Description
A delicious and healthy dish featuring roasted Brussels sprouts and crispy tofu tossed in a flavorful honey-sesame glaze. This recipe combines caramelized vegetables and perfectly crisp tofu with a sweet and tangy sauce, making it a satisfying vegan-friendly option that’s quick to prepare and perfect for a weeknight meal.
Ingredients
Scale
Vegetables & Tofu
- 1 lb Brussels sprouts, trimmed and halved
- 1 block (14 oz) firm tofu, pressed and cubed
Seasonings & Coatings
- 2 tbsp olive oil (divided)
- 2 tbsp cornstarch (divided)
- 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 ensure easy cleanup and prevent sticking.
- Toss Brussels Sprouts: In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Arrange them on one side of the prepared baking sheet for roasting.
- Prepare Tofu: Coat the cubed tofu with the remaining 1 tablespoon of olive oil, 1 tablespoon of cornstarch, salt, and pepper. Spread the tofu cubes evenly on the other side of the baking sheet, keeping them separate from the Brussels sprouts.
- Roast: Place the baking sheet in the oven and roast for 25-30 minutes, flipping both the Brussels sprouts and tofu halfway through the cooking time until the sprouts are caramelized and the tofu is crispy on the outside.
- 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 simmer over medium heat, stirring occasionally.
- Thicken Glaze: Add the dissolved cornstarch mixture to the saucepan and cook for 1-2 minutes, continuing to stir until the glaze thickens. Remove from heat once thickened and glossy.
- Combine and Toss: Transfer the roasted Brussels sprouts and tofu to a large mixing bowl. Pour the honey-sesame glaze over them and gently toss to coat evenly.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top for garnish. Serve the dish warm as a main or side dish.
Notes
- Pressing the tofu helps remove excess moisture for crispier texture.
- For a gluten-free version, use tamari instead of soy sauce.
- Maple syrup can substitute for honey to keep the dish vegan.
- Adjust sweetness or tanginess of the glaze by modifying honey and vinegar quantities.
- Make sure to flip the sprouts and tofu halfway through roasting for even cooking.
