Pan-Fried Tofu With Creamy Corn, Tomato & Basil

Name: Pan-Fried Tofu With Creamy Corn, Tomato & Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 14 ounces super firm tofu; salt and pepper; 1 Tablespoon cooking oil; 1 medium shallot, chopped; 4 cloves garlic, minced; 2 cups corn kernels; 1 large tomato, chopped; ½ cup dry white wine; ½ cup vegan sour cream; ¼ cup chopped fresh basil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 servings
Calories
400 kcal
Course
Main Course
Cuisine
American

Pan-Fried Tofu With Creamy Corn, Tomato & Basil

Finn Russell

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This simple 30-minute tofu recipe features a creamy pan sauce with corn, tomatoes, and basil. Serve this light and tangy vegan tofu over pasta or rice for a quick and satisfying dinner.Recipe adapted from Eating Well.

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Ingredients

Servings

14 ounces super firm tofu or extra firm tofu, pressed
salt and pepper
1 Tablespoon cooking oil
1 medium shallot, chopped or about ⅓ cup chopped onion
4 cloves garlic, minced
2 cups corn kernels fresh or frozen
1 large tomato, chopped such as beefsteak or on-the-vine
½ cup dry white wine a tart and acidic variety like Sauvignon Blanc
½ cup vegan sour cream or plain, unsweetened non-dairy yogurt
¼ cup chopped fresh basil

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Instructions

If using extra firm tofu, press it first with a tofu press or by wrapping it in a tea towel and placing something heavy on top. Let sit for 20-30 minutes, then slice into 8 or 9 rectangular pieces. No need to press super firm tofu before slicing.
Preheat a large skillet over medium heat, and add about a tablespoon of oil, just enough to coat the bottom. Pat each piece of tofu with a dry towel, and generously season both sides with salt and pepper (this is the only seasoning added to the tofu, so don't skimp on the salt). Once the oil is hot, carefully arrange each piece of tofu in the pan. Cook undisturbed for about 5 minutes per side or until golden brown. Transfer tofu to a plate.
Reduce the heat slightly, and cook the shallot until softened, about 3 minutes. Add the garlic and cook for 1 minute, stirring frequently so it doesn't burn. Add the corn, tomato, and a pinch of salt, and cook just until the tomato starts to break down.
Pour the white wine into the pan, and stir to deglaze. Bring to a simmer, and cook until the wine is reduced by half, 3-4 minutes. Stir in the sour cream or yogurt, and season well with salt and pepper. Note that sour cream is saltier than yogurt. Taste and adjust seasonings as desired.
Return the tofu to the pan, and garnish with freshly chopped basil. Serve over rice or pasta and with a side salad. It's also great with crusty bread for dipping!

Notes

Oil-free option: If you avoid extracted oils, feel free to bake the tofu separately or follow the method in this sticky sesame tofu recipe. Another option is to bake the tofu separately, and dry-saute the veggies and make the sauce in a stainless or non-stick pan.
Nut-free: Look for a vegan sour cream or yogurt that meets your needs, or use raw sunflower seeds, water, and lemon juice to create a tangy and creamy base. Check out my seed-based vegan ranch for inspiration.
Store leftover tofu and sauce in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. Freezing not recommended.