Description
This delightful recipe features roasted Brussels sprouts and crispy tofu coated in a luscious honey-sesame glaze, offering a perfect balance of savory, sweet, and nutty flavors. Easy to prepare and packed with texture, it’s an ideal vegetarian dish for a healthy and satisfying meal.
Ingredients
Scale
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Tofu
- 1 block (14 oz) firm tofu, pressed and cubed
Oils & Seasonings
- 2 tbsp olive oil
- Salt and pepper, to taste
Coating
- 2 tbsp cornstarch
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 prepare for roasting.
- Toss Brussels Sprouts: In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper to evenly coat. Arrange them on one side of the prepared baking sheet.
- Prepare Tofu: Coat the cubed tofu with 1 tablespoon of olive oil, cornstarch, salt, and pepper to create a crispy coating. Spread the tofu on the other side of the baking sheet, ensuring pieces are spaced out.
- Roast: Roast both Brussels sprouts and tofu in the preheated oven for 25 to 30 minutes, flipping them halfway through. Roast until the Brussels sprouts are caramelized and the tofu turns 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 gentle simmer over medium heat.
- Thicken Glaze: Add the cornstarch-water mixture to the simmering sauce and cook for 1 to 2 minutes until the glaze thickens to a syrupy consistency. Remove from heat.
- Combine and Serve: Transfer the roasted Brussels sprouts and tofu to a large mixing bowl. Pour the honey-sesame glaze over them and toss until everything is evenly coated.
- Garnish: Sprinkle with sesame seeds and chopped green onions for extra flavor and presentation. Serve warm and enjoy!
Notes
- To make the recipe vegan, substitute honey with maple syrup and use tamari instead of soy sauce to keep it gluten-free.
- Press the tofu well to remove excess moisture for crispier results.
- You can add chopped nuts like cashews or peanuts for extra crunch if desired.
- This dish pairs well with steamed rice or quinoa for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
