Caramelized Tofu and Brussel Sprouts with Cilantro and Nuts
Elevate your weeknight dinner routine with this delectable Caramelized Tofu and Brussel Sprouts with Cilantro and Nuts. Packed with crispy pan-fried tofu, tender caramelized Brussel sprouts, and a glossy, soy-maple glaze, this dish is a perfect blend of sweet, savory, and nutty flavors. Fresh cilantro and crunchy toasted cashews or peanuts lend a bright, textural contrast, making every bite irresistible. Ready in under 45 minutes, this plant-based recipe is as nutritious as it is satisfying, ideal for a wholesome vegetarian main course or a flavorful side dish. Serve it over steamed rice or quinoa for an easy yet impressive meal. Keywords: caramelized tofu recipe, Brussel sprouts with glaze, plant-based dinner, vegetarian weeknight recipes, tofu and nut stir-fry.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 block (14 oz) extra-firm tofu
- 1 pound Brussel sprouts
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 3 large garlic cloves
- 2 tablespoons chopped cilantro
- 1 quarter cup toasted cashews or peanuts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by pressing the tofu. Wrap the tofu block in a clean kitchen towel, place it on a plate, and weigh it down with a heavy object (like a skillet or can) for 15 minutes to remove excess moisture.
While the tofu is being pressed, trim the ends of the Brussel sprouts and cut them in half lengthwise. Mince the garlic cloves and set aside.
In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and cornstarch until smooth. This will be the sauce.
Once the tofu is pressed, cut it into 1-inch cubes. Pat the cubes dry with paper towels to remove any remaining moisture.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the Brussel sprouts, cut side down, and sprinkle with salt and black pepper. Cook for 5-7 minutes without stirring, until the cut sides are deeply browned and caramelized.
Reduce the heat to medium and add the minced garlic to the skillet. Stir and cook for 1-2 minutes until fragrant.
Return the tofu to the skillet. Pour the prepared sauce over the tofu and Brussel sprouts, tossing everything gently to coat. Let the mixture cook for 2-3 minutes, allowing the sauce to thicken and glaze the tofu and sprouts.
Remove the skillet from heat and sprinkle chopped cilantro and toasted nuts over the dish for garnish.
Serve immediately as a main dish or alongside steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
