
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
Cal/Serv:
569
Well-seasoned tofu is a kind of culinary chameleon, perfect for so many different sauces and cooking methods. We've tossed air-fried tofu in spicy mayo, created a tofu katsu curry, and brushed homemade chipotle sauce onto kebabs for chipotle tofu and pineapple skewers (and the list of tofu recipes goes on!). Because tofu is so versatile, why not give this plant-based protein a Marry Me moment? Pairing our signature creamy, garlicky sauce with crispy tofu was every bit as good as I knew it would be. Here’s how I made it:
The tofu:
Inspired by Delish's own Taylor Ann Spencer, cubed tofu is soaked in a quick hot brine flavored with smashed garlic, kosher salt, dried oregano, and crushed red pepper flakes. As I learned from Taylor Ann, hot water actually helps push extra liquid out of the tofu and the seasonings in the brine flavor each cube. If you haven't tried this with your tofu yet, trust me—it makes a huge difference.
The cornstarch:
After the tofu is brined and patted dry, toss the tofu in cornstarch seasoned with smoked paprika, onion powder, and a little more dried oregano and crushed red pepper flakes. The cornstarch will absorb moisture from the tofu and create a batter-like coating on each piece. Then, simply cook until the tofu is golden brown and crisp.
The sauce:
Once the tofu is cooked, the creamy tomato sauce comes together in less than 5 minutes. Garnish the tofu with fresh basil and more grated Parmesan for that little extra something. To complete the Marry Me moment, serve this over rice or pasta along with a green salad, and some warm bread for sopping up every bit of the delicious, proposal-inspiring sauce.
Did you try this recipe? Let us know in the comments!
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Ingredients
- 1
(14-oz.) block extra-firm tofu
- 4
garlic cloves, divided
- 4 cups
water
- 2 Tbsp.
kosher salt, plus more
- 1 1/4 tsp.
dried oregano, divided
- 1 tsp.
plus a pinch of crushed red pepper flakes, divided
- 3 Tbsp.
cornstarch
- 1/2 tsp.
onion powder
- 1/2 tsp.
smoked paprika
- 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
Directions
- Step 1Drain tofu, then cut block in half crosswise. Cut each half into 1" pieces. Poke each piece with a fork. Arrange in a 9" x 9" baking dish in a single layer.
- Step 2Peel and smash 2 garlic cloves and transfer to a small saucepan. Add water, 2 Tbsp. salt, 1/2 tsp. oregano, and 1/2 tsp. red pepper flakes and bring to a boil over high heat. Pour brine over tofu. Let sit 20 minutes.
- Step 3Line a baking sheet with paper towels or a clean kitchen towel. Working one or two at a time, remove tofu from brine and pat dry on all sides with more paper towels. Arrange on prepared sheet. Cover with more paper towels or another clean kitchen towel and lightly pat dry again (do not apply too much pressure).
- Step 4In a shallow bowl, combine cornstarch, onion powder, paprika, 1/2 tsp. oregano, 1/2 tsp. red pepper flakes, and a pinch of salt. Transfer tofu to bowl and gently toss to coat in cornstarch mixture. Discard paper towels. Set a wire rack over same baking sheet.
- Step 5In a large nonstick skillet over medium-high heat, heat oil. Add tofu and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to prepared rack; season with salt. Wipe out skillet.
- Step 6Finely chop remaining 2 garlic cloves. In same skillet over medium heat, melt butter. Add chopped garlic and remaining 1/4 tsp. oregano and pinch of red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Add tomato paste and cook, stirring, until paste is brick-red, about 30 seconds more. Add cream, tomatoes, and Parmesan. Cook, stirring, until cheese is melted, about 2 minutes.
- Step 7Add tofu and basil to skillet and cook, stirring, until warmed through, about 30 seconds; season with salt and black pepper. Add more cream, 1 Tbsp. at a time, if sauce is too thick. Top with more basil and Parmesan.
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