You’re looking at roasted Brussels sprouts and crispy baked tofu over brown rice, drizzled with an irresistible honey-sesame glaze that brings it all together. This recipe features a few staple Asian ingredients, but it’s not one you’ll find on a takeout menu. Have you made this recipe already, by chance? It’s one of my favorites from four years ago, but I was afraid the photos weren’t doing it justice. Over the weekend, it got some new beauty shots, and I’m sharing it again with some new notes!
This dish reminds me of one of the Annie’s frozen meals that I used to take into my office job when I was starting this blog, the broccoli teriyaki one. Maybe you know it. This is its homemade counterpart, which would coincidentally pack great for an office lunch. While this recipe requires making several components, I love how the recipe comes together. You can bake the Brussels and the tofu in the oven at the same time, which might seem complicated at first glance, but it’s absolutely not! While those bake, the rice and glaze will be simmering on the stove. Then, it’s assembly time and dinner time. In fact, I love this recipe so much that it inspired one of the recipes in my cookbook—the Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sauce on page 175. I get hungry just looking at its photo. So good!
Change It Up
This recipe is quite versatile! I’d suggest making it as-is the first time, and then you can play around with these ideas.
You can easily change up this recipe by choosing to use different vegetables (broccoli and bell pepper were fantastic in my cookbook recipe). You could also drizzle the recipe with peanut sauce instead of the honey-sesame glaze. Or, increase the sprouts to 2 pounds, omit the tofu and rice, and you’ll have an irresistible Brussels sprout side dish (better yet, follow my Kung Pao Brussels sprouts recipe).
Please let me know how the recipe turns out for you in the comments! I’m always so happy to hear from you.
Watch How to Make Roasted Brussels Sprouts & Crispy Baked Tofu with Honey-Sesame Glaze
Make it vegan: Use maple syrup instead of honey. Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
