One of my favorite ways to eat Brussels sprouts is pan-fried with tofu and orange, for a delicious stir fry to serve over rice or by itself. Try out this delicious combination while Brussels sprouts are in abundance, and make sure to cook low and slow for maximum caramelization!
Orange-Glazed Tofu and Brussels Sprouts
- 2 oranges, zest only
- 1 cup orange juice
- 1.5 tbsp soy sauce
- 2.5 tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 30 Brussels sprouts (halved)
- 1 onion
- 8 oz extra-firm tofu
- 1/2 tsp salt (for coating)
- 1/2 tsp pepper (for coating)
- 1/2 cup cornstarch
1. Drain the Tofu: Place tofu on a sheet pan and place a heavy plate or bowl on top to drain excess water from the tofu. Set aside for 15 minutes and then cut in half and press again for an additional 15 minutes.
Once all water has been drained, cut tofu in 1 inch cubes
2. Prepare the Orange Glaze: While the tofu is draining, zest two oranges and squeeze the juice out of the oranges. Pour orange zest, 1 cup of orange juice, 1 tsp salt, 1 tsp pepper, 2.5 T of soy sauce, and 2.5 T of brown sugar into a sauce pan and simmer on medium-high heat until bubbles start to form. Then, slow cook as a simmer for 10–15 minutes until the sauce reduces and becomes sticky.
3. Caramelize the Onions: While sauce is cooking, chop one onion into fine pieces and place in a pan with olive oil—cooking on medium-low for 5 minutes and stirring occasionally until golden brown.
4. Cut the Brussels Sprouts: Cut the Brussels sprouts in half and remove stems. Brussel sprouts should be cut vertically in half so both sides are identical.
5. Once onions are cooked, remove from pan and add an extra layer of olive oil. Place the brussel sprouts flat side down and cook for 5 minutes or until golden brown.
6. Remove Brussels sprouts from heat.
7. Mix together ½ tsp salt, ½ tsp pepper, and ½ cup of cornstarch in a ziploc bag. Pour tofu cubes and shake until the tofu cubes are fully covered.
8. Place tofu in a frying pan, and cook on each side for 3-5 minutes.
9. Once tofu is golden brown, combine onions, Brussels sprouts, tofu, and the sauce all into one pan, cooking for an additional 3–5 minutes or until the glaze permeates the Brussels sprouts and makes them soft.
10. Serve over brown or white rice, and enjoy!
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Photo: Dana Drosdick