Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
Crispy tofu in creamy sun-dried tomato sauce is a 20-minute, better-than-takeout dinner that’s crispy, creamy, and a cozy family favorite. After making this many times, I discovered the trick to perfectly crispy tofu every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Spicy Oven Baked Chicken Wings Recipe and Quick Spicy Pork Brussels Sprouts Bowls for Dinner.
Why This Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner Is Pure Comfort
- Golden crispy tofu that stays crispy
- Rich, creamy sun-dried tomato sauce
- Cozy, comforting family dinner
- Better than takeout in just 20 minutes
What You'll Need for Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Extra firm tofu
- Sun-dried tomatoes
- Garlic
- Onion
- Canned coconut milk
- Soy sauce
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Optional: Fresh basil
- Optional: Red pepper flakes
- Optional: Vegan parmesan
📝 Ingredient Notes
- Extra firm tofu: Press the tofu before cooking for better texture.
🛒 Tools & Equipment I Recommend
- Tofu Press — Removes excess water for crispier tofu → See on Amazon
- Immersion Blender — Smooths the sauce perfectly → See on Amazon
How to Make Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
- Press the tofu: Wrap tofu in a clean towel and press out excess water.
- Cut the tofu: Cut tofu into 1/2-inch cubes.
- Cook the tofu: Cook tofu in a pan with olive oil until crispy. Remove from pan and set aside.
- Make the sauce: Blend sun-dried tomatoes, garlic, onion, coconut milk, soy sauce, salt, and pepper until smooth. Cook in the same pan until thickened.
- Combine and serve: Add tofu back to the pan, toss to coat. Serve hot with optional toppings.
Cook's Tips for Perfect Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
- Common mistake and fix: Don't skip pressing the tofu. It's the key to crispy tofu.
- : For a spicy version, add red pepper flakes to the sauce.
- : Leftovers can be stored in the fridge for up to 3 days.
- : For a lighter meal, serve over cooked pasta or rice.
Storing & Reheating Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: The sauce can be made up to 2 days ahead. Store separately from tofu.
Freezing Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Best substitution: Use canned tomatoes instead of sun-dried for a fresher flavor.
- Make-ahead: Press the tofu and chop the ingredients ahead of time for a quick dinner.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or vegetable broth.
Want to level up this recipe?
Non-stick pan — Ensures even cooking and easy cleanup → Check price on Amazon
Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner
Ingredients
Main Ingredients
- Extra firm tofu
- Sun-dried tomatoes
- Garlic
- Onion
- Canned coconut milk
Seasonings
- Soy sauce
- Olive oil
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Fresh basil
- Red pepper flakes
- Vegan parmesan
Instructions
- Press the tofu: Wrap tofu in a clean towel and press out excess water.
- Cut the tofu: Cut tofu into 1/2-inch cubes.
- Cook the tofu: Cook tofu in a pan with olive oil until crispy. Remove from pan and set aside.
- Make the sauce: Blend sun-dried tomatoes, garlic, onion, coconut milk, soy sauce, salt, and pepper until smooth. Cook in the same pan until thickened.
- Combine and serve: Add tofu back to the pan, toss to coat. Serve hot with optional toppings.
Notes
- Chef tip: For a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Best substitution: Use canned tomatoes instead of sun-dried for a fresher flavor.
- Make-ahead: Press the tofu and chop the ingredients ahead of time for a quick dinner.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, thin it out with a little water or vegetable broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The sauce can be made up to 2 days ahead. Store separately from tofu.
Nutrition Per Serving
- Calories: 280
- Protein: 15g
- Fat: 18g
- Carbs: 17g
- Fiber: 3g
- Sugar: 4g
- Sodium: 900mg
- Cholesterol: 0mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner FAQs
Yes, press and cut the tofu ahead of time. Store separately from the sauce.
Make sure to press the tofu and cook it until crispy. Don't overcrowd the pan.
Yes, cook the tofu at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Use canned tomatoes or fresh tomatoes cooked down until concentrated.
Yes, this recipe is gluten-free as written. Always check your specific ingredients for any hidden gluten.
A Warm Final Note
I can’t wait for you to try Crispy Tofu in Creamy Sun-Dried Tomato Sauce Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
