Marry Me Tofu (Print Version)
Golden crispy tofu in a luscious sun-dried tomato garlic cream sauce
# What You Need:
→ Tofu
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
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 - Grated parmesan
# How-To Steps:
01 - Pat the tofu dry and cut into cubes. Toss with cornstarch, salt, and black pepper until evenly coated.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook for 3–4 minutes per side until golden and crispy. Remove and set aside.
03 - In the same skillet, add 2 tbsp olive oil. Sauté the onion for 2–3 minutes until translucent. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for 2 minutes.
05 - Pour in the plant-based cream and vegetable broth. Add oregano, basil, parmesan, salt, and pepper. Stir well and simmer for 3–5 minutes until slightly thickened.
06 - Return the crispy tofu to the skillet, tossing gently to coat in the sauce. Simmer together for 2–3 minutes. Serve hot, garnished with fresh basil and extra parmesan if desired.
# Expert Tips:
01 -
- The cornstarch coating creates tofu so crispy and golden that even skeptics ask for seconds
- That sun-dried tomato cream sauce is impossibly rich and velvety, with none of the dairy
02 -
- Do not overcrowd the pan when frying the tofu or it will steam instead of crisp, so work in batches if needed
- The sauce thickens quickly as it cools, so add a splash more vegetable broth if you need to reheat leftovers
03 -
- Use a cast-iron skillet if you have one, as it retains heat beautifully and creates the best crispy edges on the tofu
- Save the oil from the sun-dried tomato jar and drizzle a little over the finished dish for an extra punch of concentrated flavor