There is something special about a meal you can hug with your spoon , and this one goes right for that spot . "Marry Me Crispy Tоfu with Gnoсchi" is just that kind of dish . It blends golden , crunchy tоfu with soft , pillowy dumplings in a way that feels like a warm story on your plate .
At its core are simple ingredients that still pack a punch of taste and texture . The star is tоfu, spiced just right to give you that satisfying crunch and a kinda savory kick . Then you’ve got the gnoсchi – little potato dumplings that soak up every drop of sauce . Toss in some bright veggies and herbs , and you’ve got a plate that’s both cozy and exciting .
What Makes Tofu "Marry Me"?
The name might sound cheesy , but trust me it fits . Folks call food "Marry Me" when it’s so dang good you start daydreaming about it later . This dish does just that by mixing crunchy tоfu and soft gnoсchi together . Every bite is like a little surprise of textures and flavors that makes you smile .
Tofu gets seasoned and cooked until it’s just right — crisp on the outside , tender inside . Then it meets gnoсchi, which has that pillowy feel and soaks up sauce real good . Add some veggies like cherry tomatoes or bell peppers , plus garlic and herbs , and it’s like a party in your mouth .
On the nutrition side , tоfu gives you plant protein without all the heavy stuff and gnoсchi brings carbs for energy . It’s a balance that keeps you full but not weighed down .
To Cook or Not to Cook: Choosing Tofu Types
Picking the right tofu can make or break this dish . You got silken , soft , firm, and extra-firm . For the crispiest result , go with firm or extra-firm — they hold shape better so they don’t fall apart .
Firm tofu cubes crisp up nicely and give you that great bite . Softer kinds just crumble , which is not so fun here . If you use extra-firm , you don’t even gotta press it much , since it has less water . But either way , wrapping it in a towel and weighting it for a bit helps it soak up all the seasonings .
Preparing Gnocchi: Store-Bought vs. Homemade
Gnoсchi is the perfect partner for that crispy tоfu , but should you buy it or make it ? Both ways got ups and downs .
Store-Bought Gnocchi
Store brands can save you tons of time and still taste pretty decent . They cook fast , which is great on a busy night . Sometimes they’re a bit too soft and don’t grab sauce as well , but for a quick meal they work .
Homemade Gnocchi
If you wanna flex your kitchen skills , homemade gnoсchi is fun . All you need is potatoes , flour , and an egg (or skip it for vegan ) .
- Boil and mash potatoes .
- Mix in flour and egg till dough forms .
- Roll into ropes , cut into pieces .
- Press with a fork for those classic ridges .
Don’t let the dough get too sticky or you’ll end up with mushy bites . When it’s just right , they’ll be light and chewy .
After that , pick a sauce — maybe a creamy garlic butter or fresh pesto — and let everything mingle on the plate .
Marry Me Crispy Tofu with Gnocchi
Equipment
- 1 non-stick skillet
- 1 pot for boiling
- 1 slotted spoon
- 1 cutting board
- 1 mixing bowl
- 1 cooking spoon
Ingredients
- 14 oz firm tofu, cubed Press to remove excess moisture.
- 16 oz gnocchi Cook according to package instructions.
- ¼ cup cornstarch For coating the tofu.
- 3 tablespoons olive oil Used for frying the tofu and sautéing.
- 2 cloves garlic, minced Sauté until fragrant.
- 1 cup cherry tomatoes, halved Add to the skillet after garlic.
- ½ cup vegetable broth Base for the sauce.
- 2 tablespoons soy sauce Enhances the flavor of the dish.
- 1 tablespoon balsamic vinegar Adds acidity to the sauce.
- 1 teaspoon Italian seasoning Seasoning for the sauce.
- Salt and pepper to taste Adjust based on personal preference.
- Fresh basil leaves, for garnish Optional, for serving.
Instructions
- Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top to remove excess moisture for about 10 minutes.
- Cut the pressed tofu into 1-inch cubes and toss them in a bowl with cornstarch, ensuring every piece is coated evenly.
- Heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for about 10-15 minutes, turning occasionally, until crispy and golden brown. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 1 minute until fragrant.
- Add the halved cherry tomatoes to the skillet and cook until they soften, about 2-3 minutes.
- Pour in the vegetable broth, soy sauce, balsamic vinegar, and Italian seasoning. Bring to a simmer and let cook for another 2 minutes.
- Meanwhile, in a separate pot, boil water and cook the gnocchi according to package instructions, usually about 2-3 minutes until they float. Drain using a slotted spoon.
- Add the crispy tofu and cooked gnocchi to the skillet with the sauce. Toss everything together gently to coat.
- Season with salt and pepper to taste, and cook for an additional 2 minutes to heat through.
- Serve hot, garnished with fresh basil leaves.
