Crispy Tempura Tofu with Creamy Mushroom Sauce and Mashed Potatoes

This crispy tempura tofu is a game-changer for tofu lovers and skeptics alike. Coated in a light tempura batter and pan-fried until golden, each bite shatters into a tender interior that soaks up the rich, creamy mushroom-dill sauce. On the side, silky mashed potatoes, buttery peas with fresh dill and a sweet-tart cranberry jam create a balanced, comforting plate.

Best of all, this satisfying vegetarian meal comes together in just 40 minutes. The combination of textures and flavors-crunchy, creamy, buttery and tangy-makes it a weeknight winner that feels special enough for company.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

2 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Open and drain tofu; press out excess water with paper towels. Dice into ½-inch cubes. Roughly chop dill.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid, then drain and return potatoes to pot. Mash with half the crème fraîche until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, in a large bowl, combine tempura batter mix, ⅓ cup cold water and ½ teaspoon salt. Stir until smooth; if too thick, add more water 1 tablespoon at a time until it reaches a pancake-batter consistency. Stir tofu into batter until fully coated.
4. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot (a drop of batter sizzles), add coated tofu in a single layer (work in batches if needed). Cook until golden brown, 2-3 minutes per side. Transfer to a paper-towel-lined plate and season immediately with salt and pepper.
5. Meanwhile, heat a drizzle of oil in a small pot over medium heat. Add peas and 1 tablespoon butter; cook until peas are warmed through, 1-2 minutes. Turn off heat; stir in half the dill and half the garlic powder. Season with salt and pepper.
6. Melt 1 tablespoon butter in a second small pot over medium-high heat. Sprinkle half the flour over melted butter; cook, stirring constantly, until smooth, 30-60 seconds. Whisk in stock concentrates, mustard and ½ cup water until combined. Bring to a simmer and cook, stirring occasionally, until thickened, 1-2 minutes. Whisk in remaining crème fraîche. Season with salt and pepper.
7. If necessary, reheat mashed potatoes over medium heat, adding a splash of water if stiff. Divide tofu, mashed potatoes, peas and jam between plates. Spoon mushroom sauce over tofu. Garnish with remaining dill.

Recipe Tips

FAQ

Can I use a different type of tofu?

Firm or extra-firm tofu works best for this recipe because it holds its shape and gets crispy. Silken tofu is too soft and will fall apart.

Can I make this recipe gluten-free?

Yes, use a gluten-free tempura batter mix and substitute the flour with a gluten-free all-purpose blend. Ensure your stock concentrates and mustard are gluten-free as well.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the tofu in an oven or air fryer to restore crispiness.