If you’ve ever craved a dish that’s bursting with bold flavors and perfect textures, the Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe is exactly what you need to try next. This vibrant, comforting meal brings together the irresistible crispiness of tofu coated in a luscious garlic-infused sticky glaze paired with Brussels sprouts roasted to tender, caramelized perfection. With just the right hint of sweetness, tang, and a touch of heat, this recipe transforms simple ingredients into a mouthwatering experience that’s both nourishing and exciting for your taste buds.
Ingredients You’ll Need
This Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe thrives on a handful of simple yet essential ingredients, each carefully chosen to deliver incredible taste, texture, and vibrant color. From the tofu’s golden crust to the leafy green crunch of Brussels sprouts and the flavorful sticky sauce, every item plays an important role in making this dish unforgettable.
- Extra-firm tofu: Provides the perfect foundation that crisps beautifully when pressed and pan-fried.
- Cornstarch: Helps ensure your tofu gets irresistibly crispy on all sides.
- Vegetable oil and sesame oil: These oils add richness and that toasty sesame flavor that makes the sauce pop.
- Brussels sprouts: Halved and roasted, they offer a satisfying caramelized crispness with subtle bitterness.
- Olive oil, salt, and pepper: The classic trio for seasoning those Brussels sprouts just right.
- Garlic and fresh ginger: Aromatic powerhouses that bring punchy warmth and zest to the sauce.
- Low-sodium soy sauce: For a savory umami base without overwhelming saltiness.
- Maple syrup: Adds natural sweetness balanced perfectly against the tang and heat.
- Rice vinegar: Brings a lively acidity to brighten the entire dish.
- Sriracha (optional): A hint of heat to ignite your taste buds, customizable to your spice preference.
- Cornstarch slurry: Thickens the sticky garlic sauce to coat the tofu silky and perfectly.
- Chopped green onions and sesame seeds: The ideal garnish for extra texture, fresh flavor, and visual appeal.
How to Make Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe
Step 1: Roast the Brussels Sprouts to Golden Perfection
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius), setting the stage for those Brussels sprouts to transform from fresh and grassy to caramelized and crisp. Toss halved Brussels sprouts with olive oil, salt, and pepper, ensuring every bite will have a well-seasoned, rich flavor. Arrange them cut side down on a baking sheet; this maximizes browning and crunch. Roast for 25 to 30 minutes, flipping halfway through so both sides get that irresistible golden edge. The combination of roasting time and heat will coax out their natural sweetness while still keeping a satisfying crisp.
Step 2: Prepare the Tofu for Pan-Frying
The secret to perfectly crispy tofu lies in the pressing and coating. Press the extra-firm tofu to squeeze out all excess moisture—this step cannot be skipped if you want that golden crust. Once dry, cut the tofu into cubes and toss them evenly in 2 tablespoons of cornstarch, which acts like a magic dust to create a crunch when fried. This simple coating is key to giving your tofu that delightful texture in every bite.
Step 3: Pan-Fry the Tofu Until Crispy and Golden
In a large nonstick skillet, heat a blend of vegetable oil and sesame oil over medium-high heat. Using two types of oil boosts flavor while ensuring a good cooking temperature for crisping. Place the tofu cubes in a single layer to avoid steaming, letting each side pan-fry for 3 to 4 minutes until gloriously golden and crispy. Patience pays off here because turning the tofu too often won’t let those beautiful crusts develop.
Step 4: Create the Sticky Garlic Sauce
Once the tofu is removed, reduce the heat to medium and add freshly minced garlic and grated ginger to the same pan. Sauté for about 30 seconds—just enough to release their fragrant aromas without burning. Then whisk in the soy sauce, maple syrup, rice vinegar, and optional sriracha, stirring to blend those flavors into a harmonious sauce. Finally, pour in the cornstarch slurry and cook, stirring continuously for 1 to 2 minutes until the sauce thickens into a glossy, sticky coating that’s ready to cling deliciously to each tofu cube.
Step 5: Toss the Tofu in the Sauce and Serve
Return the crispy tofu cubes to the skillet, gently tossing them so each piece is drenched in the sweet and savory garlic sauce. This final step seals in the flavor and adds an incredible sticky glaze that’s downright addictive. Serve your tofu hot alongside those oven-roasted Brussels sprouts and don’t forget to sprinkle them both with chopped green onions and sesame seeds for that finishing touch that pulls it all together.
How to Serve Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe
Garnishes
Adding fresh garnishes elevates this dish both visually and flavor-wise. Sprinkle chopped green onions for a crisp burst of herbaceous freshness and scatter toasted sesame seeds for a nutty crunch that pairs perfectly with the sticky garlic glaze. These simple touches turn a lovely meal into something that sings on the plate.
