Big news y’all – I learned how to cook tofu! Up until last weekend, I had never cooked or even attempted to cook tofu before. I’m not sure why I avoided tofu. I like the flavor and knew that it wasn’t super hard to cook. But, for whatever reason, I never tried it.
Alas, I’ve finally conquered tofu! I think I actually like cooking tofu more than meat. Although that’s not a total surprise to me. I love to eat meat, but I hate to handle meat. It’s weird. Don’t worry, I realize that it’s weird. Maybe I’ve found a new calling with tofu?
I have to say that as my first go at tofu, this was pretty successful. Asian roasted tofu with brussels sprouts was the perfect introduction to tofu for me. The tofu crisps up perfectly with a little help from corn starch. Plus, this recipe uses extra firm tofu which gives the recipe a hearty texture . And you can’t really go wrong with lovely Asian flavors!
Now that I’ve cooked tofu once, I imagine I’ll use it in so many more recipes! Do you have an go-to tofu recipes? Send them my way!
Asian Roasted Tofu with Brussels Sprouts
For the tofu
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon coconut aminos
- 1 tablespoon corn starch
For the brussels sprouts
- 1 pound brussels sprouts, outer leaves removed, stems removed and sliced in half
- 1 tablespoon olive oil
- salt to taste
For the sauce
- 1/4 cup coconut aminos
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons srirarcha sauce
- 1/2 cup rice
Begin by draining the tofu. Then, cut the tofu in half lengthwise. Wrap both halves in tea towels, place on a dry plate and then place a heavy object on top of the halves. Let sit for at least 10 minutes.
Meanwhile, preheat your oven to 400 degrees. Prep two baking sheets and set aside.
Toss the brussels sprouts with olive oil and seat salt. Place on a baking sheet.
Next, after the tofu has fully drained. Dice the tofu into even cubes. In a small bowl, combine the olive oil and coconut aminos. Toss the tofu with the mixture and place on the other baking sheet. Pour the cornstarch over the tofu and then toss again so the tofu is evenly coated.
Place both the brussels sprouts and tofu in the oven. Bake for 15 minutes, flip the contents in the oven and cook for another 15 minutes. Remove from the oven and allow to cool slightly.
While the brussels sprouts are cooking, make the glaze. In a small saucepan, combine coconut aminos, maple syrup, rice vinegar, sesame oil and sriracha. Bring to a boil and then simmer on low for 10-15 minutes. Remove from heat and allow to thicken.
Finally, cook the rice as desired with the glaze is cooling.
To assemble, begin with a layer of rice. Top with brussels sprouts and tofu. Then, top with the sauce and eat.
Adapted slightly from Cookie + Kate