Marry Me Crispy Tofu With Gnocchi (Print Version)
Golden tofu and fluffy gnocchi swim in a luscious 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 Steps:
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 Tips:
01 -
- The tofu gets impossibly crispy while staying tender inside, a texture combo that converts even the most skeptical eaters
- That sun-dried tomato cream sauce is the kind of rich and dreamy situation that makes you want to lick the plate
02 -
- Do not skip pressing the tofu or the cornstarch coating, these are the two non-negotiable steps that transform tofu from bland to crave-worthy
- The sauce thickens quickly off the heat, so remove it from the burner as soon as it reaches your desired consistency
03 -
- Work in batches when frying the tofu so the pan doesn't get overcrowded, which leads to steaming instead of crisping
- Reserve some pasta water before draining the gnocchi in case you need to thin the sauce later