Crispy Tofu and Roasted Brussels Sprouts with Honey Sesame Glaze
Recipe type: tofu
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A delicious vegetarian meal with crispy tofu, Brussels Sprouts, and a tasty glaze over top of rice.
  • 1 lb. Brussels Sprouts
  • 1 T. olive oil
  • salt and black pepper
  • 3 garlic cloves, minced
  • 1 block extra firm tofu
  • 1 T. olive oil
  • 1 T. soy sauce
  • 1 T. cornstarch
  • ¼ c. soy sauce
  • 2 T. honey
  • 2 T. rice vinegar
  • 2 t. sesame oil
  • 1 t. chile paste
  • sesame seeds
  • 2 c. rice, cooked
  1. Preheat the oven to 400 degrees.
  2. Cut the Brussels Sprouts in half and toss them with the olive oil, salt, pepper, and garlic. Spread out on a baking sheet.
  3. Press the water out of the tofu then cut it into 3 slices. Cut each slice into 4 strips and then into 4 cubes.
  4. Toss the tofu with the olive oil, soy sauce, and cornstarch. Spread out on a second backing sheet.
  5. Bake the tofu and Brussels Sprouts for 30 minutes, stirring after 15 minutes.
  6. Meanwhile, whisk the soy sauce, honey, rice vinegar, sesame oil, and chile paste in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer for 15 minutes.
  7. When ready to serve place a half cup of rice into each of 4 bowls. Divide the tofu and Brussels Sprouts between the bowls. Drizzle the glaze on top and sprinkle with sesame seeds.
Recipe adapted from Cookie+Kate
Recipe by Hezzi-D's Books and Cooks at