Pan-Fried Tofu With Corn, Tomato & Basil

This simple tofu recipe features a creamy pan sauce, sweet summer corn, tomatoes, and basil. The pan-fried tofu is lightly seasoned and chewy, while the tangy vegan cream sauce brings it all together. Serve this 30-minute tofu dish over pasta or rice for a healthy and satisfying dinner!

Pan-fried tofu and creamy sauce with corn and basil in a skillet.

We are big fans of tofu at our house. So if you ask me, you can never have too many different and delicious ways to prepare tofu!

And if there's another food I love almost as much as tofu, it's corn, plus everything you can make from corn, like vegan cornbread, polenta, oil-free vegan butter, and corn pudding.

So when I stumbled across this skillet chicken recipe from Eating Well, I knew I had to make a vegan version with tofu asap!

Why You'll Love This Tofu Recipe

Quick and Simple: All you need are 1 pan, 9 ingredients, and 30 minutes to make it!
Delicious: Dry white wine and non-dairy sour cream come together in the pan to create a light-yet-creamy sauce that's the perfect balance to the sweetness of corn and the chewy, meaty texture of the tofu.
Versatile: The simplicity of this dish makes it a great canvas for your creativity. Incorporate various spices, herbs, and seasonal veggies. Once the basic pan-fried tofu is done, there are no rules about what you can toss in the pan next!

Ingredients & Substitutions

The 8 ingredients needed for the recipe set out on a wood cutting board.

tofu: I recommend either super-firm tofu or extra-firm tofu for this dish. Extra-firm tofu needs to be pressed first to remove the excess water, while super-firm tofu is more dense and does not need to be pressed.
corn: I always have frozen corn in the freezer, which makes this dish easy to prepare anytime! Feel free to use fresh corn cut from the cob if you have it.
shallot or onion: I like the mellow flavor of shallots here, but yellow or white onion also works.
garlic: Aromatic and savory notes of garlic are the key to balancing the sweetness of the corn and acidity of the sauce and tomatoes.
dry white wine (optional): Look for a tart and acidic variety like Sauvignon Blanc, unoaked Chardonnay, or a dry white table wine. You can find more tips on selecting a wine in this post: White Wine Pasta
If needed, substitute the white wine with vegetable broth. Add a squeeze of fresh lemon juice to boost the acidity of the sauce.
dairy-free sour cream or plain unsweetened yogurt: I love making vegan yogurt at home, but when I first prepped this dish I didn't have any on hand. So I took a shortcut and used Kite Hill's Greek-style yogurt. If you're interested in homemade, try my cashew yogurt or almond milk yogurt. Note that sour cream is saltier, so you'll need to be more generous with the salt if using yogurt.
fresh basil: If you don't have basil, cilantro or curly parsley also pair nicely with these flavors.
salt and pepper

See the recipe card below for amounts and full step-by-step instructions.

How to Make Skillet Tofu With Creamy Corn

Demonstrating how to cook tofu in a pan until golden brown.

Preheat a large skillet over medium eat, and add a bit of oil (see the Variations below for tips on preparing the tofu without oil). Cook the tofu undisturbed for about 5 minutes per side or until golden brown.

Transfer the tofu to a plate.

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Cooking shallot, corn and tomatoes in a skillet.

Next, saute the shallot until softened, about 3 minutes. Add the garlic and cook for 1 minute, then add the corn and tomato. Cook for a few minutes, until the tomato just begins to break down.

Tangy vegan sour cream added to the pan with the corn and tomato.

Add the white wine and increase heat to bring to a simmer. Cook for several minutes, until the wine is reduced by about half. Season generously with salt and pepper, and stir in the sour cream or yogurt. Taste for seasoning.

Finally, return the tofu to the skillet, tucking it into the creamy sauce. Garnish with chopped basil just before serving.

Hint :

Be sure to taste the creamy corn mixture for seasoning. If you're using yogurt, since it isn't as salty as sour cream, you'll need extra salt to balance the flavors.

Serving Suggestions

Serve this summer tofu dish over rice or pasta and alongside a fresh green salad. It's also great with crusty bread for dipping!

Keep things light with my fat-free Italian dressing. And choose brown rice, quinoa, or whole-grain pasta for a wholesome meal rich in fiber and complex carbohydrates.

Dietary Options

Oil-free: 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.
Gluten-free: This recipe is naturally gluten-free.
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!

FAQs

Which tofu is best for this dish?

Both super-firm tofu and extra-firm tofu hold together well and are easy to work with. Super-firm tofu saves time since it doesn't need to be pressed. However, extra firm tofu that has been pressed is better at absorbing flavors.

How long does it keep?

The leftover tofu and sauce will keep in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop. Freezing isn't recommended.