Marry Me Tofu (Print)

Golden crispy tofu in a luscious sun-dried tomato garlic cream sauce, ready in 40 minutes.

# What You Need:

→ Tofu Preparation

01 - 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
02 - 2 tablespoons cornstarch or all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons olive oil

→ Sauce Components

06 - 2 tablespoons olive oil
07 - 4 garlic cloves, minced
08 - 1 small yellow onion, finely diced
09 - 1/2 teaspoon 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 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - Salt and pepper to taste

→ Garnish

17 - Fresh basil leaves, chopped
18 - Additional grated parmesan

# How to Make:

01 - Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss cubes 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. Add coated tofu cubes and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a plate 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.
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 and simmer for 3-5 minutes until sauce slightly thickens.
06 - Return crispy tofu to the skillet, tossing gently to coat evenly in the sauce. Simmer together for 2-3 minutes to meld flavors.
07 - Transfer to serving plates and garnish with fresh chopped basil and additional grated parmesan if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce is impossibly creamy and rich without needing any dairy at all
  • Crispy tofu cubes soak up all that garlicky sun-dried tomato flavor perfectly
  • It comes together in under 40 minutes but tastes like it simmered all day
02 -
  • Do not overcrowd the pan when frying tofu or it will steam instead of getting crispy
  • The sauce thickens as it sits, so do not reduce it too much during cooking
  • Extra-firm tofu is non-negotiable here, anything softer will fall apart
03 -
  • Use a cast iron skillet if you have one for the best tofu crust
  • Let the sauce cool slightly before tossing with tofu so it does not get soggy immediately

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