Crispy Tofu With Gnocchi (Printable version)
Golden crispy tofu meets pillowy gnocchi in a rich, creamy sun-dried tomato sauce.
# What You’ll Need:
→ Tofu Preparation
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 Components
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
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 - 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 (approximately 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 (2–3 minutes for fresh, 3–4 minutes for shelf-stable). Drain and set aside.
03 - In the same skillet used for 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 heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until sauce thickens slightly (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 contrast between crispy tofu and tender gnocchi creates the most satisfying texture combination in every single bite
- This restaurant-quality dinner comes together in under an hour but tastes like something you would absolutely order on date night
02 -
- Do not skip pressing your tofu because excess water will prevent proper crisping and you will end up with soggy disappointment instead of golden perfection
- The sauce will continue thickening off the heat, so remove it from the stove when it looks slightly thinner than your desired final consistency
03 -
- Work in batches when crisping the tofu rather than overcrowding the pan, which causes steaming instead of frying
- Save some of the gnocchi cooking water before draining to thin your sauce if needed