pan-Fry to Perfection. Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu in a single layer. Don’t overcrowd the pan—you might need to work in batches. Let the tofu cook for 4-5 minutes without touching it, until a golden-brown crust forms on the bottom. Then, flip or stir and continue cooking until most sides are crisp and browned, another 5-7 minutes. Transfer the crispy tofu to a clean plate.

Step 4: Create the Glaze. Reduce the heat to medium-low. In the same skillet, add the remaining tablespoon of oil and the minced garlic. Sauté for just 30-60 seconds until it becomes fragrant—be careful not to burn it! Then, pour in the maple syrup, balsamic vinegar, and tamari. Use your small whisk to combine everything, scraping up any delicious browned bits from the bottom of the pan.

Step 5: Simmer and Thicken. Let the sauce simmer gently for 2-3 minutes. You’ll notice it will start to bubble and thicken slightly as it reduces. The trick is to let it cook until it can coat the back of a spoon. If it seems too thick too quickly, you can add a tablespoon of water to thin it out.

Step 6: Glaze the Tofu. Return the crispy tofu to the skillet with the glaze. Gently toss everything together until each piece of tofu is beautifully and evenly coated in the sticky, glossy sauce. Cook for another 1-2 minutes, letting the glaze really adhere to the tofu. The aroma at this point is just incredible—sweet, tangy, and deeply savory.

Step 7: Garnish and Serve. Remove the skillet from the heat. Taste and adjust seasoning if needed. Transfer your gorgeous Maple Balsamic Glazed Tofu to a serving platter and garnish with a sprinkle of fresh thyme or parsley for a pop of color and freshness. Serve it immediately while it’s hot and wonderfully sticky!

Serving Suggestions

Complementary Dishes

Fluffy Jasmine or Basmati Rice — The plain, steamy rice is the perfect canvas to soak up every last drop of that incredible glaze, balancing the strong flavors beautifully.
Garlicky Sautéed Greens — Something like kale or spinach cooked with a bit of garlic adds a earthy, slightly bitter counterpoint that cuts through the sweetness.
Quinoa with Toasted Almonds — The nutty flavor of quinoa and the crunch of almonds add another layer of texture and a wholesome feel to the meal.

Drinks

A Crisp Dry Rosé — The bright acidity and subtle fruit notes in the wine complement the sweet and tangy profile of the tofu without overpowering it.
Sparkling Water with Lemon — The bubbles and citrus are a wonderfully simple and refreshing palate cleanser between bites of the rich, glazed tofu.
Earl Grey Iced Tea — The bergamot in the tea has a lovely floral-citrus quality that pairs surprisingly well with the deep maple and balsamic notes.

Something Sweet

Lemon Sorbet — A scoop of sharp, clean lemon sorbet is the ultimate palate-cleansing dessert that feels light and refreshing after the savory-sweet main.
Dark Chocolate with Sea Salt — Just a square or two of high-quality dark chocolate provides a rich, bitter finish that echoes the complexity of the balsamic.
Vanilla Bean Panna Cotta — The creamy, delicate vanilla flavor is a smooth and elegant end to the meal, offering a lovely textural contrast.

Top Mistakes to Avoid

Mistake: Not pressing the tofu enough. This is the number one reason for soggy, disappointing tofu. That trapped water prevents browning and makes it steam instead of fry. Be patient here—it’s worth it.
Mistake: Moving the tofu too much in the pan. I’ve messed this up before too… you get impatient and start stirring. But you need to let it sit to develop that crust. Set a timer and walk away for a few minutes!
Mistake: Using a sugary, cheap balsamic glaze. The bottled “glazes” often have added sugars and thickeners that can make the final dish cloyingly sweet and gummy. Stick with a good-quality, aged balsamic vinegar for the best flavor.
Mistake: Adding the glaze to the pan when the tofu is still there. If you try to make the sauce with the tofu in the pan, it will steam the tofu and you’ll lose all that crispiness. Always remove the tofu first, make the glaze, then add it back.

Expert Tips

Tip: Freeze and thaw your tofu first. For an even chewier, “meatier” texture, freeze the entire block of tofu (in its package) solid, then thaw it completely before pressing. This changes the texture, creating more pores to absorb flavor and giving it a much heartier bite.
Tip: Add a splash of liquid at the end. If your glaze ever becomes too thick or starts to stick to the pan while you’re coating the tofu, don’t panic. Just add a tablespoon of water and stir—it will loosen right up.
Tip: Make a double batch of the glaze. The maple balsamic sauce is so good you’ll want extra. Double the glaze ingredients and simmer it a bit longer. You can use it as a dressing for salads, a dip for roasted veggies, or a marinade for other proteins.
Tip: Get creative with spices. While smoked paprika is classic, feel free to experiment. A pinch of chili flakes for heat, some grated fresh ginger in the glaze, or a dash of Chinese five-spice powder can take this recipe in a whole new direction.

