Crispy Tofu Sun-Dried Tomato Cream (Printer-friendly)
Crispy tofu in 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
→ 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 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 Prepare:
01 - Press tofu to remove excess moisture, then cut into 1-inch cubes. Pat cubes thoroughly dry with paper towels.
02 - Combine cornstarch, salt, and black pepper in a bowl. Add tofu cubes and toss until evenly coated on all sides.
03 - Heat 2 tbsp 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. Remove from skillet and set aside.
04 - In the same skillet, add remaining 2 tbsp olive oil. Sauté diced onion for 2-3 minutes until translucent. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
05 - Stir in sliced sun-dried tomatoes and cook for 2 minutes to release flavors.
06 - Pour in plant-based cream and vegetable broth. Add oregano, basil, grated parmesan, salt, and pepper. Stir well to combine and simmer for 3-5 minutes until sauce slightly thickens.
07 - Return crispy tofu to the skillet, gently tossing to coat in the sauce. Simmer together for 2-3 minutes to heat through.
08 - Serve hot over pasta, rice, or mashed potatoes. Garnish with fresh chopped basil and additional parmesan if desired.
# Expert Advice:
01 -
- Its the kind of dinner that makes people say wait, this is tofu? with genuine surprise in their voice
- The sauce comes together faster than you can boil water for pasta, but tastes like it simmered for hours
02 -
- Overcrowding the pan while crisping the tofu is the fastest way to end up with steamed cubes instead of golden ones
- The sauce thickens quickly off the heat, so err on the side of slightly thinner when you taste it
03 -
- Leftover sauce keeps beautifully in the fridge for three days and actually tastes better the next day
- If your tofu breaks apart while pressing, those smaller pieces get even crispier and soak up more sauce