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Asian Baked Tofu with Shaved Brussels Sprouts {GF}

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Asian Baked Tofu with Shaved Brussels Sprouts | You won't need takeout with this tofu recipe! vegan, gluten-free, dairy-free, dinner recipe

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! 

Asian Baked Tofu with Shaved Brussels Sprouts | You won't need takeout with this tofu recipe! vegan, gluten-free, dairy-free, dinner recipe

 

I had a serious hankering for some Asian tofu the other day and was going to order 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.

 

Asian Baked Tofu with Shaved Brussels Sprouts | You won't need takeout with this tofu recipe! vegan, gluten-free, dairy-free, dinner recipe

 

I’ve made tofu recipes in the past (like in my 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 Mary Ellen, I came up with a sauce that only has 1 TB of healthier sweetener for the whole recipe.

 

Asian Baked Tofu with Shaved Brussels Sprouts | You won't need takeout with this tofu recipe! vegan, gluten-free, dairy-free, dinner recipe

 

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.

 

You won't need takeout with this Asian Baked Tofu & Shaved Brussels Sprouts recipe! Click To Tweet

 

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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!

Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 173 kcal
Author Mary Ellen

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

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
  • 1.5 TB corn starch
  • 2 garlic cloves , minced
  • 1 TB red pepper flakes (or less if you're not as into spicy)

Instructions

  1. Preheat oven to 400 degrees.

  2. After tofu is pressed, cut into 1" cubes.

  3. Mix all the marinade ingredients and marinate cubes for 10-15 minutes.
  4. Bake for 20 minutes.
  5. 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.
  6. 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.
  7. 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.

Nutrition Facts
Asian Baked Tofu with Shaved Brussels Sprouts
Amount Per Serving
Calories 173
% Daily Value*
Total Carbohydrates 13.2g 4%
Dietary Fiber 2.6g 10%
Protein 9.7g 19%
Vitamin A 14.3%
Vitamin C 50.8%
Calcium 19.5%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Asian Baked Tofu with Shaved Brussels Sprouts | You won't need takeout with this tofu recipe! vegan, gluten-free, dairy-free, dinner recipe
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Reader Interactions

Comments

  2. YUM!!!! I am feeling so lazy after vaca and totally want this for dinner! Can you send me some. lol! 🙂

    Reply

  3. 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.

    Reply

  10. 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 😉

    Reply

    • 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 🙂 ).

      Reply

    • 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. 🙂

      Reply

  18. 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!

    Reply

  19. 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:)

    Reply

    • 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.

      Reply

      • 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?

        Reply

        • 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!

          Reply

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