Vaguely Asian (and Vaguely Healthy) Brussels Sprouts and Tofu

Well, well. Just when we all thought winter would never end, it not only came to an abrupt halt, but save for about ten days of torrential downpour it seemed to turn right into the beginnings of a sweltering summer. Where have the five to eight weeks of temperate weather that scream, “It’s gorgeous out–you should go for a run!” gone? It’s 10:30PM, the temperature just got below 80 degrees in the past couple of hours, I won’t comment on the dew point (but suffice it to say there is a 100% chance of rain in the next few hours), and all this to say, when did this happen and how did I not see this coming?

Health Food?

Alas, there is no winning with nature this year. It does not care how much time you need to create your beach-ready body (someone please reassure me that three weeks is enough). And of course with the extra months of cold this year, there were many extra servings of the comfort foods that everyone loves best.

Baked Brussels

But those days are over, and in keeping with the quickly changing times, I present you with a more nutritionally-minded recipe for the brief time between snowpocalypses and sweatpocalypses. It’s vaguely Asian, vaguely (maybe mostly?) healthy, and seems like the kind of dish that can fill you up and fuel you for not just one but two workouts. So get to it!


Baked Brussels Sprouts and Tofu with Asian Glaze

Adapted from Cookie + Kate 

Makes 4 servings

For the brussels sprouts:

1 1/2 pounds brussels sprouts, trimmed and cut in half lengthwise

1 tablespoon olive oil

sea salt (a variety with a little texture)

For the tofu:

15 ounces extra firm tofu, drained and cubed

1 tablespoon olive oil

1 tablespoon tamari (you can use soy sauce instead but the fins product will taste saltier)

1 1/2 tablespoons cornstarch

For the glaze:

1/4 cup tamari

3 tablespoons honey (I recommend using a dark variety)

2 tablespoons rice vinegar

2 teaspoons sesame oil

3 teaspoon sriracha (use less if you are a wimp)

1 teaspoon fish oil (optional)

For the rice:

4 servings brown rice, cooked according to package instructions

For garnish:

sesame seeds (which you can toast for a few minutes on a pan)

Preheat the oven to 400 degrees.


For the brussels sprouts, combine all ingredients in a bowl and make sure the olive oil and salt are distributed well amongst the brussels sprouts. Spread the brussels sprouts on a baking sheet and set aside.

For the tofu, whisk together the tamari and olive oil in a medium bowl. Place the tofu in the bowl and stir to coat it evenly. If you want, you can leave the tofu to marinate for a few minutes…or you can go right ahead. Sprinkle the cornstarch on the tofu and mix to coat it evenly. Spread the tofu in an even layer on a baking sheet.


Place the brussels sprouts and tofu in the oven–the tofu should be on a higher rack–and baked for 30 to 40 minutes, flipping over both the brussels sprouts and the tofu in the middle. The tofu is done when it is golden and the edges are browning. The brussels are done when they are turning golden brown–or you can do as I like to do and overcook them until they are turning a darker brown.

More Baked Brussels

For the glaze, combine all ingredients in a medium saucepan. Stir over medium-high heat until the sauce reaches a boil. Then reduce the heat so that the sauce is just between simmering and boiling, and let it simmer/boil for about 10 to 15 minutes, until it has slightly thickened.


When all items are ready, assemble by spooning the tofu and brussels sprouts over the rice, and pouring sauce over the dish. Sprinkle with sesame seeds.

Brussels Sprouts and Tofu


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