If you’re craving a vibrant, crave-worthy homemade meal with irresistible crunch and a glossy, garlicky glaze, then you absolutely can’t miss Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts. This dish transforms humble tofu and Brussels sprouts into a flavor-packed sensation, with pan-seared bites of tender tofu coated in sticky, umami sauce, paired with golden, caramelized sprouts. It’s a satisfying, wholesome, and incredibly cozy way to enjoy more veggies while pleasing everyone at the table—plant-based or not!
Ingredients You’ll Need
The magic of this Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts is that it’s both simple and deeply flavorful. Each ingredient brings something special to the table, whether it’s crunch, punchy flavor, or a touch of sweetness. Here’s how they all work together:
- Extra-firm tofu: Perfect for crispy edges—pressing it well is key for texture.
- Cornstarch: Helps create a perfectly golden, crispy crust on the tofu.
- Vegetable oil: Gives an even sear and brings a subtle richness to the pan.
- Sesame oil: Adds deep, nutty aroma and echoes classic Asian-inspired flavor notes.
- Brussels sprouts: Roasting them transforms their flavor and texture for sweet, crispy bites.
- Olive oil: Ensures the Brussels sprouts brown and roast evenly.
- Salt and pepper: Basic but essential—lets the vegetables shine and balances everything.
- Garlic: The soulful aroma and flavor backbone of the sticky sauce.
- Low-sodium soy sauce: Provides that deep, savory umami without making things too salty.
- Maple syrup: Brings natural sweetness and helps the glaze turn deliciously sticky (swap with honey or agave if you like).
- Rice vinegar: Lifts the sauce with a gentle tangy brightness.
- Sriracha (optional): Delivers spicy kick—add as much or as little as you like.
- Grated fresh ginger: A zingy, fresh pop that lightens every bite.
- Cornstarch slurry: Thickens the sauce to that ideal glossy consistency.
- Chopped green onions and sesame seeds: The color and crunch of these simple garnishes make every plate more inviting.
How to Make Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts
Step 1: Roast the Brussels Sprouts
Start by firing up the oven to 400°F (200°C) for those Brussels sprouts. Toss the halved sprouts generously with olive oil, salt, and pepper, ensuring all those nooks and crannies get coated. Scatter them cut-side-down on a baking sheet so the edges caramelize and turn crisp. Let them roast for 25 to 30 minutes, flipping halfway, until gloriously golden and beautifully tender.
Step 2: Prep and Coat the Tofu
While the sprouts roast, focus on the tofu. Press your tofu block well—this small step makes a world of difference for that coveted crispiness. Once cubed, coat the tofu pieces with cornstarch, tossing until every bit is dusted. This is your secret weapon for crunchy, golden bites!
Step 3: Pan-Fry the Tofu
Heat both vegetable and sesame oil together in a large nonstick skillet over medium-high heat. When shimmering, lay the tofu cubes in a single layer—don’t crowd the pan. Let them sizzle until crispy and golden on each side (about 3–4 minutes per side). Once they’re done, scoop them out onto a plate and set aside.
Step 4: Sauté Aromatics & Make the Sauce
In the same skillet, dial the heat to medium and add garlic and ginger. Stir them around just until fragrant—about 30 seconds. Pour in the soy sauce, maple syrup, rice vinegar, and a touch of sriracha if you’re feeling bold. Bring this all to a simmer, then add your cornstarch slurry. Watch as the sauce thickens into a luscious, sticky glaze in just a minute or two.
Step 5: Coat the Tofu in Sticky Garlic Sauce
Toss your crispy tofu cubes back into the skillet and stir until every piece is slicked with that glossy, aromatic sauce. Let them bubble together for a minute so the glaze soaks in.
Step 6: Serve with Roasted Brussels Sprouts
Spoon your sticky garlic tofu onto plates alongside the oven-roasted Brussels sprouts. Sprinkle with generous handfuls of chopped green onion and sesame seeds. Get ready for the magic moment—the first bite.
