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!
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.
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.
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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!
- 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
- 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)
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.
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.
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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.