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

In today's culinary landscape, plant-based meals have transcended mere trends to become a delightful way to nourish our bodies while indulging in a rich tapestry of flavors. Among the myriad of options available, one dish that stands out for its simplicity and taste is the Pan-Fried Sticky Garlic Tofu paired with Oven-Roasted Brussels Sprouts. This recipe not only highlights the versatility of tofu but also showcases how its texture and flavor can be transformed into a sticky, savory marvel. Complemented by the nutty undertones of Brussels sprouts, this dish is a celebration of plant-based cuisine that promises to satisfy your taste buds and provide a nutritious dining experience.

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

Indulge in the flavors of this delicious Pan-Fried Sticky Garlic Tofu with Oven-Roasted Brussels Sprouts! This mouthwatering dish combines crispy tofu marinated in a savory garlic and maple glaze with perfectly roasted Brussels sprouts. Perfect for a healthy dinner, this recipe is simple to make and packed with flavor. Enjoy this delightful meal in under an hour and elevate your weeknight dinners! #TofuRecipes #HealthyEating #VeggieDelight

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Ingredients

For the Sticky Garlic Tofu:

1 block (14 oz) firm tofu, drained and pressed

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons maple syrup

1 tablespoon sesame oil

4 cloves garlic, minced

1 tablespoon cornstarch

1 tablespoon canola oil (for frying)

1 teaspoon ginger, minced

1 teaspoon rice vinegar

1/2 teaspoon red pepper flakes (optional)

For the Oven-Roasted Brussels Sprouts:

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons balsamic vinegar (optional)

Instructions

Prepare the Tofu:

- Cut the pressed tofu into 1-inch cubes.

- In a bowl, mix together soy sauce, maple syrup, sesame oil, minced garlic, ginger, rice vinegar, and red pepper flakes (if using). Reserve about 2 tablespoons of the marinade for glazing later.

- Add the tofu cubes to the marinade and let them soak for at least 15 minutes, turning halfway through.

Cook the Brussels Sprouts:

- Preheat the oven to 400°F (200°C).

- In a large bowl, toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper until well coated.

- Spread them out in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, until crispy and golden, tossing halfway through.

- Drizzle with balsamic vinegar before serving, if desired.

Pan-Fry the Tofu:

- Heat canola oil in a large skillet over medium-high heat. Remove tofu from the marinade and dust with cornstarch to get a nice crisp coating.

- Carefully place tofu cubes in the hot skillet, avoiding overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

- Once crispy, pour the reserved marinade over the tofu and toss gently to coat. Let it caramelize for 1-2 minutes until thick and sticky.

Serve:

- Place the sticky garlic tofu on a serving plate alongside the oven-roasted Brussels sprouts. Drizzle any remaining glaze from the skillet over the tofu.

- Enjoy your delicious and nutritious meal!

Prep Time: 15 min | Total Time: 45 min | Servings: 4