Marry Me Tofu (Printable)
Golden crispy tofu in luxurious sun-dried tomato garlic cream sauce
# 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 - Additional grated parmesan
# How-To Steps:
01 - Pat pressed tofu completely dry and cut into 1-inch cubes. Place cubes in a bowl and toss thoroughly with cornstarch, salt, and black pepper 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 and cook for 3-4 minutes per side until golden brown and crispy. Transfer tofu to a plate and set aside.
03 - In the same skillet, add remaining 2 tablespoons olive oil. Add diced onion and sauté 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 pan with flavor.
05 - Pour in plant-based cream and vegetable broth, stirring to deglaze the pan. Add oregano, basil, grated parmesan, salt, and pepper. Bring to a gentle simmer and cook 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 in the sauce. Simmer together for 2-3 minutes to heat through. Serve immediately over pasta, rice, or mashed potatoes, garnished with fresh chopped basil and additional parmesan if desired.
# Expert Tips:
01 -
- The creamy sun-dried tomato sauce clings to every crispy tofu corner like it was meant to be there
- It tastes like you spent all day cooking but actually takes about 40 minutes from start to finish
02 -
- Crowding the pan while frying tofu will make it steam instead of crisp, so work in batches if necessary
- The sauce thickens as it cools, so do not panic if it looks slightly thin in the pan
03 -
- Press your tofu while you prep the other ingredients to save time
- Keep the heat at medium-high when frying tofu so it crisps without burning