How to cook tofu so it's good?

Here are a few ideas: Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. ... Press it: Firm tofu can be quite bland if eaten straight out of the package. ... Fry it: Fried tofu can be crispy and delicious. ... Add it to stir-fry: Tofu can be added to stir-fries for extra protein and texture. More items... Apr 6, 2023

What makes tofu stick together?

To Keep It Together, Think Dry and Firm One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.

What not to mix with tofu?

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What can I add to tofu to make it taste better?

Toss the cubes with olive oil, tamari or soy sauce, and sriracha . If desired, you could also add cornstarch to make the cubes extra crispy.

Why won t my tofu get crispy?

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu . Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

Should you put cornstarch on tofu?

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating . Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Do you need to wash tofu?

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.

How do you cook tofu so it's not mushy?

Preheat your pan before adding the fat (the test kitchen likes vegetable and olive oils) and tofu, and don't crowd the pan. Adding too much tofu at once will cause the surface temperature of the pan to drop, meaning soggy, not crunchy tofu.

What happens if you don't drain tofu before cooking?

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Do I need to soak tofu before cooking?

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor . “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Why is my tofu so mushy after cooking?

Probably it has too much water in it . One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

One-pot Marry Me Tofu Recipe - Savory Spin (2024)

Jump to Recipe

This One-pot Marry Me Tofu is made by pan-frying tofu and then simmering it in a flavorful and creamy, sun-dried tomato sauce. Easy, tasty, and quick, this dish is a vegan version of the ever-so-popular Marry Me Chicken.

One-pot Marry Me Tofu Recipe - Savory Spin (1)

“I made this tonight and it was literally the best tofu dish I’ve ever had! 10/10…would recommend”
Christy Gossett from Insanity Is Not An Option

I am in no way trying to garner any proposals with this One-pot Marry Me Tofu.

However, I will say that if this dish were a man, I would probably get over my shyness and ask “him” out. Maybe even marry “him.”

I kid, I kid.

On a serious note, this One-pot Marry Me Tofu is sinfully scrumptious.

I based this dish on the popular Marry Me Chicken recipes that have been circulating around.

A little history…

Currently, there are several versions of Marry Me Chicken around. In general, Marry Me Chicken is made by pan-frying skin-on chicken thighs until crispy, then simmering them in a savory, garlic-infused, sun-dried tomato-herb cream sauce.

Marry Me Chicken came to be in a Delish kitchen. It is said to have earned its name when a few Delish editors taste-tested it and exclaimed “I’d marry you for that chicken” and “Oh my God that’s marriage material.” Some even said that this “Marry Me Chicken” was better than the then-infamous “Engagement Chicken.”

What are the ingredients to make this One-pot Marry Me Tofu?

You will need the following 11 ingredients to make this One-pot Marry Me Tofu, and they are:

Tofu
I used extra firm tofu
Vegan Butter
I am not being paid to say this, but I love using Earth-balance vegan butter in most of my recipes.
Garlic
Minced garlic can be used, though I used fresh garlic that I grated.
Oregano
Dried oregano worked well in this dish.
Smoked paprika
Adds a smoky delicious flavor to this dish.
Za’atar
Along with smoked paprika, za’atar adds so much flavor to this.
Chili flakes
For a very slight hint of heat. You can leave it out if you prefer.
Vegetable Broth
You could use water, but the vegetable broth is just another way to add flavor to this.
Coconut Milk
I used full-fat, unsweetened coconut milk.
Sun-dried tomatoes
I used drained sun-dried tomatoes in oil (not the dry sun-dried tomatoes) is one of the major ingredients and is not to be subbed out or left out.
Parmesan cheese
I used a little bit as a garnish.

One-pot Marry Me Tofu Recipe - Savory Spin (3)

I based this One-pot Marry Me Tofu recipe on this Marry me chicken recipe, with a bunch of substitutions.

Substitutions:

I substituted tofu for chicken, coconut milk for heavy cream, vegan butter for butter, and chicken broth for vegetable broth.

I left out the bacon and added smoked paprika and za’atar for a flavor-packed spin to this dish.

One-pot Marry Me Tofu Recipe - Savory Spin (4)

From the time I drained the tofu to add a garnish of parsley to this One-pot Marry Me Tofu, this dish took less than 30 minutes to make. It is perfect for a weeknight meal or a more elaborate weekend dinner.

Ingredients

1 14-oz package of Extra Firm Tofu
2 tbsp vegan butter (I used Earth Balance)
3 cloves garlic
1 tsp oregano
1 tsp za'atar
1/2 tsp smoked paprika
1 tsp chili flakes
1/4 cup vegetable broth
1/4 cup + 3 TBSP coconut milk
1/4 cup sun-dried tomatoes in oil (drained)
2 TBSP Parmesan cheese
salt to taste
2 TBSP of fresh parsley to garnish

Instructions

Remove the tofu from the package and drain well. Then cut it into bite-sized pieces.
Add the vegan butter to a large frying pan and toss the tofu pieces in. I had the heat is set at slightly above medium on my gas stove. Let the tofu pan-fry for about 2–4 minutes, or until golden brown. Then flip the tofu pieces and let pan-fry on the other side for 2–4 minutes, or until golden brown.
Peel and grate the garlic cloves onto the tofu pieces.
Roughly chop up the sun-dried tomato and add it to the pan as well.
Add the smoked paprika, oregano, za'atar, and chili flakes to the pan and stir well.
Then add in the vegetable broth and 1/4 cup of the coconut milk and stir well for about 2–3 minutes. Remove the pan from heat and stir in the rest of the coconut milk and stir well.
Season with salt to taste.
Add in the Parmesan.
Garnish with chopped parsley and enjoy!

Nutrition Information

Yield 4Serving Size 1
Amount Per ServingCalories 184Total Fat 14gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 9gCholesterol 2mgSodium 258mgCarbohydrates 6gFiber 2gSugar 2gProtein 12g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information.Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

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