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
Scale
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.
