Marry Me Tofu Recipe

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Well-seasoned tofu paired with a creamy, garlicky sauce, perfect for serving over rice or pasta.

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Servings

4

Vegetarian
Main Dish
Comfort Food

Ingredients

  • 1 extra-firm tofu 14-ounce block
  • 4 cloves garlic divided
  • 4 cups water for brining
  • 2 tablespoons kosher salt plus more for seasoning
  • 1 1/4 teaspoons dried oregano divided
  • 1 teaspoon crushed red pepper flakes plus a pinch for seasoning
  • 3 tablespoons cornstarch for coating
  • 1/2 teaspoon onion powder for seasoning
  • 1/2 teaspoon smoked paprika for seasoning
  • 1/4 cup extra-virgin olive oil for frying
  • 1 tablespoon unsalted butter for sauce
  • 1 tablespoon tomato paste for sauce
  • 1 1/4 cups heavy cream or more as needed
  • 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
  • black pepper freshly ground, for seasoning

Preparation

  1. Drain tofu, then cut block in half crosswise. Cut each half into 1-inch pieces. Poke each piece with a fork. Arrange in a 9-inch by 9-inch baking dish in a single layer.
  2. Peel and smash 2 garlic cloves and transfer to a small saucepan. Add water, 2 tablespoons salt, 1/2 teaspoon oregano, and 1/2 teaspoon red pepper flakes and bring to a boil over high heat. Pour brine over tofu. Let sit for 20 minutes.
  3. Line 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).
  4. In a shallow bowl, combine cornstarch, onion powder, paprika, 1/2 teaspoon oregano, 1/2 teaspoon 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.
  5. In 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.
  6. Finely chop remaining 2 garlic cloves. In same skillet over medium heat, melt butter. Add chopped garlic and remaining 1/4 teaspoon 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.
  7. Add tofu and basil to skillet and cook, stirring, until warmed through, about 30 seconds; season with salt and black pepper. Add more cream, 1 tablespoon at a time, if sauce is too thick. Top with more basil and Parmesan.