Pan-Fried Tofu With Corn

This pan-fried tofu with corn is a vibrant, comforting dish perfect for weeknight dinners when you want something quick but full of flavor. It combines crispy tofu with sweet corn and a tangy white wine sauce that feels both fresh and indulgent.

I threw this together when I had leftover tofu and frozen corn and it quickly became one of my favorite easy meals, especially when paired with good bread to soak up the sauce.

Ingredients

• 14 ounces super firm tofu: or extra firm pressed if you prefer firmer texture. Pressing removes excess moisture helping the tofu crisp up nicely
• Salt and pepper: to season and enhance all the flavors. Don't skimp on salt, it makes a big difference here
• One tablespoon cooking oil for frying: Choose a mild oil with a high smoke point like grapeseed or avocado oil. See notes for oil-free options
• One medium shallot: chopped. Shallots offer a gentle onion flavor with subtle sweetness if you can't find them use a small yellow onion instead
• Four cloves garlic: minced fresh garlic brings bright pungency that complements the sweet corn and tomato
• Two cups corn kernels: fresh corn works best but frozen can be used in a pinch. Look for plump kernels for best texture
• One large tomato: chopped, something meaty like a beefsteak or on-the-vine tomato gives the sauce nice body and acidity
• Half a cup dry white wine: such as Sauvignon Blanc adds a bright tartness and helps deglaze the pan, creating flavorful depth
• Half a cup vegan sour cream or plain unsweetened non-dairy yogurt: I prefer sour cream for the tang and creaminess but yogurt is perfectly fine
• Quarter cup chopped fresh basil: Basil adds herbal brightness that lifts the whole dish

Instructions

Build the Tofu Base:

Press the extra firm tofu if using by wrapping it in a clean kitchen towel and placing a heavy object on top for 20 to 30 minutes to squeeze out water. Slice the tofu into 8 or 9 rectangular pieces. Super firm tofu does not need pressing.

Cook the Tofu:

Heat a large skillet over medium heat and add just enough oil to coat the bottom about one tablespoon. Pat tofu dry with a towel and generously season both sides with salt and pepper. The seasoning is key here so be generous. Carefully place tofu pieces in the hot pan without crowding and cook undisturbed for about 5 minutes until golden brown. Flip and cook the other side another 5 minutes. Transfer cooked tofu to a plate.

Sauté Aromatics and Veggies:

Lower the heat slightly and add the chopped shallot to the same pan. Cook for about 3 minutes until softened and slightly translucent. Add the minced garlic and stir constantly to avoid burning for about one minute. Add the corn kernels, chopped tomato, and a pinch of salt. Stir and cook briefly until the tomato just begins to soften and break down.

Deglaze and Create Sauce:

Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Bring the mixture to a simmer and let the wine reduce by half which should take about 3 to 4 minutes. Stir in the vegan sour cream or yogurt and season with salt and pepper to taste. Remember sour cream is saltier so adjust accordingly.

Finish and Serve:

Return the browned tofu pieces to the pan and spoon some sauce over each. Turn the heat off and sprinkle freshly chopped basil over everything to add freshness. Serve hot over cooked rice or pasta, or with crusty bread for dipping. A simple side salad pairs well too.

My favorite ingredient is the white wine which really elevates the sauce by adding acidity and complexity. One time my family actually guessed the secret ingredient was something fancy. It's a humble touch that makes the dish feel special and celebratory.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan over low heat to keep the tofu crisp. Avoid microwaving as it can make tofu rubbery.

Ingredient Swaps

For a nutty twist try adding a sprinkle of toasted sesame seeds or a dash of soy sauce to the sauce. If you prefer no alcohol swap the wine for vegetable broth with a splash of lemon juice for acidity.

Serving Ideas

This tofu and corn combo pairs beautifully with fluffy jasmine rice or buttery pasta. I also love it served alongside a tangy cucumber salad or roasted vegetables for an easy full meal. Bread for mopping up sauce is always welcome.

This tofu dish is perfect for busy weeknights and can easily be tailored to what you have on hand. Enjoy the crisp textures and fresh flavors in every bite.

Frequently Asked Recipe Questions

→ What is the best tofu type for this dish?

Super firm tofu is ideal for maintaining shape while pan-frying, but extra firm tofu can work if pressed to remove excess moisture.

→ Can I cook this without oil?

Yes, using a nonstick skillet and adjusting cooking times can help; however, a light coating of oil enhances browning and flavor.

→ How do I press extra firm tofu properly?

Wrap tofu in a clean towel and weight it with a heavy object for 20-30 minutes to remove moisture before slicing.

→ What type of wine works best for cooking here?

A dry, tart white wine such as Sauvignon Blanc adds bright acidity that balances the creamy and sweet elements.

→ Can I substitute vegan sour cream with another ingredient?

Plain unsweetened non-dairy yogurt works well as a tangy alternative that blends smoothly into the sauce.

→ What are good serving suggestions?

Serve this tofu and corn medley over rice, pasta, or alongside a fresh salad or crusty bread for a well-rounded meal.