Roasted Brussels Sprouts and Crispy Tofu with Honey-Sesame Glaze
Tender, caramelized Brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. Gluten free and easily vegan.
Updated by Kathryne Taylor on January 2, 2025
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
Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you’re ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime.
Ingredients
Brown rice
- 1 ¼ cup brown rice, preferably short grain
Roasted brussels sprouts
- 1 ½ pounds Brussels sprouts
- 1 ½ tablespoons extra-virgin olive oil
- Fine grain sea salt
Extra crispy baked tofu
- 1 block (15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium tamari* or soy sauce
- 1 tablespoon arrowroot starch or cornstarch
Spicy honey-sesame glaze
- ¼ cup reduced-sodium tamari* or soy sauce
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Garnish
- 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
- Big handful fresh cilantro leaves, torn by hand
Instructions
- Prep work: 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 for easy cleanup (and to prevent the tofu from sticking). Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
- Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with an absorbent lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
- Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
- Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
- To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside, partially covered, until you’re ready to serve.
- To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
- To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
- To assemble: Divide the rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
Notes
Tofu adapted from The Kitchn.
*Tamari note: Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Looks delish! If your photos have me SERIOUSLY craving tofu, you’ve done your job. Happy 4-year blog anniversary! So proud of all you’ve accomplished in this gorgeous internet space. KEEP DOIN’ IT.
I was missing my vegan-loving daughter today, who is studying abroad in Argentina, so decided to make this in her honor. Absolutely the best way I have ever made tofu! Super yummy and tasty! My hubby enjoyed it also. I followed the recipe exactly as written for a vegan dish. I did double the sauce. Can’t wait to make again and share with friends. Many thanks, Kate. I’ve just recently found your blog and if I made everything you’ve posted that looks so wonderful, I would be in the kitchen 24/7!
Thank you, Melanie! Glad this recipe made you feel better. :)
Yumyumyumyumyumyum! Cannot wait to make this…I haven’t made tofu in forever and now you have me craving it! Plus, I’m in love with the brussels already :)
This is my ideal meal. I LOVE brussels sprouts, and crispy tofu is the best. I’ll have to try this tofu baking method – I usually stir fry mine to get that crisp exterior, but that is more work (and oil) intensive than baking. Beautiful photos, as usual! :)
Happy (nearly) 4 year blogiversary!
I’m so happy I found “Cookie and Kate”, even if it was only pretty recently.
Love the look of this recipe. There’s something magical about roasted cruciferous veg :)
That tofu. Bah! So yummy!
Congratulations on four years! You really have me craving this dish, despite my lack of love for tofu. All your brussels sprouts recipes are amazing!
Wow, this sounds delicious. I can’t wait to make it. Thank you!
Four Years? AWE! Congrats! I just recently found your blog and love it! I also love roasted brussels sprouts so next time I make them I’ll have to add some tofu and make this because it sounds awesome!
Ugh this looks delicious. I haven’t had Brussels sprouts in forever I must make this.
Congratulations, four years is big, really big. well done!
Awww no way, next week is my blog’s 4 year anniversary, too!! Looks like I am in some good company ;) Yay happy blogaversary to you!
Oh and I am totally loving this recipe, that glaze looks incredible.
Perfection!
Happy Anniversary!
I need to make more tofu – this looks really good.
I tried this with cabbage instead of brussels sprouts…yum! I’m pretty sure that glaze could make cardboard taste good :)
Thanks, Mari! I’d love to try your cabbage version.
You totally win the award for most delicious-looking tofu! That glaze looks incredible. I haven’t dabbled in tofu much, but you certainly have peaked my interest! This recipe looks fabulous.
Thanks, Lisa! Usually tofu is kind of fussy to cook but this baked method is really easy and delicious.
Truth – I would have happily eaten this for easter lunch! And now I shall even more happily eat it for dinner this week. MORE happily because I won’t have to share with all of the.boy’s relatives. :P
Just found your blog yesterday and I’m really loving your beautiful photos and your enticing recipes! I think I pinned every single salad from your recent list of filling salads and I’m looking forward to trying them. I am also in Kansas City – a wonderful place to live!
Thank you for the sweet comment, Sarah! It’s always nice to hear from a local. So glad you found my blog, and I hope you love all of those salads.
