Marry Me Crispy Tofu with Gnocchi
This delightful dish combines crispy tofu and soft gnocchi tossed in a creamy sauce, making it an irresistible meal perfect for impressing someone special. With great textures and flavors, it’s a great vegetarian dish anyone can enjoy.
Equipment
- 1 large skillet
- 1 pot for boiling
- 1 mixing bowl
- 1 sieve or colander
- 1 spatula
- 1 chef’s knife
- 1 cutting board
Ingredients
- 14 oz firm tofu, cut into 1-inch cubes Press to remove excess moisture.
- 18 oz gnocchi Store-bought or homemade.
- 1 cup heavy cream Can substitute with a dairy-free alternative.
- 1 cup vegetable broth
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- for garnish fresh basil
Instructions
- Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in paper towels and place a heavy object on top for about 10 minutes.
- While the tofu is pressing, bring a large pot of salted water to a boil for the gnocchi.
- Cut the pressed tofu into 1-inch cubes and season with salt, pepper, and soy sauce. Toss to coat evenly.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Add cherry tomatoes and cook until they soften, about 3-4 minutes.
- Pour in vegetable broth and heavy cream, stirring to combine. Add Italian seasoning and adjust seasoning with salt and pepper. Allow the sauce to simmer for about 5 minutes.
- Add gnocchi to the boiling water and cook according to package instructions, usually 2-3 minutes until they float. Drain the gnocchi and add directly to the sauce.
- Gently fold in the crispy tofu into the sauce and gnocchi, ensuring everything is well coated. Heat for an additional minute.
- Serve hot, garnished with fresh basil.
Notes
For extra crunch, you can toss the tofu in cornstarch before frying.
Feel free to substitute heavy cream with a dairy-free alternative for a lighter version.
Serve this dish with a side salad or garlic bread for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.