You’re looking at roasted Brussels sprouts and crispy baked tofu over brown rice, drizzled with an irresistible honey-sesame glaze that brings it all together. This recipe features a few staple Asian ingredients, but it’s not one you’ll find on a takeout menu.
Have you made this recipe already, by chance? It’s one of my favorites from four years ago, but I was afraid the photos weren’t doing it justice. Over the weekend, it got some new beauty shots, and I’m sharing it again with some new notes!
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.
While this recipe requires making several components, I love how the recipe comes together. You can bake the Brussels and the tofu in the oven at the same time, which might seem complicated at first glance, but it’s absolutely not! While those bake, the rice and glaze will be simmering on the stove. Then, it’s assembly time and dinner time.
In fact, I love this recipe so much that it inspired one of the recipes in my cookbook—the Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce on page 175. I get hungry just looking at its photo. So good!
Change It Up
This recipe is quite versatile! I’d suggest making it as-is the first time, and then you can play around with these ideas.
- You can easily change up this recipe by choosing to use different vegetables (broccoli and bell pepper were fantastic in my cookbook recipe).
- You could also drizzle the recipe with peanut sauce instead of the honey-sesame glaze.
- Or, increase the sprouts to 2 pounds, omit the tofu and rice, and you’ll have an irresistible Brussels sprout side dish (better yet, follow my Kung Pao Brussels sprouts recipe).
Please let me know how the recipe turns out for you in the comments! I’m always so happy to hear from you.
Watch How to Make Roasted Brussels Sprouts & Crispy Baked Tofu with Honey-Sesame Glaze
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 main servings 1x
- Category: Entree
- Method: Stovetop and baked
- Cuisine: Asian
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.
- 1 ¼ cup brown rice, preferably short grain
Roasted brussels sprouts
- 1 ½ pounds Brussels sprouts
- 1 ½ tablespoons extra-virgin olive oil
- Fine grain sea salt
Extra crispy baked tofu
- 1 block (15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin 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 or maple syrup
- 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)
- 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
- Big handful fresh cilantro leaves, torn by hand
- Prep work: Position your oven racks in the lower third and upper third of the oven.Preheat oven to 400 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking). 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.
- Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with an absorbent lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
- 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.
- Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
- 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, partially covered, until you’re ready to serve.
- 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.
- 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. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
- To assemble: Divide the 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.
Glazed brussels sprouts adapted from Greens and Chocolate. Tofu adapted from The Kitchn.
*Tamari note: Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. 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.
Our family loves Brussels Sprouts and I love that this recipe incorporates them instead of just eating them as a side dish. I added a bell pepper to the pan of sprouts for the last 15 minutes. We will make this one again soon!
I like that idea! Thank you for sharing, Devon.
I’ve had this recipe marked for TWO YEARS to make! I can’t believe I waited that long! I was so happy with how the tofu and sprouts turned out (I previously haven’t had success with cooking more than one item in my oven so I was hesitant). The glaze was amazing! My husband kept saying throughout the meal how much he liked it. I’m not sure I cooked it long enough though because even though I thought it had reduced significantly it seemed still too liquidy so I added in some tapioca starch and that definitely thickened it up. I used the maple in it. Thank you again for another great recipe!
I’m excited you finally decided to make it, Deidre! Thank you for your review.
fantastic. Next time I will make more glaze and roast the sesame seeds for extra crunch.
Absolutely fabulous! Even my sometimes fussy better half enjoyed it. Made it for dinner last night and had the leftovers tonight. What a wonderful meal – even though we were out of cilantro. I toasted the sesame seeds before sprinkling on top. Thank you for sharing this, Kate. I love discovering recipes that I can make over and over again and know that they will be well received.
I’m delighted you love this one and plan to make it again. Thank you for your review, Bob!
I really enjoyed this recipe the first night, but I have to say, the left overs are even better! I think it gave the glaze a chance to mellow and combine and become extra delicious. I love sauce, so next time I will make a bit more of the glaze and do it ahead of time so it can mellow. Thank you for this “keeper” of a recipe!
You’re welcome, Lynn! Thank you for your review.
This was delicious! The only thing I did differently was I cooked on the stovetop instead of roasting in the oven. I often cook sprouts in a large hot skillet, face-down until they sear, then flip and cook perfectly. I cooked the tofu in the skillet too and omitted the corn starch. As long as my pan is hot and I don’t try to flip the tofu too soon, it goes well. Based on comments, I thought I might need more glaze, but decided to make more if and when needed. Was not a problem – suggested amount was perfect. I got 5-6 servings from this.
Thank you for sharing!
This was delicious! I made the tofu with roasted broccoli, onion and red bell pepper and served over quinoa. I was looking for a good tofu recipe and this was it; crispy on the outside and soft on the inside. The sauce was to die for. Thank you!
You’re welcome, Lorri! I’m excited you enjoyed it.
When I have a little extra time for the prep work this and the similar recipe using broccoli and a peanut sauce from your book are favorites. Actually it could be good with a variety of roasted vegetables but cooking times might vary a bit. Both sauces are good.
I always add a small hand full of sesame seed to the tofu cubes before baking. I cook for one and the crispy tofu is good as left overs. The veggies not quite as good as fresh but decent. A little left over sauce lives things up.
This was absolutely delicious. I love your Panang curry recipe so I tried this one. The glaze was wonderful and all came together in 40 minutes. It’s easy, tasty and now one of my favorites.
You’re welcome! I’m glad you are enjoying so many recipes, Brooke.
Kate – made this without changing a thing and it was truly delicious! Thank you for another wonderful recipe. I pretty much only make tofu using your crispy method – even convinced a few skeptics who previously avoided it. Thanks again!
You’re welcome, Nick!
Yum. Delicious glaze. As good to eat as it looks. Thanks
You’re welcome! Thank you for your review.
I made this for dinner last night, and it was so delicious. I was in the mood for rice, my husband wanted baked tofu, and we had some Brussels sprouts that we needed to use up, and voila! You had the perfect recipe on your website. I made it without cilantro because we were out, and it was still super-yummy without it. Thank you for another fabulous recipe.
You’re welcome, Luisa!
Everyone, be careful with the corn starch on the tofu on the top rack on high heat. I just learned that it’s an extremely flammable substance and my oven started smoking.
I come back to this recipe time and time again! So yummy!
Great to hear, Diana!
Definitely going to try this as written first, but since I live in Florida, and even in February we’ve been having 80+ degree days I am going to try using the air fryer next time. Hopefully it will at least come close, without heating up the house so much. This flavor profile sounds right up my favorite culinary alley!
My son and I loved loved loved this recipe! Definitely a do over!
Great to hear, Roxie! I appreciate your review.
This is my absolute favorite meal ever.
That’s great to hear, Michelle! I appreciate your review.
After just one time making it I know it will become a regular recipe for us! Checks all the boxes: delicious, quick, easy. Even the meat eater loved the tofu!
That’s wonderful to hear, Mary! Thank you for your review.