Description
This delicious Roasted Brussels Sprouts and Crispy Tofu dish features caramelized Brussels sprouts and perfectly crispy tofu cubes, all coated in a flavorful honey-sesame glaze. A perfect plant-based entrée or side that’s both satisfying and vibrant, blending sweet, savory, and tangy notes with a crispy texture contrast.
Ingredients
Scale
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Tofu
- 1 block (14 oz) firm tofu, pressed and cubed
Oils and Starches
- 2 tbsp olive oil (divided: 1 tbsp for Brussels sprouts, 1 tbsp for tofu)
- 2 tbsp cornstarch (divided: 1 tbsp for tofu coating, 1 tsp for glaze thickening)
Seasoning
- Salt and pepper, to taste
Honey-Sesame Glaze
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp cornstarch dissolved in 2 tbsp water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Brussels Sprouts: Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on one side of the baking sheet.
- Prepare Tofu: Coat cubed, pressed tofu with the remaining 1 tablespoon olive oil, 1 tablespoon cornstarch, salt, and pepper. Arrange the tofu cubes on the other side of the baking sheet to ensure even roasting.
- Roast: Place the baking sheet in the oven and roast for 25-30 minutes, flipping the Brussels sprouts and tofu halfway through. Roast until the Brussels sprouts are caramelized and the tofu is golden and crispy.
- Make the Glaze: While roasting, combine soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring the mixture to a gentle simmer over medium heat.
- Thicken the Glaze: Stir in the cornstarch dissolved in water and cook the glaze for 1-2 minutes until it thickens, then remove from heat.
- Combine and Toss: Transfer the roasted Brussels sprouts and tofu to a large bowl. Pour the honey-sesame glaze over them and toss gently to coat all pieces evenly.
- Garnish and Serve: Sprinkle with sesame seeds and chopped green onions for added flavor and crunch. Serve warm for the best taste.
Notes
- Press tofu well beforehand to remove excess moisture for maximum crispiness.
- Use tamari instead of soy sauce for a gluten-free version.
- Maple syrup is a great substitute for honey to make this dish vegan.
- Make sure to flip Brussels sprouts and tofu halfway through roasting for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
