Marry Me Tofu (Printable version)
Crispy tofu in a luscious sun-dried tomato and garlic cream sauce ready in 40 minutes.
# What You’ll 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
→ Cream 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 Make It:
01 - Pat tofu completely dry and cut into uniform 1-inch cubes. Combine cornstarch, salt, and black pepper in a bowl. Add tofu pieces and toss until thoroughly coated on all sides.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add coated tofu cubes in a single layer. Cook undisturbed for 3-4 minutes per side until golden brown and crispy on all sides. Remove from skillet and set aside.
03 - In the same skillet, add remaining 2 tablespoons 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 dried oregano, dried basil, grated parmesan, salt, and pepper. Stir thoroughly to combine. Simmer for 3-5 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet. Gently fold to coat evenly in sauce. Simmer together for 2-3 minutes to allow flavors to meld. Remove from heat.
07 - Plate immediately while hot. Top generously with chopped fresh basil and additional grated parmesan as desired.
# Expert tips:
01 -
- The sauce is velvety and rich without any dairy needed
- Crispy tofu cubes soak up all that garlic sun-dried tomato goodness
02 -
- Dont crowd the pan when frying tofu or it will steam instead of crisp
- Let the sauce reduce slightly for that restaurant-quality thickness
03 -
- Use a cast iron skillet for the crispiest tofu edges
- Let the tofu drain while you prep everything else to save time