How to Serve Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts
Garnishes
This dish loves finishing touches! A sprinkle of sliced green onions adds fresh crunch, while toasted sesame seeds offer a nutty flourish. If you want to get fancy, a delicate drizzle of extra sriracha or a handful of microgreens really sends it over the top.
Side Dishes
To turn Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts into an even heartier meal, serve with a bed of steamed rice, nutty quinoa, or fluffy cauliflower rice. A quick cucumber salad or simple miso soup on the side balances the richness perfectly.
Creative Ways to Present
For a fun, shareable twist, pile the tofu and Brussels sprouts onto lettuce leaves for DIY wraps, or plate everything over soba noodles for an Asian-inspired bowl. Skewer the tofu and sprouts for party-friendly appetizers or tuck them into grain bowls with shredded carrots and avocado.
Make Ahead and Storage
Storing Leftovers
Leftover Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts keeps well! Let everything cool completely, then store in an airtight container in the fridge for up to three days. The flavors deepen overnight, making for a fantastic next-day lunch.
Freezing
While tofu freezes surprisingly well, the Brussels sprouts can lose their crispness with freezing. If you want to freeze, keep tofu and sprouts in separate airtight containers. Thaw tofu in the fridge overnight before reheating.
Reheating
For best results, reheat tofu and Brussels sprouts in a skillet over medium heat until warmed and crisp again. You can also reheat in a 350°F oven for about 10 minutes. Microwave works in a pinch, but the tofu won’t be as crispy.
FAQs
Can I use firm tofu instead of extra-firm?
Extra-firm tofu is recommended because it holds its shape and crisps up best, but you can use firm tofu if that’s all you have—just be sure to press it extremely well to remove as much moisture as possible!
How spicy does the dish get with sriracha?
The sriracha is totally optional and customizable. Start with a teaspoon if you like a mild, gentle warmth, or add more for a real spicy kick. You can skip it entirely for a kid-friendly or mild version.
What are the best tips for crisping the tofu?
Pressing the tofu thoroughly is essential, and don’t skip the cornstarch coating. Also, make sure your pan and oil are hot before adding the tofu, and fry it undisturbed on each side until golden—patience will reward you!
Can I swap out the Brussels sprouts for another vegetable?
Absolutely! While Brussels sprouts are lovely here, roasted broccoli, cauliflower, or even green beans would work beautifully. Adjust roasting times as needed until the veggies are crisp and golden.
Is Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts gluten-free?
Yes, it easily can be! Simply use tamari instead of soy sauce to ensure the dish is gluten-free. Always double-check your labels on sauces and condiments for peace of mind.
Final Thoughts
There’s so much to love about Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts—from the bold, sticky-sweet sauce to the contrasting textures in every bite. I hope you’ll give this recipe a try and let it become your go-to for easy weeknight dinners or impressive plant-based feasts. Don’t be surprised if it becomes a new household favorite!
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Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A delicious and flavorful recipe for Pan-Fried Sticky Garlic Tofu served with crispy Oven-Roasted Brussels Sprouts. The tofu is coated in a sticky garlic sauce, while the Brussels sprouts are roasted to perfection. A perfect vegan and gluten-free dish with a balance of sweet and savory flavors.
Ingredients
Tofu:
- 1 (14-ounce) block extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Brussels Sprouts:
- 3 cups Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
Garlic Sauce:
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- Chopped green onions and sesame seeds for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Brussels sprouts: Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet at 400°F for 25–30 minutes until crispy.
- Prepare tofu: Coat tofu cubes with cornstarch. Pan-fry in a skillet until golden and crispy.
- Make garlic sauce: Sauté garlic and ginger, then add soy sauce, maple syrup, rice vinegar, and sriracha. Thicken with cornstarch slurry.
- Combine tofu and sauce: Toss tofu in the garlic sauce until coated.
- Serve: Serve hot with roasted Brussels sprouts, garnished with green onions and sesame seeds.
Notes
- Press tofu well to remove excess moisture for crispiness.
- Substitute maple syrup with honey or agave if desired.
- Adjust sriracha for preferred level of heat.
- Pair with rice or quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
