Description
This Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts is a vibrant, savory dish that features crispy tofu glazed in a sweet and savory sticky garlic sauce, paired with tender Brussels sprouts roasted to perfection. A perfect combination of textures and flavors that is both satisfying and healthy.
Ingredients
Scale
- For the Sticky Garlic Tofu:
- 14 oz (400g) firm tofu, pressed and cut into cubes
- 2 tablespoons olive oil (for frying)
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 2 tablespoons maple syrup or honey
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (optional, for extra crispiness)
- 1 teaspoon sesame oil (optional, for extra flavor)
- For the Roasted Brussels Sprouts:
- 1 lb (450g) Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika (if using). Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until crispy and golden brown on the edges.
- Prepare the Tofu: While the Brussels sprouts are roasting, heat olive oil in a large pan over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden and crispy.
- Make the Sticky Garlic Sauce: In a small bowl, whisk together the soy sauce, maple syrup, minced garlic, rice vinegar, and sesame oil.
- Glaze the Tofu: Once the tofu is crispy, pour the sticky garlic sauce over the tofu. Stir well to coat all the tofu cubes. If you want the sauce to thicken more, sprinkle cornstarch over the tofu and stir to combine. Continue to cook for 2-3 minutes until the sauce has thickened and become sticky.
- Serve: Plate the sticky garlic tofu alongside the roasted Brussels sprouts. Garnish with sesame seeds or chopped green onions (optional) and serve immediately.
Notes
- If you prefer a spicier dish, you can add a pinch of red pepper flakes to the sauce or drizzle some chili oil over the tofu.
- You can swap Brussels sprouts for other vegetables such as broccoli or cauliflower if preferred.
- For an extra crunch, top the dish with toasted sesame seeds or crushed peanuts.
- This dish works great with a side of rice or quinoa for a more filling meal.
- Make sure to press the tofu to remove excess moisture for the crispiest texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying, Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 9g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0g