Crispy tofu with a light tarragon white wine sauce that’s simple, flavorful, and just a little elevated.
Crispy Tofu with Tarragon White Wine Sauce: A French-Inspired Bistro Dish
This Crispy Tofu with Tarragon White Wine Sauce just screams spring to me. I really wanted to use flavors like white wine and tarragon and create something French-inspired, probably influenced by our trip to Paris a few months ago—the food there is just incredible. This tofu is such a great 20-minute dinner that uses really simple but elegant ingredients—Dijon, lemon, shallot, and white wine. The sauce is so good, and I think this makes such a great main dish served with a salad, roasted veggies, or even some French-inspired lentil soup!
Why You’ll Love This Recipe
Quick and simple. Comes together in about 20 minutes but feels elevated.
Crispy + saucy. Golden tofu with a light, flavorful sauce on top.
French-inspired flavors. White wine, shallot, Dijon, and tarragon just work.
Naturally plant-based. No swaps needed, it’s already there.
Easy to pair. Works with salads, roasted veggies, or something warm on the side.
Ingredient Highlight: Tarragon
Tarragon is what really gives this dish that French-inspired feel. It has a slightly sweet, almost licorice-like flavor that’s subtle but distinct, and it’s a staple in classic French cooking. You’ll often see it in sauces like béarnaise or vinaigrettes, or paired with chicken and creamy mustard dishes in classic French cooking. Fresh tarragon works best here—it’s more delicate and aromatic, especially when combined with white wine, Dijon, and lemon. It’s one of those herbs that instantly elevates a dish with very little effort.
Madly Delicious Must-Know Tips & Questions
- Press and dry the tofu well. This is key for getting it crispy.
- Don’t skip dredging evenly. A light, even cornstarch coating makes all the difference.
- Let the wine reduce. This helps cook off the sharpness and builds flavor.
Can I use dried tarragon?
Fresh is best here, but you can use dried—just use less since it’s more concentrated.
What wine should I use?
A dry white wine works best—nothing too sweet.
Can I make this ahead?
You can prep the sauce ahead, but the tofu is best fresh so it stays crispy.
Let’s Dish: Did You Know?
Tarragon has been used in cooking for centuries and is believed to have originated in Central Asia before making its way to Europe. The French fully embraced it and turned it into a staple herb, especially in classic sauces and herb blends that are still used today. It’s actually one of the key herbs in the traditional French “fines herbes” mix, known for finishing dishes with fresh flavor. Interestingly, tarragon was once used for medicinal purposes and was even believed to help with digestion. Today, it’s known as one of the most distinctive herbs in French cuisine, adding a subtle but unmistakable flavor to dishes.
Looking for a 20-minute plant-based meal that actually feels elevated? Then try my Crispy Tofu with Tarragon White Wine Sauce!
It’s golden, crispy, and finished with a bright, herby sauce that comes together fast. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More 20-Minute Meal Recipes
Lentil Taco Salad with Spicy Crema
Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes)
Crispy Tofu with Tarragon White Wine Sauce
Equipment
- Medium saute pan
Ingredients
- 1 (8-ounce) block extra-firm tofu, pressed and patted dry (cut in half widthwise; save the rest for another use)
- 3 tbsp cornstarch
- Salt and black pepper
- Oil, for pan searing
Tarragon White Wine Sauce
- 1 tbsp olive oil
- 1 small shallot, finely diced
- ¼ cup dry white wine
- ⅓ cup low-sodium vegetable broth (use one without tomato)
- 1 tbsp salted plant-based butter
- 1½ tsp Dijon mustard
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tbsp fresh tarragon, chopped
- Pinch of salt, adjust to taste
Instructions
- Prep the Tofu: Cut the 8-oz block of tofu in half. Generously season all sides with salt and black pepper, pressing it into the tofu.
- Coat & Sear the Tofu: Add 3 tbsp cornstarch to a plate. Dredge each piece of tofu, coating all sides evenly. Heat oil in a pan over medium heat and pan sear until golden and crispy, about 3–4 minutes per side. Quickly sear the edges as well. Remove and place on a rack or paper towel.
- Start the Sauce: Lower the heat slightly. Add 1 tbsp olive oil to the pan, then add the shallot and sauté until softened and fragrant.
- Deglaze & Reduce: Pour in ¼ cup white wine and let it reduce by about half.
- Build the Sauce: Add ⅓ cup vegetable broth, lemon zest, lemon juice, 1½ tsp Dijon, and 1 tbsp plant-based butter. Cook until the sauce starts to slightly thicken.
- Finish with Tarragon: Stir in 1 tbsp fresh tarragon and a pinch of salt. Taste and adjust as needed. The sauce should reduce slightly but still be pourable—add a splash more broth if needed.
- Serve: Plate the tofu and spoon the sauce over each piece.