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Dinner

Chardonnay Tofu on the Stove

This simple Chardonnay Tofu recipe comes together in less than 30 minutes and is such a wholesome and flavor-packed dinner

  • 4 servings
  • Prep 5 minutes
  • Cook 20 minutes
  • Total 25 minutes
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Chardonnay Tofu on the Stove

I recently posted a recipe for my Marry Me Tofu that went viral on Instagram with well over a million views! I loved that recipe so much that I wanted to create another version of it with a slightly different flavor profile.

Enter this simple but SATISFYING Chardonnay Tofu!

I’ve been seeing a version of this dish (but made with chicken) all over social media lately so I was especially excited to make my own vegetarian version of it. WORTH KEEPING how it turned out and the tofu has SO much flavor because of that tasty sauce.

Typically, my tofu recipes have you marinate the tofu before cooking because it genuinely does make a big difference in most recipes. HOWEVER, we’re skipping the marinade in this one.

The sauce is so savory that I felt like a marinade was simple not necessary. PLUS, it genuinely cuts down on the prep time of this method and make it come together in half the time.

Of course, I have a WHOLE blog post about how to marinate tofu (with 6 different flavor options) if you’d like to go that route. THIS garlic butter tofu recipe has a simple marinade that would also work nicely with this dish and flavor profile.

Either way, I KNOW that you’re going to love the simple chardonnay sauce SO MUCH. I could eat it with a spoon. I made sure that the recipe makes plenty of the sauce so that there’s extra for drizzling on your veggies and whatever sides you serve this with (or, as mentioned before, shoveling in your mouth with a spoon).

tofu slice cut in the shape of a chicken breast and topped with a chardonnay creamy sauce. The tofu is laying on top of a bed of mashed potatoes with broccolini on the side and lemon slices in the corner of the plate

One Last Bite

Be sure to save this dish! A regular here to see your satisfying creations and share the tastiest feedback. SO, if you make this dish and you love it, please remember to tag me on Instagram @! I can’t wait to see you sharing this dish! 🙂

More simple tofu recipes you’ll love:

The recipe

Chardonnay Tofu on the Stove

This simple Chardonnay Tofu recipe comes together in less than 30 minutes and is such a wholesome and flavor-packed dinner option! Worth keeping prepping the tofu to kind of mimic meat but you can also jut cut it into slices and serve it that way.

  • 4 servings
  • Prep 5 minutes
  • Cook 20 minutes
  • Total 25 minutes

Ingredients

  • 1 15 oz block of extra/ truly-firm tofu (pressed as needed)
  • 1 ½ cups of Chardonnay wine (or other dry white wine)
  • 1 ½ cups of vegetable broth
  • 1 medium shallot (finely minced)
  • 2 cloves of garlic (finely minced)
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter (I used unsalted, divided)
  • 1 tablespoon of lemon juice
  • 1 teaspoon of dijon mustard
  • ⅓ cup of heavy cream*
  • ½ tablespoon of cornstarch (optional but recommended)
  • Fresh herbs for garnish

Method

  1. 1

    Start by prepping the tofu by cutting it into 3-4 even pieces longways (see video for reference). If you’d like to cut it into chicken like pieces then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges.

  2. 2

    In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Once hot, add in the tofu and saute for 4-5 minutes on each side or until a nice golden brown color. Remove from the skillet.

  3. 3

    Return the skillet to the heat over medium and add in the shallot and garlic and cook for 4 minutes. Add in the chardonnay to deglaze the pan and bring to a simmer. Continue to cook, stirring every couple of minutes, until it reduces by half, about 5 minutes.

  4. 4

    Stir in the veggie broth and bring back to a rapid simmer. Let reduce for an additional 5 minutes. Remove ¼ cup of the sauce to a measuring cup and whisk in the cornstarch (this step is optional but helps get the sauce extra thick and creamy). Pour the cornstarch mixture back into the pan along with the remaining butter, lemon juice, dijon, and cream. Stir to combine and let simmer for another minute or until the sauce is nice and thick.

  5. 5

    Remove from the heat and stir in the cream until fully combined. Add the tofu back in to heat it up slightly. Serve with your go-to sides and ENJOY!

Cook notes

*To make vegan: you can use vegan butter and a vegan cream/ full fat coconut cream.

Dinner

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