Caramelized Tofu With Brussels Sprouts Recipes

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ROASTED BRUSSELS SPROUTS AND CRISPY BAKED TOFU WITH HONEY-SESAME GLAZE



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

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.

Provided by Cookie and Kate

Categories     Entree

Time 1h

Number Of Ingredients 15

1 1/4 cup brown rice, preferably short grain
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
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
1/4 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

Steps:

  • 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.

Nutrition Facts : Calories 557 calories, Sugar 18.8 g, Sodium 1532 mg, Fat 20.8 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 79.7 g, Fiber 12.4 g, Protein 23.1 g, Cholesterol 0 mg

TOFU STIR-FRY WITH BRUSSELS SPROUTS



Tofu Stir-Fry with Brussels Sprouts image

I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons coconut oil, divided
1 package (16 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
2 pounds fresh Brussels sprouts, trimmed and cut into 1/4-inch slices
1 medium sweet red pepper, chopped
4 green onions, sliced
3 garlic cloves, minced
1/4 cup water
1/4 cup hoisin sauce
2 tablespoons chili garlic sauce
1/4 teaspoon salt
1/2 cup slivered almonds, toasted
Hot cooked rice noodles

Steps:

  • In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.

Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.

CARAMELIZED TOFU AND BRUSSEL SPROUTS WITH CILANTRO AND NUTS



Caramelized Tofu and Brussel Sprouts With Cilantro and Nuts image

Delicious, nutritious, and economical. Try this on fall harvest feast tables or as a one dish dinner.

Provided by dandelionleaf

Categories     One Dish Meal

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

200 g extra firm tofu, cubed
10 Brussels sprouts
1/3 cup walnuts (or mix of both) or 1/3 cup pecans (or mix of both)
4 -6 garlic cloves, peeled
1/4 cup fresh cilantro, minced
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons brown sugar

Steps:

  • Brown tofu and garlic in olive oil until crispy one side. Add butter, brown sugar, nuts, chili, and stir. Separately cut Brussels sprouts in half lengthways and steam in pot or microwave. When tofu is caramelized, drain Brussels sprouts and add to mix. Toss, remove from heat, then add cilantro, salt, and lemon juice. Serve hot.

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