Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe

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If you are craving a vibrant, flavorful, and utterly satisfying plant-based meal, this Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe is going to delight your senses. Imagine crispy, golden tofu cubes lovingly coated in a luscious garlic-ginger glaze that shines with just the right hint of sweetness and spice, paired with caramelized Brussels sprouts roasted until tender and slightly crisp at the edges. This dish celebrates simple ingredients transformed with care into a dinner that feels both indulgent and wholesome. It’s perfect for anyone who wants a comforting vegetarian meal that feels anything but ordinary.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, from building layers of flavor to adding texture and color. The beauty of this Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe lies in how straightforward ingredients come together to create something truly special.

• 14 oz extra-firm tofu: Pressed and cut into cubes, this is the hearty protein base that crisps up beautifully.
• 1 tablespoon cornstarch: Helps give the tofu a perfect golden crust when pan-fried.
• 2 tablespoons neutral oil: Ideal for frying the tofu to crispy perfection without neutralizing the flavors.
• 1 tablespoon sesame oil: Adds a nutty aroma and depth during the sauce-making process.
• 3 garlic cloves, minced: Gives the dish its unmistakable savory punch.
• 1 tablespoon grated fresh ginger: Brings brightness and a subtle spice to the glaze.
• 1/4 cup low-sodium soy sauce: Provides the umami backbone and a balanced saltiness.
• 2 tablespoons maple syrup: Natural sweetness that balances the savory and tangy elements.
• 1 tablespoon rice vinegar: Adds a gentle acidity to lift the sauce.
• 1 teaspoon sriracha (optional): For those who adore a little kick of heat.
• 1 teaspoon cornstarch mixed with 1 tablespoon water: Creates a smooth slurry to thicken the sauce perfectly.
• 1 lb Brussels sprouts, trimmed and halved: Roasted until caramelized to add natural sweetness and a crunchy contrast.
• 1 tablespoon olive oil: Coats the sprouts for even roasting and crispiness.
• 1/2 teaspoon salt: Enhances flavors without overpowering.
• 1/4 teaspoon black pepper: Adds subtle warmth and depth.
• 1 teaspoon sesame seeds (optional): For a finishing garnish that adds texture and a lovely visual touch.
• 1 green onion, sliced: Brings freshness and a little color when sprinkled on top.

How to Make Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe

Step 1: Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper on a baking sheet to ensure every piece gets a light coat. Roast them for about 20 to 25 minutes, flipping halfway through, until they’re beautifully golden with crispy edges. Roasting brings out their natural sweetness and creates a satisfying texture that pairs perfectly with the sticky tofu.

Step 2: Prepare and Pan-Fry the Tofu

While the sprouts roast, toss your cubed tofu with cornstarch to coat it evenly—this step is key to achieving that coveted crunchy exterior. Heat your neutral oil in a large non-stick skillet over medium-high heat. Add the tofu and let it pan-fry for about 3 to 4 minutes on each side until every cube turns golden brown and crisp. Once done, remove it from the skillet and set aside to keep crispiness intact.

Step 3: Make the Sticky Garlic Sauce

In the same skillet, reduce the heat to medium and add the sesame oil along with the minced garlic and grated ginger. Sauté for a minute until the kitchen fills with a mouthwatering aroma. Stir in the soy sauce, maple syrup, rice vinegar, and if you love a touch of spice, add sriracha. Bring everything to a gentle simmer. Next, stir in the cornstarch slurry to thicken the sauce until it becomes rich and glossy, usually about one to two minutes.

Step 4: Combine Tofu and Sauce

Return the crispy tofu cubes to the skillet, gently tossing them in the sticky garlic sauce until every piece is evenly coated. This step is where the magic happens—the tofu absorbs the savory-sweet glaze, turning irresistibly flavorful. Serve alongside your perfectly roasted Brussels sprouts for a dish that sings with balanced textures and flavors.

How to Serve Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe

Garnishes

Sprinkle toasted sesame seeds and freshly sliced green onions over the dish to add a pop of color, hint of crunch, and extra layers of flavor. These little touches elevate the presentation and make every bite feel even more special.

Side Dishes

This Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe truly shines on its own as a satisfying main, but serving it over steamed jasmine rice or your favorite noodles makes for a complete, comforting meal that is both filling and balanced. Alternatively, a fresh cucumber salad or pickled vegetables can add a refreshing side contrast.