Brussel sprouts are one of my favorite vegetables-I love that you were able to combine them into a one-dish meal, and the glaze looks delicious.
Wow – four years! That’s quite an accomplishment. Congratulations. I think your blog is awesome! And this dish looks delish!!!
Thank you, Amy!
Reading the title I was a little doubtful: tofu (often so bland)? brussle sprouts (often so bitter)? But you really have turned them into a fabulous dish! It looks amazingly tasty!
Nope, this dish is definitely not bland or bitter! I think you’d love it, Afra.
Happy four year anniversary!!!! Love your blog, love the food, and love Cookie too! This looks delish.
Thank you, Andrea! :)
I am forwarding this recipe to the best restaurant in town, Restaurant 195/Nature’s Own. I am hopeful Chef Prim will put it on the menu!!
That’s in Southern Pines, NC.
That would be so cool if he did!
This looks AMAZING! I can’t wait to try it!
Congratulations on your blog anniversary! Your blog is one of my favorites. :)
I finally made this tonight. Instead of tofu, I used butternut squash. The glaze is delicious! I definitely plan to double the amount of glaze next time.
Thanks, Meredith! Your version looked so good!
Oh my gosh — this looks phenomenal!
Congrats! Four years…I continue to be inspired by you. xo
Thank you, sweet friend!
Congratulations! A wonderful way to prepare brussels sprouts- pretty sure it could convert many a brussels sprout hater. :)
Congratulations on your four years! I’m still new to blogging…I’m only on month 4 but I’m loving it! That recipe looks absolutely delicious! I’m definitely going to have to make this soon!!! :)
Congrats on four years! Time flies, doesn’t it? You’ve nailed one of the few ways I’ll eat tofu.
Thanks, Jamie! I don’t cook or eat tofu very often, but I’m really digging this baked tofu.
First, congrats on 4 years!
Second, I just made this tonight, and despite misreading the amount of Sriracha (I added 2 Tbsp instead of tsp, oops! Luckily I salvaged the glaze by increasing all the other ingredients), it was delicious. This was my first time cooking tofu, and I have to say, I’m a fan (so was the husband). Thanks for the recipe. :-)
Thanks, Catherine! I’m glad you saved the glaze. So glad you both enjoyed the recipe. That tofu cooking method is my favorite so far.
Tried this tonight, was fantastic! Might replace some of the tamari in the glaze with water or low-sodium chicken stock, to cut back on the saltiness of the glaze however. Damned tasty however, this is a good one. :-)
Thanks, Aaron! You could probably just reduce the amount of tamari, but I bet stock would be nice, too.
I agree – the tofu and brussels sprouts were good, but the glaze was too salty.
Also agree–LOVED the recipe and the taste of the glaze, apart from it being too salty. Will halve the amount of tamari next time.
I made this last night. I doubled tofu, but not sauce. Family of five ate all of it! We loved it. I cook a lot with tofu, but had not tried baking with cornstarch. Thanks for great recipe!
Lori, so glad you all loved the recipe! I think that baked tofu would be a great addition to lots of dishes.
Yum, yum, yum. Made this a few nights ago an hubby LOVED it. I’m making it again tonight for friends coming over. I roasted a sweet potato along with the brussel sprouts since I thought the color and sweetness would compliment the sprouts. Tonight I’m mixing it up a bit and roasting sprouts, asparagus (since it’s in season), bell peppers and sweet potatoes. Should be some nice colors. Thanks for the recipe.
Elaine, I’m happy you’re enjoying the recipe so much! Your veggie selection sounds really delicious.
The honey-sesame glaze is delicious! I loved it just as much, if not more, the next night. Not that there were many leftovers. We devoured most of the dish the first night.
Thanks, Olivia! I’m so glad you’re loving the glaze. I want to pour glaze on everything now.
I’m vegetarian, I dislike Tofu, but I have to make this. Thank you. :)
I think you just might love it! Of course, you can skip the tofu if you’d like.
Delicious! My carnivore husband thoroughly enjoyed this! I love that I can always count on your recipes to be so delicious–I leave people LOVING things they thought they didn’t like. There is nothing like that veggie “aha” moment where people realize they really actually do like veggies! I doubled the recipe to use for lunches during the week and am loving it. Congratulations on 4 years and thank you for all your recipes!
