You won’t need takeout with this Asian Baked Tofu and Shaved Brussels Sprouts recipe! The tofu is marinated, baked, and then topped with sauce for extra flavor!
Takeout Tofu
I had a serious hankering for some takeout tofu the other day. I considered ordering from my local Chinese restaurant but I got to thinking about all the sodium and non-organic, non-GMO tofu they’re probably using.
After that, I reconsidered and decided to make some of my own. I knew I could make something similar and I’m so glad I started playing around with it.
Healthy Tofu
I love making tofu recipes like my Tofu in Garlic Chili Sauce, Popcorn Tofu, and Thai Basil Noodles but I wanted something that resembled a dish I’d get from a takeout place… only healthier. I decided to bake the tofu to make it a little crispy and then add the sauce at the end.
I love those sticky types of sauces that are made with like 10lbs of sugar (who’s with me?) but since I’m being a good little health-conscious nutritionist, I came up with a sauce that only has 1 TB of healthier sweetener for the whole recipe.
Asian Baked Tofu
Marinating and baking tofu then adding another sauce, creates a ton of flavor. The cornstarch is what makes the sauce thick and sticky – but be careful, do not overcook the sauce! It will burn easily so only heat it quickly before pouring over the tofu.
If you make this Asian Baked Tofu recipe, let me know what you think by ★ star rating it and leaving a comment below.
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Asian Baked Tofu with Shaved Brussels Sprouts
Ingredients
- 14 oz block firm non-GMO tofu , drained and pressed
- 2 cups of shaved Brussels sprouts*
- 1 TB olive or coconut oil
- 1/4 tsp of salt and pepper
MARINADE
- 2 TB tamari (or soy sauce if not gf)
- 1 tsp olive or sesame oil
- 1 tsp garlic powder
SAUCE
- 3 TB tamari (or soy sauce if not gf)
- 1 TB rice wine vinegar or apple cider vinegar
- 1 TB real maple syrup (grade A or B)
- 3 TB veggie broth or water
- 1-1.5 TB corn starch (depending on how sticky you like your tofu)
- 2 garlic cloves , minced
- 1 TB red pepper flakes (or less if you're not as into spicy)
Instructions
- Preheat oven to 400 degrees.
- After tofu is pressed, cut into 1" cubes.
- Mix all the marinade ingredients and marinate cubes for 10-15 minutes.
- Bake for 20 minutes.
- When tofu is almost done, add 1 TB of olive oil to pan along with Brussels sprouts and cook for about 3-5 minutes until done to your liking.
- Once tofu is ready, mix all of the sauce ingredients in saucepan and heat on very low heat for about 1-2 minutes. Take off heat as soon as it begins to bubble slightly. If it gets too thick, add a little more veggie broth or water.
- Coat tofu with sauce and serve with Brussels sprouts.
Notes
Nutrition
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Like my Asian Baked Tofu recipe? You might also enjoy…
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- Mongolian soy curls
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- Thai Basil Noodles
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- Teriyaki Tempeh
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
Monika says
This looks so yummy and I love the fact that it comes together quite quickly. I am trying to cook with tofu more often and might give this recipe a go:)
Mary Ellen says
Thanks Monika! Let me know if you get a chance to try it!
Sheetal Paulson says
Do you have nutritional facts on this recipe? Looks delicious!
Mary Ellen says
Hi Sheetal, thanks so much! I’m sorry, I don’t do nutritional info on my recipes. I know some people have to keep track of these things so usually recommend My Fitness Pal for that. If you put a food in, it gives you all the nutritional info for it and it’s a great way to keep track of everything for the day. I’ve used it in the past and have found it very useful.
Sheetal Paulson says
No Worries! Thank you though.. that’s the program I was using to enter my daily calories and workouts. Do you know what would be a serving size at least?
Mary Ellen says
Hi Sheetal! I would say it this serves 3-4 depending on how big your like your serving. I split it in 3 if I’m not adding anything else but if I’m adding rice on the side as well, I would say it would serve 4. I hope that helps a bit. I find that serving size can be relative. I also feel like I might eat bigger servings than others sometimes (especially pasta) so I get sort of weary putting that down. If you do give it a try, let me know what you think!
Cheryl says
Another winner. Love the brussel sprouts done this way. Will have to double this next time for my hungry men.