Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Roasted brussels sprouts and crispy baked tofu with honey-sesame glaze - cookieandkate.com

I just realized that my blog is four years (minus three days) old, which means that Cookie must be about six years old. Six years! She’s still a puppy at heart. We’re heading home to celebrate my baby brother’s twenty-first birthday this weekend. Everybody’s all grown up.

brown rice and brussels sprouts

So I’ve been blogging here for about four years. A lot has changed since my first post, but 343 posts later, Cookie is still snuggled up next to me on the couch as I type. Have I ever told you all that Cookie knows eight different tricks? This dog even dances for kale.

Brussels sprouts and tofu

Cookie also loves Brussels sprouts, but probably not as much as I do. I’ve been utterly obsessed with these glazed sprouts since I tried Taylor’s version a few weeks ago. (Side note: I got to meet Taylor on King Arthur’s Bake for Good Tour and she’s awesome.)

I added toasted sesame oil to Taylor’s sweet-and-spicy glaze and let the glaze boil down until it gets slightly syrupy. Then it really seeps down into the layers of caramelized cabbage. I also added crispy baked tofu (you gotta try it!) and rice to turn these brussels sprouts into a full meal. Each of the components requires some effort, but none is overly complicated. You can break it down to be a glazed sesame Brussels sprouts side dish if you’d like. Broccoli would make a great substitute for the sprouts if you want to change it up. The crispy baked tofu is my favorite tofu cooking method yet.

This dish reminds me of one of the Annie’s frozen meals that I used to take into my office job when I was starting this blog, the broccoli teriyaki one. Maybe you know it. This is its homemade counterpart, which would coincidentally pack great for an office lunch. And while this would make for a totally unorthodox Easter lunch, it might be just right for dinner.

How to make crispy tofuTofu tossed in arrowroot starchbrussels sproutssesame glazeExtra crispy baked tofu - cookieandkate.comRoasted brussels sprouts and crispy baked tofu with honey-sesame glaze recipe - cookieandkate.comCrispy baked tofu and brussels sprouts with honey-sesame glaze recipe - cookieandkate.com

4.8 from 9 reviews
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you're ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime. For a simple side dish, roast 2+ pounds of sprouts and skip the rice and tofu.
Ingredients
Brown rice
  • 1¼ cup brown rice, preferably short grain
Roasted brussels sprouts
  • 1½ pound Brussels sprouts
  • 1½ tablespoons olive oil
  • Fine grain sea salt
Extra crispy baked tofu
  • 1 (15 ounce) block of organic extra-firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 tablespoon arrowroot starch or cornstarch
Spicy honey-sesame glaze
  • ¼ cup reduced-sodium tamari or soy sauce
  • 3 tablespoons honey (maple syrup also works)
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Garnish
  • 2 tablespoons sesame seeds
  • Big handful fresh cilantro leaves, chopped
Instructions
  1. Prep work: Position your oven racks in the lower third and upper third of the oven. Preheat oven to 400 degrees Fahrenheit. Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
  2. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu in half lengthwise so you have two one-inch thick slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top (see photo). Top with more towel and place something heavy on top to help the tofu drain.
  3. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
  4. Transfer the drained tofu to a cutting board. Slice three long columns and five rows on each slab. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 tablespoon arrowroot starch over the tofu, and toss the tofu until the starch is evenly incorporated (no powdery spots remaining). Arrange the tofu in an even layer on a baking sheet (I lined mine with parchment paper for easier cleanup).
  5. To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside until you're ready to serve.
  6. To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
  7. To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary, until the glaze is reduced by about half (about 10 minutes). Remove from heat.
  8. To toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
  9. To assemble: Divide rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
Notes
Glazed brussels sprouts adapted from Greens and Chocolate. Tofu adapted from The Kitchn.
Definitely use reduced-sodium tamari or soy sauce, otherwise this dish will taste too salty.
Make it gluten free: This dish is gluten free as long as you use tamari, which is a gluten-free variety of soy sauce. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Simply swap maple syrup for the honey instead when making the sesame glaze.

Comments

  1. says

    Looks delish! If your photos have me SERIOUSLY craving tofu, you’ve done your job. Happy 4-year blog anniversary! So proud of all you’ve accomplished in this gorgeous internet space. KEEP DOIN’ IT.

  2. says

    This is my ideal meal. I LOVE brussels sprouts, and crispy tofu is the best. I’ll have to try this tofu baking method – I usually stir fry mine to get that crisp exterior, but that is more work (and oil) intensive than baking. Beautiful photos, as usual! :)

  3. says

    Happy (nearly) 4 year blogiversary!
    I’m so happy I found “Cookie and Kate”, even if it was only pretty recently.
    Love the look of this recipe. There’s something magical about roasted cruciferous veg :)

  4. says

    Four Years? AWE! Congrats! I just recently found your blog and love it! I also love roasted brussels sprouts so next time I make them I’ll have to add some tofu and make this because it sounds awesome!

  5. says

    Awww no way, next week is my blog’s 4 year anniversary, too!! Looks like I am in some good company ;) Yay happy blogaversary to you!

