Marry Me Tofu (Printable)
Crispy tofu in a luscious sun-dried tomato garlic cream sauce. Ready in 40 minutes.
# 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 (vegan or regular)
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
# Steps:
01 - Pat the tofu completely dry with paper towels and cut into 1-inch cubes. In a shallow dish, combine cornstarch, salt, and black pepper. Add tofu cubes and toss gently until evenly coated on all sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add coated tofu cubes in a single layer without overcrowding. Cook for 3-4 minutes per side until golden brown and crispy on all sides. Remove tofu from skillet and set aside on a plate.
03 - In the same skillet, add remaining 2 tablespoons olive oil. Add finely diced onion and cook for 2-3 minutes until translucent and softened. Add minced garlic and red pepper flakes, stirring constantly 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 infuse the flavor into the aromatic base.
05 - Pour in plant-based cream and vegetable broth, stirring to combine. Add dried oregano, dried basil, grated parmesan, salt, and pepper. Reduce heat to medium-low and simmer for 3-5 minutes, stirring occasionally, until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet, gently tossing to coat evenly in the sauce. Simmer together for 2-3 minutes to allow tofu to absorb some sauce while maintaining crispiness. Adjust seasoning if needed.
07 - Transfer to serving plates or a platter. Garnish generously with chopped fresh basil and additional grated parmesan. Serve immediately while hot over pasta, rice, or mashed potatoes.
# Expert Advice:
01 -
- The sauce hits that perfect balance of creamy, tangy, and slightly sweet that makes people involuntarily close their eyes while eating
- You can throw it together on a Tuesday night but it tastes like you spent all weekend planning it
02 -
- Don't crowd your pan when frying the tofu or it'll steam instead of crisp, work in batches if you need to
- The sauce will thicken as it cools slightly, so don't over-reduce it in the pan or you'll end up with something too thick
03 -
- Use a cast iron skillet if you have one, it gives the tofu the best crust and holds heat evenly
- Taste the sauce before adding salt since the sun-dried tomatoes and parmesan are already pretty salty