Marry Me Crispy Tofu With Gnocchi (Printer-friendly)
Golden tofu and tender gnocchi in a luscious sun-dried tomato cream sauce—ready in under an hour.
# What You'll Need:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp olive oil
→ Gnocchi
06 - 1.1 lb potato gnocchi (fresh or shelf-stable)
→ Sauce Components
07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 small yellow onion, finely diced
10 - ½ cup sun-dried tomatoes in oil, drained and sliced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - ½ tsp red pepper flakes
14 - 1 cup vegetable broth
15 - ¾ cup heavy cream
16 - ¼ cup grated Parmesan cheese
17 - Salt and pepper to taste
→ Garnish
18 - Fresh basil leaves
19 - Additional Parmesan cheese for serving
# How To Make It:
01 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tablespoons olive oil over medium-high heat in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden and crispy on all sides, approximately 8–10 minutes. Remove from skillet and set aside on a plate.
02 - Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions until they float to the surface, typically 2–3 minutes for fresh or 3–4 minutes for shelf-stable varieties. Drain thoroughly and set aside.
03 - In the same skillet used for tofu, heat 2 tablespoons olive oil over medium heat. Add minced garlic and diced onion; sauté for 2–3 minutes until translucent and fragrant. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; continue cooking for another 1–2 minutes to meld flavors.
04 - Pour vegetable broth into the skillet and simmer for 2 minutes to reduce slightly. Lower heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until the sauce thickens and coats the back of a spoon, about 3–4 minutes. Season with salt and pepper to taste.
05 - Add cooked gnocchi and crispy tofu to the finished sauce. Toss gently to coat everything evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese.
# Expert Tips:
01 -
- The crispy tofu texture rivals any expensive restaurant appetizer but costs a fraction to make at home
- That creamy sun dried tomato sauce makes everything taste like Italy even on a rainy Tuesday
02 -
- Press your tofu for at least 15 minutes or the cornstarch coating turns into a gummy paste instead of a crust
- Do not overcrowd the pan when frying tofu or it will steam instead of crisp
03 -
- Use a splatter guard when frying tofu unless you enjoy cleaning oil spatters
- Grate your own Parmesan instead of buying pre grated for the best melt