Marry Me Tofu (Print Version)
Crispy tofu in a rich sun-dried tomato garlic cream sauce that comes together in under an hour.
# What You Need:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch or all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 tbsp olive oil
→ Sauce Components
06 - 2 tbsp olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 tsp red pepper flakes
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 cup unsweetened plant-based cream or heavy cream
12 - 1/2 cup vegetable broth
13 - 1/4 cup grated parmesan
14 - 1 tsp dried oregano
15 - 1 tsp dried basil
16 - Salt and pepper to taste
→ Garnish
17 - Fresh basil leaves, chopped
18 - Additional grated parmesan
# How to Make It:
01 - Pat tofu dry thoroughly and cut into 1-inch cubes. Combine cornstarch, salt, and pepper in a bowl. Toss tofu cubes in mixture until evenly coated on all sides.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add coated tofu cubes and cook for 3-4 minutes per side until golden brown and crispy on all sides. Remove from pan and set aside on paper towels.
03 - In the same skillet, add remaining 2 tbsp olive oil. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
04 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release their oils and intensify flavor.
05 - Pour in plant-based cream and vegetable broth. Add oregano, basil, grated parmesan, salt, and pepper. Stir well to combine and simmer for 3-5 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet, tossing gently to coat completely in sauce. Simmer together for 2-3 minutes to meld flavors. Serve hot over pasta, rice, or mashed potatoes, garnished with fresh basil and additional parmesan.
# Expert Hints:
01 -
- The tofu becomes impossibly crispy while staying tender inside, creating that perfect texture contrast everyone craves
- This sauce comes together in minutes but tastes like it simmered all day, making weeknight dinners feel special
02 -
- Never skip pressing the tofu, or you will end up with steamed, soggy cubes instead of crispy ones
- Do not overcrowd the pan when frying tofu, or it will steam instead of crisp and develop that golden crust
- The sauce thickens quickly as it cools, so remove it from heat while it still looks slightly thinner than desired
03 -
- Save the oil from your sun-dried tomatoes and drizzle it over the finished dish for an extra layer of flavor
- Let the finished dish rest for 5 minutes before serving to allow the flavors to meld together perfectly