Marry Me Tofu (Printable version)
Crispy golden tofu in a luscious sun-dried tomato garlic cream sauce.
# What you need:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tbsp cornstarch
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
12 - 1/2 cup vegetable broth
13 - 1/4 cup vegan 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 - Vegan grated parmesan
# How To:
01 - Pat the pressed tofu completely dry with paper towels. Cut into 1-inch cubes. In a shallow bowl, combine cornstarch, salt, and black pepper. Toss tofu cubes until evenly coated with the seasoning mixture.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add coated tofu cubes in a single layer, working in batches if necessary. Cook for 3 to 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. Reduce heat to medium. Add diced onion and sauté for 2 to 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. Cook for 2 minutes, allowing their oils to release and meld with the aromatics.
05 - Pour in plant-based cream and vegetable broth, scraping up any browned bits from the bottom of the skillet. Add dried oregano, dried basil, vegan parmesan, salt, and pepper. Stir well to combine. Simmer over medium heat for 3 to 5 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Return crispy tofu to the skillet. Gently fold to coat all pieces evenly in the sauce. Simmer together for 2 to 3 minutes until tofu is heated through and sauce clings to the tofu.
07 - Transfer to serving plates immediately. Garnish generously with chopped fresh basil and additional vegan parmesan. Serve hot while tofu remains crispy.
# Expert Advice:
01 -
- The crispy exterior gives way to velvety soft tofu inside
- That sauce will have you swooning after the first taste
02 -
- Dont skip pressing the tofu or it will steam instead of crisp
- Let the sauce reduce a bit before adding tofu back in
03 -
- Use a cast iron skillet for the crispiest tofu
- Let the pan get properly hot before adding tofu