Crispy Tofu with Balsamic Glazed Peppers

Ingredients

4 oz spring mix

4 Tbsp extra virgin olive oil

⅛ tsp black pepper

2 Tbsp cornstarch

¾ tsp kosher salt

⅔ cup uncooked brown rice

3 bell peppers, cut into ½-inch strips

3 Tbsp balsamic vinegar

16 oz tofu

Directions

For the Crispy Tofu

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. If using a ceramic coated baking sheet leave it unlined.

2. Cut tofu into cubes. Line a plate or cutting board with paper towels. Set the tofu on the paper towels and cover with additional paper towels. Set another cutting board on top of the tofu and weigh it down with something like a large canned food item; Let the tofu rest for 15-30 minutes.

3. Place the tofu in a large bowl. Toss with the oil, then with the salt and pepper.

4. Add the corn starch and completely coat the tofu.

5. Evenly place the tofu on the prepared baking sheet. Bake for 20 minutes, then turn the tofu on the pan, bottom side up. Bake for an additional 10-15 minutes until the tofu is crispy.

For the Balsamic Glazed Peppers

6. Heat the oil in a large skillet or wok. Add the peppers and sauté until the peppers are soft.

7. Add the balsamic vinegar, pepper and salt and sauté until the balsamic vinegar has caramelized slightly.

8. Transfer to a serving dish and keep warm.

For the rice

9. Cook rice according to package directions.

To serve

10. Place some rice on a plate and top with some of the Crispy Tofu. Set some spring mix on the plate and top with Balsamic Glazed Peppers and some of the pepper liquid.

11. Enjoy!

Nutritional information:

4 Servings

Serving Size: 1/4 Recipe

Calories: 345.4 kcals

Total Fat: 17.3g

Saturated Fat: 2.5g

Cholesterol: 0mg

Sodium: 519.9mg

Total Carbohydrate: 36.7g

Protein: 12g

Fiber: 2.8g