Marry Me Tofu (Printable version)
Golden crispy tofu in a rich sun-dried tomato garlic cream sauce ready in 40 minutes.
# 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 make it:
01 - Pat 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 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 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 crispy tofu to the skillet, tossing gently to coat in sauce. Simmer together for 2-3 minutes.
07 - Serve hot, garnished with fresh basil and extra parmesan if desired.
# Expert tips:
01 -
- The sauce alone will make you want to drink it straight from the pan no judgment here
- Even die hard meat eaters wont miss the chicken thanks to perfectly crispy tofu edges
02 -
- Never skip pressing your tofu or you will end up with soggy disappointment instead of crispy cubes
- Let the sauce simmer a bit longer than you think it needs to really develop that restaurant quality thickness
03 -
- Use a cast iron skillet for the best browning and heat retention
- Save some sun dried tomato oil for drizzling over the finished dish