Description
A creamy, flavorful Marry Me Tofu recipe featuring crispy tofu in a rich sun-dried tomato cream sauce infused with garlic, oregano, and fresh basil. This vegetarian dish offers a delightful twist on a classic creamy sauce with a perfect balance of spice and savory richness, perfect for an impressive dinner.
Ingredients
Scale
Tofu and Brine
- 1 (14-oz.) block extra-firm tofu
- 4 garlic cloves, divided
- 4 cups water
- 2 Tbsp. kosher salt, plus more for seasoning
- 1 1/4 tsp. dried oregano, divided
- 1 tsp. plus a pinch of crushed red pepper flakes, divided
Coating Mix
- 3 Tbsp. cornstarch
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- Pinch of salt
- 1/2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
Cooking Ingredients
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 1 Tbsp. tomato paste
- 1 1/4 cups (or more) heavy cream
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 cup fresh basil leaves, torn, plus more for serving
- Freshly ground black pepper
Instructions
- Prepare the Tofu: Drain the tofu block, then cut it in half crosswise. Cut each half into 1-inch pieces and poke each piece with a fork to help absorb flavor. Arrange tofu in a single layer in a 9″ x 9″ baking dish.
- Make the Brine: Peel and smash 2 of the garlic cloves and transfer to a small saucepan. Add water, 2 Tbsp. kosher salt, 1/2 tsp. oregano, and 1/2 tsp. red pepper flakes and bring to a boil over high heat. Pour this hot brine over the tofu in the baking dish and let it sit for 20 minutes to infuse flavor and firm up the tofu.
- Dry the Tofu: Line a baking sheet with paper towels or a clean kitchen towel. Remove tofu pieces from the brine, working in small batches, and pat dry thoroughly on all sides using more paper towels. Arrange tofu on the prepared baking sheet, cover with more towels, and lightly pat dry again without pressing too hard.
- Coat the Tofu: In a shallow bowl, combine cornstarch, onion powder, smoked paprika, remaining oregano, red pepper flakes, and a pinch of salt. Toss the dried tofu pieces gently in the cornstarch mixture until evenly coated. Discard the paper towels and set a wire rack over the baking sheet for later.
- Pan-fry the Tofu: Heat olive oil in a large nonstick skillet over medium-high heat. Add the tofu pieces and cook, turning occasionally, until they are browned and crispy on all sides, about 10 minutes. Transfer the tofu to the wire rack to drain excess oil and season with salt. Wipe out the skillet.
- Make the Sauce: Finely chop the remaining 2 garlic cloves. In the same skillet over medium heat, melt the butter, then add chopped garlic, remaining 1/4 tsp oregano, and a pinch of red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Add tomato paste and cook until it turns a brick-red color and deepens in flavor, about 30 seconds more. Pour in the heavy cream, add chopped sun-dried tomatoes and 1/4 cup Parmesan cheese, stirring constantly until the cheese melts and the sauce thickens slightly, about 2 minutes.
- Combine and Finish: Add the browned tofu and torn basil leaves to the sauce. Stir and cook until warmed through, about 30 seconds. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add more cream one tablespoon at a time to reach desired consistency. Serve garnished with additional basil and Parmesan cheese.
Notes
- Pressing the tofu lightly with towels removes excess moisture and helps achieve a crispier texture when frying.
- The brine infusion adds flavor and firms the tofu before cooking.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Use a nonstick skillet for even frying and easy cleanup.
- Stirring tomato paste until brick-red boosts its flavor and deepens the sauce color.
- Add extra cream to thin the sauce if it becomes too thick upon standing.
- For a vegan version, substitute butter with a plant-based alternative and use vegan Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 35 mg
