Description
Marry Me Tofu is a delightful vegetarian dish featuring crispy pan-fried tofu simmered in a rich, creamy, sun-dried tomato and Parmesan sauce infused with garlic, oregano, and a hint of red pepper flakes. This recipe offers a satisfying, comforting flavor perfect for a flavorful weeknight meal that serves four.
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
- 3 Tbsp. cornstarch
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
Cooking Fat and Sauce
- 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 garnish
- Freshly ground black pepper
Instructions
- Prepare the Tofu: Drain the tofu and cut the block in half crosswise. Then, cut each half into 1-inch pieces. Pierce each tofu piece with a fork to prepare for brining. Arrange the tofu pieces in a single layer in a 9″ x 9″ baking dish.
- Make the Brine and Soak the Tofu: Peel and smash 2 garlic cloves and place them in a small saucepan. Add 4 cups of water, 2 tablespoons of kosher salt, 1/2 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes. Bring this mixture to a boil over high heat, then pour the hot brine over the tofu. Let the tofu sit in the brine for 20 minutes to absorb flavor and improve texture.
- Dry the Tofu: Line a baking sheet with paper towels or a clean kitchen towel. Remove tofu pieces from the brine one or two at a time and pat dry thoroughly on all sides with additional paper towels. Arrange the tofu on the prepared baking sheet, then cover with more towels and gently pat dry again to remove excess moisture, taking care not to apply too much pressure and break the tofu.
- Coat the Tofu: In a shallow bowl, mix together cornstarch, onion powder, smoked paprika, the remaining 1/2 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, and a pinch of salt. Toss the dried tofu pieces gently in this mixture until each piece is evenly coated. Discard used paper towels and set a wire rack over the baking sheet for later.
- Pan-Fry the Tofu: Heat 1/4 cup extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the coated tofu and cook, turning occasionally, until browned and crisp on all sides, about 10 minutes. Transfer the cooked tofu to the wire rack to drain and season with salt. Wipe out the skillet to prepare for the sauce.
- Prepare the Sauce: Finely chop the remaining 2 garlic cloves. In the same skillet over medium heat, melt the unsalted butter. Add the chopped garlic, the remaining 1/4 teaspoon oregano, and a pinch of red pepper flakes. Cook while stirring until fragrant, about 30 seconds. Stir in the tomato paste and cook until it turns a brick-red color, about 30 more seconds. Pour in the heavy cream, add the chopped sun-dried tomatoes and 1/4 cup grated Parmesan cheese. Stir and cook until the cheese melts and the sauce thickens slightly, about 2 minutes.
- Combine and Serve: Add the browned tofu and torn fresh basil leaves to the skillet. Stir gently and cook just until the tofu is warmed through, about 30 seconds. Season with salt and freshly ground black pepper to taste. If the sauce feels too thick, add additional cream, a tablespoon at a time, to reach desired consistency. Serve topped with extra basil leaves and grated Parmesan cheese.
Notes
- For best texture, make sure to dry the tofu thoroughly before coating and frying.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes.
- This dish pairs well with crusty bread or over cooked pasta, rice, or steamed vegetables.
- You can substitute heavy cream with a plant-based alternative to make it dairy-free, though the sauce texture may vary.
- Using oil-packed sun-dried tomatoes adds richness and flavor; if unavailable, finely chopped fresh or rehydrated dried tomatoes can be used instead.
- To keep tofu pieces intact, handle gently when drying and tossing in the cornstarch mixture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 35 mg