    Oh and I am totally loving this recipe, that glaze looks incredible.

  6. says

    Truth – I would have happily eaten this for easter lunch! And now I shall even more happily eat it for dinner this week. MORE happily because I won’t have to share with all of the.boy’s relatives. :P

  7. Sarah says

    Just found your blog yesterday and I’m really loving your beautiful photos and your enticing recipes! I think I pinned every single salad from your recent list of filling salads and I’m looking forward to trying them. I am also in Kansas City – a wonderful place to live!

    • says

      Thank you for the sweet comment, Sarah! It’s always nice to hear from a local. So glad you found my blog, and I hope you love all of those salads.

  8. says

    Reading the title I was a little doubtful: tofu (often so bland)? brussle sprouts (often so bitter)? But you really have turned them into a fabulous dish! It looks amazingly tasty!

  9. ginger bauerband says

    I am forwarding this recipe to the best restaurant in town, Restaurant 195/Nature’s Own. I am hopeful Chef Prim will put it on the menu!!

  10. says

    Congratulations on your four years! I’m still new to blogging…I’m only on month 4 but I’m loving it! That recipe looks absolutely delicious! I’m definitely going to have to make this soon!!! :)

  11. says

    First, congrats on 4 years!
    Second, I just made this tonight, and despite misreading the amount of Sriracha (I added 2 Tbsp instead of tsp, oops! Luckily I salvaged the glaze by increasing all the other ingredients), it was delicious. This was my first time cooking tofu, and I have to say, I’m a fan (so was the husband). Thanks for the recipe. :-)

    • says

      Thanks, Catherine! I’m glad you saved the glaze. So glad you both enjoyed the recipe. That tofu cooking method is my favorite so far.

  12. Aaron says

    Tried this tonight, was fantastic! Might replace some of the tamari in the glaze with water or low-sodium chicken stock, to cut back on the saltiness of the glaze however. Damned tasty however, this is a good one. :-)

  13. Lori says

    I made this last night. I doubled tofu, but not sauce. Family of five ate all of it! We loved it. I cook a lot with tofu, but had not tried baking with cornstarch. Thanks for great recipe!

  14. Elaine Miller says

    Yum, yum, yum. Made this a few nights ago an hubby LOVED it. I’m making it again tonight for friends coming over. I roasted a sweet potato along with the brussel sprouts since I thought the color and sweetness would compliment the sprouts. Tonight I’m mixing it up a bit and roasting sprouts, asparagus (since it’s in season), bell peppers and sweet potatoes. Should be some nice colors. Thanks for the recipe.

  15. Olivia says

    The honey-sesame glaze is delicious! I loved it just as much, if not more, the next night. Not that there were many leftovers. We devoured most of the dish the first night.

  16. Krystal says

    Delicious! My carnivore husband thoroughly enjoyed this! I love that I can always count on your recipes to be so delicious–I leave people LOVING things they thought they didn’t like. There is nothing like that veggie “aha” moment where people realize they really actually do like veggies! I doubled the recipe to use for lunches during the week and am loving it. Congratulations on 4 years and thank you for all your recipes!

  17. says

    I made this last night (over quinoa instead of brown rice) and holy moly was it delicious! I went a little overboard on the cornstarch so the tofu wasn’t perfect, but everything was still so good. I think I’ll be roasting my brussels sprouts like this all the time now!

  18. Wendy says

    I’m so grateful to have found your blog. So far, I’ve loved everything I’ve made, and the combo of Brussels and tofu prepared like this is unbeatable. I’ve been looking for a way of making tofu crisp without sautéing it in oil for…ever. I had the arrowroot powder and this will be my go-to way of preparing it. I loved this meal so much that I went ahead and ate it for two days, every meal. That’s a good sign. Thank you!

    • says

      Wendy, thank you so much for commenting! I’m so glad you’re loving the recipes. Eating the brussels sprouts/tofu dish for two days straight is a big compliment! That tofu is pretty irresistible, huh?

  19. says

    Forgot to tell ya, I made this for a gathering with friends a couple weeks ago and it was a HUGE hit. So good, lady. Really love those roast-y brussels. :)

  20. Doreen Colnaghi says

    Just had this for dinner tonight and it was as delicious as it looks! It was a lot of work, but well worth the effort. Thank you!

  21. Kate S. says

    I’m ashamed to say this was the first time I’ve ever cooked or even eaten Brussels sprouts (my mom always hated them, so we never had them growing up). Well, short version: you’re my new favorite person. This recipe was amazing!!! (And your name obvs means you’re good people) :) Thanks!

    • says

      Yes! High five, fellow Kate! So glad you loved the sprouts. I didn’t grow up eating them, either, but halved and roasted brussels are my favorite. You might also like my raw brussels slaw—it is just tiny cabbage, after all.

  22. Anna says

    I made this today and it was sooo good! I forgot the sesame seeds though, guess I got too excited when I poured the glaze, I just wanted to start eating haha. I’ve been trying lots of your recipes since I found your blog about 3 weeks ago and I’ve loved everything! Your blog is amazing and super-inspiring! :)

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