Crispy Tofu With Gnocchi (Printable)

Golden tofu and tender gnocchi in a luscious sun-dried tomato cream sauce, ready in 45 minutes.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp olive oil

→ Gnocchi

06 - 1.1 lb potato gnocchi (fresh or shelf-stable)

→ Sauce

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 small yellow onion, finely diced
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp red pepper flakes
14 - 1 cup vegetable broth
15 - 3/4 cup heavy cream
16 - 1/4 cup grated Parmesan cheese
17 - Salt and pepper, to taste

→ Garnish

18 - Fresh basil leaves
19 - Extra Parmesan cheese, for serving

# Directions:

01 - In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tbsp olive oil over medium-high heat in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden and crispy on all sides (about 8–10 minutes). Remove and set aside on a plate.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface (about 2–3 minutes for fresh, 3–4 minutes for shelf-stable). Drain and set aside.
03 - In the same skillet used for the tofu, heat 2 tbsp olive oil over medium heat. Add minced garlic and diced onion; sauté for 2–3 minutes until translucent. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; cook for another 1–2 minutes.
04 - Pour in vegetable broth and simmer for 2 minutes. Lower the heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until the sauce thickens slightly (about 3–4 minutes). Taste and adjust seasoning with salt and pepper.
05 - Add cooked gnocchi and crispy tofu to the sauce. Toss gently to coat everything evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Hints:

01 -
  • The contrast between golden crunchy tofu and soft pillowy gnocchi creates this incredible texture experience that keeps every bite interesting
  • This sauce is the kind of rich and comforting magic that makes you want to lick the plate clean
  • Everything comes together in one pan in under 45 minutes, but tastes like something that simmered all day
02 -
  • Don't overcrowd the pan when crisping the tofu or it will steam instead of fry, so work in batches if needed
  • The sauce thickens quickly off the heat, so remove it from the stove as soon as it coats the back of a spoon
  • Reserve some pasta water before draining the gnocchi in case you need to thin the sauce later
03 -
  • Cut your tofu into uniform cubes so they all crisp at the same rate
  • Use the oil from the sun-dried tomatoes to sauté your aromatics for even more flavor

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