Silken Tofu in Brown Butter and Sage
Ingredients
- 1 block (14 oz)silken tofu (soft or extra-soft)
- 4 tablespoonbutter
- 8 leavesfresh sage
- 3 clovesgarlic
- 2 tablespoonsoy sauce
- 1 teaspoonrice vinegar
- ·kosher salt
- ·black pepper
- 1 tablespoonneutral oil
Prep
- 01
Mince 3 cloves garlic
- 02
Stack 8 sage leaves and cut into thin ribbons (or leave whole if you prefer)
Method
- 01
Gently remove tofu from packaging and drain excess liquid. Carefully cut into 4 thick slices and arrange on a plate lined with paper towels. Let sit while you prepare the brown butter (about 5 minutes).
- 02
Heat oil in a large nonstick skillet over medium heat. Once shimmering, carefully slide tofu slices into the pan. Cook undisturbed for 3 minutes until the bottoms are lightly golden, then flip and cook the other side for 3 minutes. Transfer to a serving plate.
- 03
Reduce heat to medium. Add butter to the same pan and let it melt, swirling occasionally. Once foaming, add sage leaves and sliced garlic. Cook for 2 to 3 minutes, stirring gently, until the butter turns nutty brown and the sage is fragrant and crisp.
- 04
Pour in soy sauce and rice vinegar, stirring to combine. Season with a pinch of salt and black pepper to taste. Pour the brown butter sauce over the tofu and serve immediately over steamed rice or with crusty bread.
Spice Tips
To add warmth, finish with a pinch of red pepper flakes or a few drops of hot sauce drizzled over the top. A squeeze of fresh lemon or a dash of white miso paste stirred into the brown butter deepens the savory notes.
This dish celebrates tofu's delicate texture rather than masking it. Silken tofu is essential here—firm tofu will be too dense. Serve over steamed white or brown rice, or with crusty bread to soak up the brown butter sauce. Leftovers can be gently reheated in a low oven.