Side Dishes
While this Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe is a complete and satisfying dish on its own, serving it alongside fluffy steamed rice or nutty quinoa transforms it into a wholesome, balanced meal. The grains soak up the flavorful sauce, making every bite a harmony of taste and texture you’ll want to savor.
Creative Ways to Present
Looking to impress? Serve this dish atop a bed of lightly dressed mixed greens for a vibrant contrast that adds color and crunch. Alternatively, pile the tofu and Brussels sprouts into warm tortillas for a fun twist or arrange everything bento-style with pickled vegetables for an Instagram-worthy spread that’s as joyous to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
Leftovers of this delicious Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe keep well in an airtight container in the refrigerator for up to 3 days. The sauce soaks wonderfully into the tofu overnight, enhancing flavors even more, while the Brussels sprouts maintain a pleasant texture.
Freezing
You can freeze the tofu and sauce separately from the Brussels sprouts for best results. Place the tofu with sauce in a freezer-safe container and freeze for up to one month. The Brussels sprouts are best freshly roasted, but can be frozen if necessary in a separate container for up to 2 weeks. Just thaw slowly in the fridge before reheating.
Reheating
To reheat, gently warm the tofu and sauce on the stovetop over low heat, stirring occasionally until heated through. Reheat Brussels sprouts in a hot oven or air fryer for a few minutes to bring back their crisp edges. Avoid microwaving if you want to keep that lovely texture intact.
FAQs
Can I use tofu that’s not extra-firm for this recipe?
While extra-firm tofu is ideal because it crisps well and holds its shape, you can use firm tofu if pressed well, but it may be slightly softer and less crunchy in the final dish.
Is it necessary to press the tofu?
Absolutely! Pressing removes excess moisture, which is crucial for achieving that golden, crispy exterior when pan-frying. Without pressing, the tofu tends to steam rather than brown.
What can I substitute for maple syrup?
You can swap maple syrup with honey, agave nectar, or even brown sugar to maintain the sweet balance of the sauce depending on your preference or dietary needs.
Can I make this recipe gluten-free?
Yes! Simply use tamari or a gluten-free soy sauce alternative to keep the dish gluten-free without compromising on the rich umami flavor.
How spicy is this dish with sriracha?
The amount of sriracha can be adjusted to your liking, from mild to a noticeable kick. If you prefer less heat, reduce or omit it entirely—the dish still sings without it.
Final Thoughts
This Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe is one of those rare meals that feels like a cozy hug on a plate while staying vibrant, fresh, and exciting. It’s the perfect way to enjoy plant-based cooking that’s lively in flavor and texture without any fuss. I warmly encourage you to give this recipe a try and watch how simple ingredients come together to make something utterly delightful for your family and friends.
Print
Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
This Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts recipe offers a flavorful and healthy vegan main dish featuring crispy tofu coated in a rich, sticky garlic sauce paired with perfectly roasted, caramelized Brussels sprouts. Easy to prepare and packed with texture and umami, it’s a delightful meal suitable for gluten-free diets when using tamari.
Ingredients
Tofu
- 1 (14-ounce) block extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Brussels Sprouts
- 3 cups Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare and Roast Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them cut side down on a baking sheet and roast for 25–30 minutes, flipping halfway through, until they are golden and crispy on the edges.
- Coat and Pan-Fry Tofu: While the Brussels sprouts roast, toss tofu cubes with 2 tablespoons of cornstarch until evenly coated. Heat vegetable oil and sesame oil in a large nonstick skillet over medium-high heat. Place tofu in a single layer and pan-fry for 3–4 minutes per side until golden and crispy. Remove tofu from the skillet and set aside.
- Make the Sticky Garlic Sauce: Reduce the skillet heat to medium. Add minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant. Stir in soy sauce, maple syrup, rice vinegar, and sriracha, bringing the mixture to a simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
- Toss Tofu in Sauce: Return the crispy tofu to the skillet. Toss gently to coat each piece evenly with the sticky garlic sauce.
- Serve: Plate the sauced tofu alongside the roasted Brussels sprouts. Garnish with chopped green onions and sesame seeds for an added burst of flavor and texture. Serve hot and enjoy!
Notes
- Press the tofu thoroughly to remove excess moisture for optimal crispiness.
- Maple syrup can be substituted with honey or agave syrup.
- Adjust the amount of sriracha to control the spice level.
- Serve with rice or quinoa to make the meal more filling and complete.