FAQs

Can I make this Maple Balsamic Glazed Tofu ahead of time?
You can, but the texture is best fresh. If you need to prep ahead, cook the tofu and make the glaze separately. Store them in different containers in the fridge for up to 2 days. When ready to serve, quickly re-crisp the tofu in a hot pan, warm the glaze, and then combine. This method helps preserve that desirable crispy exterior, which can get soft if stored together.

I don’t have cornstarch. What can I use instead?
Arrowroot powder is a great 1:1 substitute and will work exactly the same way. You could also use tapioca starch. If you’re in a real bind, all-purpose flour can work, but it won’t get quite as crispy and can create a slightly pasty coating, so it’s not my first recommendation.

Is there a way to make this recipe less sweet?
Absolutely! You can reduce the maple syrup to 2 or 3 tablespoons and increase the balsamic vinegar or tamari by a half tablespoon to balance it. Taste as you go. Alternatively, you could use a sugar-free maple-flavored syrup, though the flavor profile will be a little different.

Can I bake the tofu instead of pan-frying it?
Yes, for a hands-off method. After pressing and coating the cubed tofu in cornstarch and spices, toss it with a tablespoon of oil and spread it on a parchment-lined baking sheet. Bake at 400°F (200°C) for 25-30 minutes, flipping halfway, until crisp. Then, toss with the warmed glaze in a bowl.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using an air fryer or a skillet over medium heat to bring back some of the crispiness. The microwave will work in a pinch, but it will make the tofu soft and steamy.

Maple Balsamic Glazed Tofu

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine Fusion, asian

Servings 3

Total Time 35 minutes

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Make this irresistible Maple Balsamic Glazed Tofu with a perfect sweet & savory balance. Crispy, golden, and ready in 35 minutes. Get the easy recipe now!

Ingredients

For the Tofu and Coating:

1 block extra-firm tofu (14-16 oz / 400-450 g)
1 tablespoon cornstarch
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 pinch salt and black pepper (to taste)

For the Glaze and Cooking:

2 tablespoons olive oil or avocado oil (divided)
2 cloves garlic (minced)
1/4 cup pure maple syrup (60 ml)
3 tablespoons balsamic vinegar
2 tablespoons tamari or soy sauce
1-2 tablespoons water (as needed)

For Garnish:

1 sprinkle fresh thyme or chopped parsley (optional)

Instructions

01
Press the Tofu. Remove the tofu from its package and drain the water. Wrap the block in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top, like a cast-iron skillet or a few heavy books. Let it press for at least 20-30 minutes. You’ll be amazed at how much water comes out—this is the key to a chewy, non-soggy result.
02
Cube and Coat. Once pressed, unwrap the tofu and cut it into 1-inch cubes. Place the cubes in a medium bowl and toss them with the cornstarch, smoked paprika, onion powder, and a pinch of salt and pepper. The cornstarch will create a thin, dry coating that’s essential for that crispy exterior we’re after. Make sure each piece is evenly coated.
03
Pan-Fry to Perfection. Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the tofu in a single layer. Don’t overcrowd the pan—you might need to work in batches. Let the tofu cook for 4-5 minutes without touching it, until a golden-brown crust forms on the bottom. Then, flip or stir and continue cooking until most sides are crisp and browned, another 5-7 minutes. Transfer the crispy tofu to a clean plate.
04
Create the Glaze. Reduce the heat to medium-low. In the same skillet, add the remaining tablespoon of oil and the minced garlic. Sauté for just 30-60 seconds until it becomes fragrant—be careful not to burn it! Then, pour in the maple syrup, balsamic vinegar, and tamari. Use your small whisk to combine everything, scraping up any delicious browned bits from the bottom of the pan.
05
Simmer and Thicken. Let the sauce simmer gently for 2-3 minutes. You’ll notice it will start to bubble and thicken slightly as it reduces. The trick is to let it cook until it can coat the back of a spoon. If it seems too thick too quickly, you can add a tablespoon of water to thin it out.
06
Glaze the Tofu. Return the crispy tofu to the skillet with the glaze. Gently toss everything together until each piece of tofu is beautifully and evenly coated in the sticky, glossy sauce. Cook for another 1-2 minutes, letting the glaze really adhere to the tofu. The aroma at this point is just incredible—sweet, tangy, and deeply savory.
07
Garnish and Serve. Remove the skillet from the heat. Taste and adjust seasoning if needed. Transfer your gorgeous Maple Balsamic Glazed Tofu to a serving platter and garnish with a sprinkle of fresh thyme or parsley for a pop of color and freshness. Serve it immediately while it's hot and wonderfully sticky!