Description
This Blackberry Glazed Tofu with Black Pepper & Chili is a vibrant, flavorful vegan dish featuring crispy air-fried tofu coated in a sweet and spicy blackberry glaze. The combination of fresh blackberries, balsamic vinegar, and chili flakes creates a tangy, slightly smoky sauce that perfectly complements the crispy tofu cubes, making it an ideal appetizer or main course for a plant-based meal.
Ingredients
Scale
Tofu
- 1 block (14 oz) firm tofu
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos (or Tamari/soy sauce)
- 1 tablespoon arrowroot starch (or cornstarch)
- Sea salt and ground black pepper to taste
Blackberry Glaze
- 1 cup 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)
- Fresh sage or thyme leaves for garnish
Instructions
- Press the Tofu: Press the tofu for 10-15 minutes to remove excess moisture. After pressing, pat the tofu dry and cut it into 1-inch cubes to ensure even cooking and better texture.
- Prepare and Cook the Tofu in Air Fryer: Toss the tofu cubes with olive oil, coconut aminos, sea salt, and ground black pepper. Sprinkle with arrowroot starch and mix until each cube is well coated. Place the tofu cubes spaced out in the air fryer basket to allow proper air circulation. Air fry at 375°F (190°C) for 15 minutes, shaking the basket every 5 minutes to promote even browning and crispness, until the tofu turns golden brown and crispy.
- Make the Blackberry Glaze: In a small sauté pan over medium heat, combine fresh blackberries, balsamic vinegar, maple syrup, freshly ground black pepper, chili flakes, ground ginger, and a pinch of salt. Simmer the mixture for 3-4 minutes, then use a spatula to smash the blackberries, creating a thick, jammy glaze. If the glaze is too thick, stir in 1-2 tablespoons of water to loosen it to your desired consistency.
- Glaze the Tofu and Serve: Toss the crispy air-fried tofu cubes in the warm blackberry glaze until evenly coated. Serve immediately, garnished with fresh sage or thyme leaves for an aromatic finish and added visual appeal.
Notes
- Pressing tofu is essential to remove moisture and achieve a crispy texture.
- If you don’t have an air fryer, you can pan-fry the tofu cubes until golden and crispy.
- The glaze can be adjusted in sweetness and spice by varying the maple syrup and chili flakes to taste.
- Fresh herbs like sage or thyme complement the sweet and spicy glaze beautifully.
- This recipe is naturally vegan and gluten-free when using gluten-free tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Vegan, American Fusion
