Creamy Vegan Tofu Dish

This hearty "Mary Me Tofu" has been my secret weapon for impressing both vegans and meat-eaters alike. The creamy sauce envelops perfectly crisp tofu cubes, creating a dish that feels indulgent yet comes together with minimal effort.

I first developed this recipe when trying to convince my skeptical brother that tofu could be delicious. Three years later it has become his most requested dish whenever he visits and he even makes it himself now.

Ingredients

• Firm tofu: Absorbs flavors beautifully while maintaining structure. Look for packages with minimal water pooling.
• Cornstarch: Creates that perfect exterior crunch. The secret to restaurant quality tofu at home.
• Coconut milk: Provides luscious creaminess without dairy. Choose full fat for best results.
• Sun dried tomatoes: Add concentrated umami bursts. Oil packed varieties work best here.
• Red pepper flakes: Bring gentle warmth that balances the creaminess. Adjust according to your spice tolerance.
• Nutritional yeast: Contributes cheesy depth without dairy. Even a small amount makes a noticeable difference.
• Fresh herbs: Brighten the finished dish. Basil pairs exceptionally well with the tomato notes.

Step-by-Step Instructions

Prep the tofu:

Cut your pressed tofu into even cubes about 3/4 inch in size. Uniformity ensures they cook at the same rate. Pat them completely dry with paper towels as any remaining moisture will prevent proper crisping.

Create the crust:

Toss tofu gently with cornstarch and seasonings in a bowl until every piece has a thin even coating. Work in batches if needed to avoid crowding which can cause the coating to clump.

Perfect the sear:

Heat your skillet until a drop of water sizzles immediately. Add oil and arrange tofu pieces with space between each cube. Resist the urge to move them for at least 3 minutes until a golden crust forms then flip with tongs to crisp each side.

Build the sauce base:

Using the same unwashed pan with all its flavorful bits start your sauce with garlic cooked just until fragrant about 45 seconds. The residual tofu seasoning enhances the final flavor profile.

Develop depth:

Pour in vegetable broth first scraping the bottom of the pan to incorporate any browned bits. Add coconut milk and reduce heat to maintain a gentle simmer never a rapid boil which can cause separation.

Marry the flavors:

Return tofu to the thickened sauce with extreme gentleness to preserve the crisp exterior. Allow everything to simmer together for the final minutes as the tofu absorbs the sauce flavors while still maintaining textural contrast.

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My absolute favorite part of this dish is watching people take their first bite. There is always a moment of surprise followed by that smile that says they never expected tofu to taste this good. My partner now requests this for special occasions instead of going out to eat.

Make Ahead Magic

This dish shines with a bit of preparation. Press your tofu the night before and store it wrapped in the refrigerator. The drier tofu creates an even crispier exterior when cooked. You can also prepare the sauce up to two days ahead keeping it refrigerated in an airtight container. When ready to serve simply crisp fresh tofu and heat the sauce before combining.

Troubleshooting Texture

The key to perfect Mary Me Tofu lies in the texture contrast. If your tofu seems soggy try pressing it longer up to an hour for extra firm results. Make sure your pan is thoroughly heated before adding the tofu and resist overcrowding which creates steam instead of crispness. For the sauce if it seems too thin simmer it a few minutes longer before adding the tofu back in.

Serving Suggestions

This versatile dish pairs beautifully with so many sides. Serve over fluffy jasmine rice to soak up the creamy sauce or alongside roasted vegetables for a complete meal. For special occasions I like to present it with a side of garlic bread and a simple arugula salad dressed with lemon and olive oil. The brightness cuts through the richness creating perfect balance.

Cultural Context

While this recipe has evolved from various culinary traditions it honors the longstanding practice of transforming humble tofu into centerpiece worthy dishes. In many Asian cultures tofu has been elevated through careful preparation and bold sauces for centuries. This particular preparation with its creamy sauce draws inspiration from Italian cream based dishes reimagined through a plant based lens.

Recipe FAQs

→ Can I make Mary Me Tofu ahead of time?

Yes! While it's best enjoyed fresh for maximum crispiness, you can prepare it ahead and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth if the sauce has thickened too much. The flavors often deepen overnight, making it even more delicious the next day.

→ What can I serve with Mary Me Tofu?

This versatile dish pairs beautifully with steamed rice, quinoa, or crusty bread to soak up the delicious sauce. For a complete meal, serve alongside roasted vegetables, a simple green salad, or steamed broccoli. For special occasions, consider starting with a light soup and ending with a fruit-based dessert.

→ I don't have coconut milk. What can I substitute?

Any plant-based cream or milk can work, though the flavor profile will change slightly. Unsweetened oat cream provides similar richness, while cashew cream offers a neutral base. For a lighter version, use almond milk thickened with a tablespoon of cornstarch. Just avoid strongly flavored alternatives that might compete with the dish's delicate balance.

→ How can I make the tofu extra crispy?

For maximum crispiness, press your tofu thoroughly (30+ minutes is ideal) to remove excess moisture. After cutting into cubes, toss with cornstarch and seasonings, ensuring even coating. Use a well-heated pan with enough oil, and resist the urge to stir frequently - allow each side to develop a golden crust before turning. Adding the tofu to the sauce just before serving also helps maintain its texture.

→ Is this dish spicy?

The recipe includes red pepper flakes which provide a mild heat that complements the creamy sauce. You can easily adjust the spice level by reducing or increasing the amount. For a completely mild version, omit the red pepper flakes entirely. Conversely, for heat lovers, add a dash of hot sauce or a pinch of cayenne pepper to intensify the warmth.

→ Can I make this dish without oil?

While the oil helps achieve the crispy tofu texture and adds richness to the sauce, you can reduce or eliminate it. For oil-free tofu, bake cubes on parchment paper at 400°F for 25-30 minutes, flipping halfway. For the sauce, use water or additional vegetable broth to sauté the garlic, and increase the nutritional yeast slightly to compensate for the lost richness.