Creative Ways to Present

For a show-stopping presentation, serve the tofu and Brussels sprouts on a large platter sprinkled with sesame seeds and chopped green onions. You could also pile the tofu atop a bed of fluffy rice garnished with microgreens for an elegant touch. Packing the tofu and veggies into lettuce wraps offers a fun, hands-on way to enjoy this dish perfect for casual dinners or entertaining.

Make Ahead and Storage

Storing Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tofu and Brussels sprouts separate if possible to maintain the crispy texture, then reheat just before serving.

Freezing

While the tofu freezes well when cooked, the Brussels sprouts’ texture may suffer in the freezer. For best results, freeze only the tofu after it has been coated in sauce. Wrap it tightly or place it in a freezer-safe container for up to 1 month.

Reheating

Reheat the tofu gently in a skillet over medium heat to keep it crispy and warm through. For the Brussels sprouts, a quick reheat in the oven helps restore some of their roasted crispiness. Avoid using the microwave for best texture and flavor retention.

FAQs

Can I use a different type of tofu for this Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe?

Extra-firm tofu is ideal because it holds its shape and crisps nicely, but you can also try firm tofu pressed well. Softer tofu varieties wouldn’t crisp up as well and might break apart during cooking.

Is there a substitute for maple syrup in the sauce?

Absolutely! You can use agave nectar, honey (if not strictly vegan), or brown sugar to achieve a similar sweetness and depth in the sticky sauce.

Can I roast other vegetables instead of Brussels sprouts?

Yes, broccoli florets or green beans are excellent alternatives. They roast similarly and provide a wonderful contrast to the garlicky tofu.

How spicy is the dish with sriracha? Can I leave it out?

The sriracha adds a mild heat that is totally optional. Leaving it out results in a sweeter, more mellow flavor profile perfect for those who prefer less spice.

What do I do if my tofu sticks to the pan while frying?

Make sure your pan is hot enough and use a good quality non-stick skillet or a well-seasoned cast iron pan. Also, avoid moving the tofu too soon—let it develop a crust before flipping.

Final Thoughts

This Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe is one of those versatile dishes that feels like a celebration of flavors in every bite. It’s approachable enough for a weeknight dinner yet impressive enough for sharing with friends and family. Once you try it, I promise it will become a cherished staple in your cooking repertoire. So go ahead, treat yourself to this deliciously comforting meal today—you won’t regret it!

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Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts Recipe

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3.9 from 63 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Pan-Fried Sticky Garlic Tofu paired with Oven-Roasted Brussels Sprouts offers a deliciously crispy and flavorful vegan main course. Tofu cubes are coated and pan-fried to a golden crisp, then tossed in a sticky garlic-ginger sauce that blends soy, maple syrup, and a spicy kick of sriracha. Complementing the dish, Brussels sprouts are roasted to tender perfection with a crispy edge, creating a hearty and nutritious meal perfect for any weeknight.

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Ingredients

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Tofu and Sauce

• 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
• 1 tablespoon cornstarch
• 2 tablespoons neutral oil (for frying)
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Roasted Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Garnish

• 1 teaspoon sesame seeds (optional)
• 1 green onion, sliced

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Instructions

1. Preheat and Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet to coat evenly. Roast them in the oven for 20–25 minutes, flipping halfway through to ensure they become golden brown and crispy on the edges.
2. Prepare Tofu: While the sprouts roast, toss the tofu cubes with 1 tablespoon of cornstarch until they are fully coated. This will help achieve a crispy texture when frying.
3. Pan-Fry the Tofu: Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes and pan-fry for about 3–4 minutes on each side until all sides are golden and crispy. Once cooked, remove the tofu from the skillet and set aside.
4. Sauté Aromatics: In the same skillet, reduce the heat to medium and add 1 tablespoon sesame oil along with the minced garlic and grated fresh ginger. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
5. Make the Sauce: Stir in the low-sodium soy sauce, maple syrup, rice vinegar, and sriracha if using. Bring the mixture to a gentle simmer. Then add the cornstarch slurry and stir continuously until the sauce thickens, which should take about 1–2 minutes.
6. Coat Tofu in Sauce: Return the pan-fried tofu cubes to the skillet and toss them thoroughly in the sticky garlic sauce until evenly coated and heated through.
7. Plate and Garnish: Serve the sticky garlic tofu alongside the roasted Brussels sprouts. Garnish with sesame seeds and sliced green onion for added texture and flavor.

Notes

• For a lighter option, tofu can be baked instead of pan-fried.
• Serve over rice or noodles to create a complete meal.
• If Brussels sprouts are unavailable or not preferred, swap them for broccoli or green beans.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop and Roasting
• Cuisine: Asian-Inspired