It says a lot when I make a specific meal twice in one week–and not to perfect a recipe but because it’s already perfect. As a matter of fact, I can’t remember the last time I was so inspired. But the Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze from Cookie and Kate is one of those recipes that I ended up craving.
I realize that I just lost some of you with the word “tofu” and others by the mere length of the recipe title but please, I beg, stick with me. This is a vegetarian dish that will satisfy the carnivores because it has texture and taste galore. The tender, caramelized Brussels sprouts and extra-crispy tofu, all coated in a sticky glaze and served over brown rice, is a complete meal.
If you are over the tofu hump and have read past the lengthy recipe title, then I have just one more concession that I ask of you. And that is, do not be scared off by the number of recipe steps. Each one is simple and as a matter of fact, both the sprouts and the tofu cook in the same oven at the same time. Just trust me. Give this one a try and I will be smugly awaiting your positive reviews. Enjoy!
NOTE: Be warned, even if you cleverly hide these leftovers in the way back of your fridge, your spouse will come home late after an evening of, let’s say…hockey, and will seek and devour. Your next day’s lunch will be no more.
- 1 1/4 cup brown rice, preferably short grain
- 1 1/2 lbs Brussels sprouts
- 2 1/2 Tbls olive oil, divided
- kosher salt
- 1 (15 oz) block of extra-firm tofu
- 1/4 c plus 1 Tbls reduced sodium soy sauce or tamari (which is gluten free)
- 1 Tbls cornstarch
- 3 Tbls honey
- 2 Tbls rice vinegar
- 2 tsp toasted sesame oil
- 1-3 tsp chili garlic sauce or sriracha (depending on desired spice level)
- 2 Tbls toasted sesame seeds
- handful of fresh cilantro leaves, chopped
- Cook rice according to package directions, or better yet in your rice cooker.
- Position oven racks in the lower third and upper third of oven. Preheat to 400F.
- Slice tofu in half lengthwise so that you have two one-inch thick slabs. Transfer tofu to a plate lined with paper towels. Fold the towel over one tofu slab, then place the other slab on top. Top with more paper towels and a weighted plate. The purpose is to drain and press to tofu for 15 minutes to an hour. I left my tofu weighted and draining for 2 hours and it was great.
- Trim nubby ends off the Brussels sprouts and cut in halves lengthwise. Toss the sprouts with 1 Tbls olive oil, arrange on a baking sheet (flat sides down) and sprinkle with kosher salt.
- Transfer the drained tofu to a cutting board. Slice each slab into three long columns and five rows across. Whisk together, in a medium bowl, 1 Tbls olive oil and 1 Tbls soy sauce or tamari. Add tofu cubes and toss to coat. Sprinkle 1 Tbls cornstarch over the tofu and toss until evenly incorporated (no powdery spots remaining). Arrange tofu in an even layer on a baking sheet. I lined mine foil for easier clean-up.
- Transfer the pan of sprouts to the lower oven rack and the pan of tofu to the top rack. Bake for 25-30 minutes, tossing the contents of each pan halfway through cooking time. Both the sprouts and tofu should be deeply golden on the edges.
- Meanwhile, make the glaze in a small saucepan by whisking the 1/4 cup soy sauce or tamari, honey, vinegar, sesame oil and chili sauce or sriracha, to taste (you can always add more spice to individual servings after the dish is cooked). Bring glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary., until the glaze is reduced by about half (approximately 10 minutes). Remove from heat.
- To serve, divide rice and top each serving with sprouts and tofu and drizzle with glaze. Finish each plate with a generous serving of sesame seeds and a small handful of chopped cilantro. Enjoy!