This dish has become part of our regular weeknight dinner rotation. It’s quick, easy, and delicious, and it comes together fast enough that you can make it after work and enjoy it that evening. It’s great over rice, but these days our family prefers it over quinoa, a healthier base.

This recipe is ultimately flexible. I almost always double it to ensure we have leftovers for lunch the next day (it reheats beautifully!). I typically use two blocks of Trader Joe’s super-firm tofu and a 2-lb bag of their Brussels sprouts, doubling the sauce to match. You don’t have to worry too much about the exact ratio of tofu to sprouts; the recipe is very forgiving that way. If you prefer a vegan version, maple syrup makes an excellent swap for the honey. Like the quinoa, maple syrup in the sauce is my family’s preference.

Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze
Recipe from Cookie and Kate

Grain
• 1 1/4 cups of rice or quinoa

Brussels sprouts
• 1 1/2 lbs. Brussels sprouts
• 1 1/2 Tablespoons olive oil
• Fine grain sea salt

Tofu
• 1 block (15 oz) extra-firm tofu
• 1 Tablespoon olive oil
• 1 Tablespoon soy sauce
• 1 Tablespoon cornstarch

Glaze
• 1/4 cup soy sauce
• 3 Tablespoons honey or maple syrup
• 2 Tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1 to 3 teaspoons sriracha or chili garlic sauce (I tend to use 1 1/2 teaspoons for mild spiciness)

Garnish
• 2 Tablespoons sesame seeds (optional)

Position your oven racks in the lower third and upper third of the oven. Preheat oven to 400 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper.

Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu horizontally into three even planks. Arrange the planks on a lint-free tea towel. Fold the towel over so the planks are covered. Place something heavy on top (I use a cutting board and I pile cans or my sugar canister on it). Let the tofu rest for at least 10 minutes, or for as long as it takes to prepare the Brussels sprouts.

Trim the nubby ends and any discolored leaves from the Brussels sprouts and cut them in half, or quarters, if they’re large. You ideally want them to all be approximately the same size. Place them on your baking sheet and toss them with the olive oil and salt. Arrange the sprouts cut side down.

Stack the pressed tofu planks and cut them into three columns lengthwise. Turn the stack and make four crosswise cuts to create five even rows of cubes. Transfer the tofu to the second baking sheet and drizzle with the olive oil and soy sauce. Toss to combine. Sprinkle the cornstarch over the cubes and toss again until they’re coated evenly and no white cornstarch remains visible. Arrange the tofu in an even layer on the baking sheet.

Transfer the baking sheets to the preheated oven with the tofu on the top rack and the sprouts beneath them. Bake for 25-30 minutes, tossing the contents of each pan halfway through the cooking. Cook until the tofu and sprouts are golden on the edges.

Rinse the rice or quinoa and cook according to the package directions.

Make the glaze while the rice and tofu/Brussels are cooling. In a small saucepan, whisk together the glaze ingredients and bring to a gentle boil over medium heat, stirring often and reducing the heat as necessary. Simmer until the glaze is reduced by about half (5 to 10 minutes). It’s usually done when it starts bubbling up substantially. Remove from heat and set aside.

To assemble: In a large bowl, add your grain of choice, then the Brussels sprouts, followed by the tofu. Drizzle with the glaze and finish with sesame seeds (if using.)

Yield: 4 servings