Savory Crispy Tofu and Leek Skillet with Mushroom Gravy
Crispy golden tofu, soft buttery leeks, and earthy mushrooms in a silky herb gravy, all made in one skillet. Cozy, deeply savory, and perfect for a weeknight dinner or holiday table.
Ingredients
- For the crispy tofu: 1 block firm or extra-firm tofu, pressed and cubed
- 1 tbsp olive oil
- 1 tbsp cornstarch or all-purpose flour
- 1/2 tsp salt
- Black pepper
- For the gravy: 1 tbsp olive oil
- 1 large leek, sliced (white + light green)
- 1 small onion, diced
- 3-4 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 tsp dried thyme
- 3-4 fresh sage leaves, finely chopped
- Salt and black pepper
- 1 tbsp flour
- 1-1 1/2 cups vegetable broth
- 1-2 tsp soy sauce
Instructions
- 1Crisp the tofu
Pat the tofu dry and cut into bite-sized cubes. Toss with olive oil, cornstarch/flour, salt, and pepper. Heat a large skillet over medium-high and pan-fry tofu on all sides until deeply golden and crisp, about 8-10 minutes. Transfer to a plate and set aside.
- 2Cook the vegetables
In the same skillet, add 1 tbsp olive oil. Add the sliced leek and onion and cook until softened and lightly golden, about 6-8 minutes. Stir in garlic and cook 1 minute.
- 3Build the gravy
Add mushrooms and cook until they release moisture and brown, about 5-7 minutes. Season with dried thyme, chopped fresh sage, salt, and black pepper. Sprinkle the flour over the veggies and stir for 30 seconds to coat.
- 4Simmer and combine
Slowly pour in 1 cup vegetable broth while stirring constantly to prevent lumps. Add soy sauce and simmer until thickened, 3-5 minutes. Taste and adjust seasoning. Add the crispy tofu back into the gravy and gently toss to coat. Let it warm through for 1-2 minutes.
- 5Serve
Serve over rice or pasta.
