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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
