Sheet Pan Tofu and Brussels Sprouts with Sweet Sesame Glaze
- 1 (14 ounce) package extra-firm tofu, drained, cut into ½-inch cubes, and blotted dry
- 2 tablespoons arrowroot powder
- 1½ tablespoons toasted sesame oil, divided
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 clove garlic, finely minced
- ¼ teaspoon ground black pepper
- 2 tablespoons sesame seeds
- 2 to 3 cups cooked brown rice
- Preheat oven to 400°F (200°C).
- Tossing tofu and arrowroot together in a bowl to coat; spread onto one half of a baking sheet in an even layer and drizzle with ½ tablespoon sesame oil.
- In a large bowl, whisk together soy sauce, maple syrup, balsamic vinegar, garlic, and remaining tablespoon sesame oil; add Brussels sprouts and stir. Spread onto empty side of baking sheet; drizzle remaining marinade over the sprouts. Don’t worry that it seems like a lot of liquid or that it will likely run over and touch the tofu; it will reduce in the oven and become a rich, delicious sauce to cover everything. Season everything with black pepper.
- Bake in preheated oven until the sprouts are fork-tender and lightly browned, about 25 minutes.
- Heat broiler to high.
- Continue to cook until tofu is crisp at the edges, about 5 minutes more.
- Stir vegetables and tofu together to coat with the thick glaze on the baking sheet. Sprinkle with sesame seeds and serve alongside hot steamed rice.
Line your sheet with aluminum foil to make cleaning easier. It's a kitchen hack that will soon become second nature in your home!
What others are saying
Laura Griffin says:
I made this recipe for my vegan mom and tried some for myself. We both loved it! I really enjoyed the Asian-inspired flavors, and the sauce was fantastic. This is a nice dish for meatless Mondays, and also people who haven't tried tofu. It's easy to make and tastes so good.
Greg Jones says:
The balsamic maple glaze was really delicious. It added excellent flavor to the tofu especially, because it's so absorbent. I liked to cook mine until the sprouts were were crispy and a little blackened. Very good recipe.
Chaz Norwood says:
I made this in my cast iron skillet and and added chopped pork belly as well. Love the flavors together, such a great lunch or side when you have friends over.
Pinney Stern says:
This recipe is a keeper, surprisingly, I wasn’t expecting much but super good, I’ll make it again.
Avi Foxi says:
Very good & easy! I used corn starch instead of arrowroot powder - works great.