Crispy. Spicy. Sweet. Savory. That’s how I like my tofu. In
a word, flavorful. This recipe is derived from one I found on Cookie and Kate: https://cookieandkate.com/2014/roasted-brussels-sprouts-and-crispy-baked-tofu-with-honey-sesame-glaze/.
In my usual fashion, I followed it rather loosely. I tripled the recipe, kicked
up the spiciness, added edamame, and baked more than I needed, batch-style, so
I would be sure to have leftovers. The result was a flavor, protein, and fiber
packed dish served over rice. As good as takeout, but better for you!
Here’s the recipe.
Ingredients:
- 2
pounds Brussels sprouts (I used purple Brussels)
- 6
tablespoons olive oil
- Cayenne
pepper
- Fine grain sea salt
- 2 15-oz
blocks of organic extra-firm tofu
- ¼ cup
+ 3 tablespoons reduced sodium soy sauce
- 3 tablespoons cornstarch
- 6
tablespoons honey (maple syrup also works)
- 5
tablespoons rice vinegar
- 4
teaspoons toasted sesame oil
- ¼ cup coconut aminos
- 1 ½ tablespoons
sriracha
- 9
ounces pre-cooked edamame
- 4 cups cooked jasmine rice
- 2
tablespoons toasted sesame seeds
- 1 bunch fresh cilantro leaves, chopped
Directions:
Drain each package of
tofu. Then slice each block in half the long way so you have two equal 4x6(ish)
slices from each block, six in total. Place a cooling rack on a baking sheet
and transfer the tofu slices on top of the cooling rack. Place a clean kitchen
towel or paper towels on top and cover with a baking pan. In the pan, use
weighted items to create a tofu press. I like to use whatever is in the fridge,
but usually pickle jars and other glass-jarred condiments since they’re the
heaviest. Place the whole tray in the kitchen overnight or for at least 4
hours.
Slice the cleaned
Brussels sprouts in half. Toss with 2-3 tablespoons olive oil and sprinkle with
sea salt and cayenne pepper. Transfer to a parchment-lined baking sheet.
Remove the tofu from
the press and cut into ½ to 1” cubes. In a bowl, whisk together 3 tablespoons
soy sauce and 3 tablespoons olive oil. Toss the tofu in the dressing. Then, add
3 tablespoons of corn starch and incorporate fully until there are no more powdery
bits of cornstarch left. Pour onto a parchment-lined baking sheet.
In a 425 degree
pre-heated oven, place the Brussels sprouts on the bottom rack and the tofu on
the top rack. Bake for 35 minutes, tossing halfway through. At the end of 35
minutes, I pulled the Brussels sprouts out, cranked the oven up to 450, and
baked the tofu for an addition 5-8 minutes.
While the tofu and Brussels
bake, whisk ¼ cup soy sauce with the coconut aminos, sriracha, honey, rice
vinegar, and sesame oil. Bring to a boil and then reduce heat and simmer,
stirring frequently, until it reduces down to a syrup like consistency. This
takes about 10 minutes.
When
finished, transfer the tofu and Brussels sprouts into a large bowl and toss with
the glaze. Add in the cooked edamame. Serve over jasmine rice. Garnish with
cilantro and toasted sesame seeds.