:) Thank you again, Krystal. I’m glad to hear I’m turning your people into vegetable lovers! You make my work worthwhile.
I made this last night (over quinoa instead of brown rice) and holy moly was it delicious! I went a little overboard on the cornstarch so the tofu wasn’t perfect, but everything was still so good. I think I’ll be roasting my brussels sprouts like this all the time now!
Thanks, Nikki! I’m so glad you loved the recipe! I bet it’s really good over quinoa.
I’m so grateful to have found your blog. So far, I’ve loved everything I’ve made, and the combo of Brussels and tofu prepared like this is unbeatable. I’ve been looking for a way of making tofu crisp without sautéing it in oil for…ever. I had the arrowroot powder and this will be my go-to way of preparing it. I loved this meal so much that I went ahead and ate it for two days, every meal. That’s a good sign. Thank you!
Wendy, thank you so much for commenting! I’m so glad you’re loving the recipes. Eating the brussels sprouts/tofu dish for two days straight is a big compliment! That tofu is pretty irresistible, huh?
Forgot to tell ya, I made this for a gathering with friends a couple weeks ago and it was a HUGE hit. So good, lady. Really love those roast-y brussels. :)
YES! Happy to hear that, Ashlae. Thanks for letting me know. P.s. Please put some pancakes on your blog! :D
Just had this for dinner tonight and it was as delicious as it looks! It was a lot of work, but well worth the effort. Thank you!
So glad the dish turned out well for you, Doreen! I appreciate you taking the time to comment!
I’m ashamed to say this was the first time I’ve ever cooked or even eaten Brussels sprouts (my mom always hated them, so we never had them growing up). Well, short version: you’re my new favorite person. This recipe was amazing!!! (And your name obvs means you’re good people) :) Thanks!
Yes! High five, fellow Kate! So glad you loved the sprouts. I didn’t grow up eating them, either, but halved and roasted brussels are my favorite. You might also like my raw brussels slaw—it is just tiny cabbage, after all.
This was great. Thank you for sharing. Will definitely make again.
Thank you, Sarah! Happy to hear it.
So nice to be able to make a quick, healthy meal after a long day at work. Devouring as we speak :)
Hooray! Glad you enjoyed the sprouts, Mona!
I made this today and it was sooo good! I forgot the sesame seeds though, guess I got too excited when I poured the glaze, I just wanted to start eating haha. I’ve been trying lots of your recipes since I found your blog about 3 weeks ago and I’ve loved everything! Your blog is amazing and super-inspiring! :)
Hooray! Thank you, Anna! I’m so glad you found my blog. :)
The maple syrup turned out to be not so good but the rest of it turned out great.
Hey Zachery, I’m sorry to hear that. Did you use real maple syrup?
Yes but I think I might have had the heat too high and it burned the sesame oil. I’m going to try again with honey. Thanks for replying!
Ok, I hope it works better next time!
This was fabulous!!! Making it again tonight – do you differentiate between seasoned rice vinegar and regular rice vinegar?
Hey Kat, that’s a good question. I just googled the differences and learned that seasoned rice vinegar has additional salt and sugar added. I have always just used regular rice vinegar!
Okay great. Thanks!!!!!
Compared to how delicious it is, this recipe is ridiculously easy. I was craving a sweet and spicy brussel sprout, and found you through a google search. I happened to have a block of pressed tofu so I don’t know if that contributed to how crispy the tofu was – it puffed up like a tater tot! It was so good. I will be trying more of your recipes!
Yesss! So glad you loved this dish. I bet your pressed tofu made a difference! Good to know.
Vegan daughter asked carnivore dad to make some good things for her to enjoy at Thanksgiving table. This was SO DARN GOOD!!! Everyone enjoyed it! Also was great on day 2 for lunch. And we’ve already made it again — just one week later! Thank you!
Fabulous! Thank you, Lorrie, so glad this dish went over well with your family!
I tried this more for the glaze than anything else. And, it was well worth the effort! This was great! I’m adding it to the rotation.
So glad to hear it, Edna! I love that glaze. I think it would be fantastic on broccoli.
PS: Looking forward to trying this with eggplant
Another amazing recipe, perfect combination of sweet and spicy. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.
Ailla, thank you! So happy you’re enjoying the recipes. I hope to have good news for you soon!