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
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!
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
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Preheat oven to 400 degrees.
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After tofu is pressed, cut into 1" cubes.
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Mix all the marinade ingredients and marinate cubes for 10-15 minutes.
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Bake for 20 minutes.
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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.
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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.
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Coat tofu with sauce and serve with Brussels sprouts.
Recipe Notes
To shave Brussels sprouts you can use a mandolin or pulse them in batches in a food processor. You can also cut them finely. I've begun to see stores selling them pre-shaved as well.
Like my Asian Baked Tofu recipe? You might also enjoy…
Mongolian soy curls
Thai Basil Noodles
Teriyaki Tempeh
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
Dianne says
Yum! This looks like my kinda meal!
Mary Ellen says
Thanks Dianne!
Julie @ Running in a Skirt says
YUM!!!! I am feeling so lazy after vaca and totally want this for dinner! Can you send me some. lol! 🙂
Mary Ellen says
Girl, you know I would if I could haha!
Kimmythevegan says
Oh my goodness girl – I LOVE it. When I saw the shaved brussels sprouts… I wasn’t sure. I’ve tried them before and wasn’t a huge fan, but it’s because they were raw. I like that you sautée yours. I actually don’t tend to get a craving for Chinese as all of the places nearby kind of suck – but next time I’m just not up to cooking, I will be giving this a try. I’m all over the quick weeknight dinners.
Mary Ellen says
Thank you so much Kimmy! Oh no girl, I could not do brussels sprouts raw – they’re so good cooked though. 🙂 Let me know if you get a chance to try it!
Amy Katz from Veggies Save The Day says
I love raw Brussels Sprouts! It’s like eating raw cabbage. I have a few recipes with raw Brussels on my site. 🙂
Mary Ellen says
I’ll check them out! I have not tried raw yet and I have been scared to lol. Which now that I think about it is really odd for a nutritionist!
Amy Katz from Veggies Save The Day says
This tofu looks amazing! I’m definitely adding it to my list of recipes to make soon.
Mary Ellen says
Thanks Amy!
eatsleeds says
This look awesome! I love cooking with tofu and I’m always on the lookout for new tofu recipes 🙂
Mary Ellen says
Thanks so much! Tofu is sooo good. I never would have thought that before going veg but I can’t get enough now. 🙂
Courtney's Cookbook says
Oh wow, this looks perfect! I don’t usually bake my tofu– I’m too impatient!– but this looks so worth it.
[email protected] says
Thanks so much! I don’t mind baking sometimes because I can get a few others things done while it’s baking but I get really impatient waiting. 🙂
Jenn says
I’m such a sucker for crispy tofu like this. So addictive!! And I love Brussels sprouts too. It all sounds so good!
Mary Ellen says
Thank you so much Jenn! I know, I could eat a whole package of crispy tofu – so good!
shaheen says
Awesome I love the bed of shaved sprouts.
Mary Ellen says
Thanks Shaheen, shaved sprouts are my new favorite thing!
Randi Tisdall says
Yummy:) I love anything having to do with brussels sprouts! Thanks for sharing another lovely recipe!
Mary Ellen says
Thanks so much Randi! I’m obsessed with Brussels sprouts lately!
Kyra says
This looks delicious Mary! I’ve never had shaved brussels sprouts before, I’m thinking this dish might be a great way to get my kids to eat brussels sprouts 😉
Mary Ellen says
Thanks so much Kyra! Haha, hopefully the kids will like them! Cooking the sprouts this way is so quick – they’d probably be good with a nice cheesy vegan sauce too (maybe just not at the same time as the tofu 🙂 ).
Johanna @ Green Gourmet Giraffe says
How delicious and healthy – I love fried shaved sprouts but never thought to serve this this way – when you open your own takeaway place I would love to come and get my dinner there 🙂
Mary Ellen says
I would love to open my own place one day. If I ever do, you’ll be my first invite Johanna! Thanks so much!
Mel | avirtualvegan.com says
This is my perfect meal! I adore Brussels Sprouts AND tofu and the two together? Yum….I need to make this!
Mary Ellen says
Thanks so much Mel! I was wondering what to put with the tofu. Although I love broccoli, I feel like it’s used a lot and then I remembered how much I love Brussels sprouts so I put them together. 🙂
Christine @ Run Plant Based says
This looks amazing, love the flavors and veggies. Thanks!
Mary Ellen says
Thanks so much Christine! 🙂
Melissa | Vegan Huggs says
This is a serious drool-worthy recipe! That sauce is perfection, and I love he addition of shaved brussels sprouts. Pinned!
Mary Ellen says
Thanks so much Melissa! And thank you for sharing!
fitfoodiemama says
I LOVE shaved Brussels sprouts and Asian flavors- this looks absolutely delicious!
Mary Ellen says
Thank you so much Annemarie!
Deborah @ Confessions of a mother runner says
Baked tofu is one of my staples and I love to switch around the seasonings on it. Thanks for linking up
Mary Ellen says
Thanks so much Deborah! Tofu is a staple of mine now!
Jac -Tinned Tomatoes (@tinnedtoms) says
That looks totally scummy! Thanks for entering your tofu into Meat Free Mondays, I featured your recipe and the roundup is now live, if you would like to see what else was featured this week or just how bonnie your dish looks. Right, now time to do a bit of promotion for this post for you!
Mary Ellen says
Thank you so much Jac! I love linking up with Meat Free Mondays! Going to check out the other recipes now!
awhiskandtwowands says
You had me at brussel sprouts and missing tofu even more. I had soy on Friday so I think I’ll have to give this a try soon. Happy Meatless Monday, thank you for linking up with us!
Mary Ellen says
Let me know if you do get to try it soon!
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!