Crispy Tofu With Gnocchi (Print Version)

Golden tofu cubes and tender gnocchi in a rich, savory sun-dried tomato cream sauce.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp olive oil

→ Gnocchi

06 - 1.1 lb potato gnocchi (fresh or shelf-stable)

→ Sauce

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 small yellow onion, finely diced
10 - ½ cup sun-dried tomatoes in oil, drained and sliced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - ½ tsp red pepper flakes (optional)
14 - 1 cup vegetable broth
15 - ¾ cup heavy cream (or plant-based alternative)
16 - ¼ cup grated Parmesan cheese (or vegan alternative)
17 - Salt and pepper, to taste

→ Garnish

18 - Fresh basil leaves
19 - Extra Parmesan cheese, for serving

# How to Make It:

01 - In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tbsp olive oil over medium-high heat in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden and crispy on all sides (about 8–10 minutes). Remove and set aside on a plate.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface (about 2–3 minutes for fresh, 3–4 minutes for shelf-stable). Drain and set aside.
03 - In the same skillet used for the tofu, heat 2 tbsp olive oil over medium heat. Add minced garlic and diced onion; sauté for 2–3 minutes until translucent. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; cook for another 1–2 minutes.
04 - Pour in vegetable broth and simmer for 2 minutes. Lower the heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until the sauce thickens slightly (about 3–4 minutes). Taste and adjust seasoning with salt and pepper.
05 - Add cooked gnocchi and crispy tofu to the sauce. Toss gently to coat everything evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Hints:

01 -
  • The combination of golden crispy tofu and tender gnocchi creates this perfect texture contrast that keeps every bite interesting
  • The creamy sun-dried tomato sauce comes together in minutes but tastes like it simmered for hours
  • It is naturally vegetarian but so satisfying that even die-hard meat lovers ask for seconds
02 -
  • Pressing the tofu for at least 15 minutes before cooking is absolutely essential, otherwise you will end up with steamed rubbery cubes instead of crispy golden ones
  • Do not overcrowd the pan when frying the tofu, work in batches if needed so each piece has room to get properly crispy on all sides
  • The sauce continues thickening off the heat, so remove it from the stove just before it reaches your desired consistency
03 -
  • Sprinkle a little extra cornstarch on the tofu right before adding it to the hot oil if your first batch did not get as crispy as you wanted
  • Save a small cup of the gnocchi cooking water before draining, it is liquid gold if your sauce needs thinning later

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