Simmer gorgeous, juicy tomatoes in white wine before serving over crispy tofu and garnishing with basil. Slideshow:  More Tofu Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
July 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary

20 mins
2 to 4


Ingredient Checklist


Instructions Checklist
  • Pat the tofu dry with paper towels to remove excess water. Cut into 1/2–inch thick slices.

  • Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 2-3 minutes, or until golden and crisped. Remove the tofu from the pan and set aside.

  • Lower the heat to medium-high and add the butter. After the butter is melted, stir in the garlic. Cook for 1-2 minutes or until the garlic is soft.

  • Pour in the wine and simmer for about 3 minutes or until the wine is reduced in half. Stir in the tomatoes, salt and pepper. Simmer for 30 seconds or until the tomatoes are heated through.

  • Plate the tofu and spoon the tomatoes and sauce over the tofu. Serve warm garnished with basil.