I’ve said it before, and I’ll say it again: I used to HATE tofu. Couldn’t stand it. It was always bland and managed to be both dry and spongey at the same time. I had tried it in different forms, and I just couldn’t get passed the taste. That is, until I learned the magic of cornstarch.
If you’ve read my e-book, you’ll know that I’m a little obsessed with my oven-roasted tofu – but today I’m bringing you something different! Pan-fried and crisp, this sticky garlic tofu will have you wanting seconds – and maybe thirds. And then, maybe you’ll dream about it and eat the leftovers for breakfast. No? just me?
Pan-Fried Sticky Garlic Tofu with Oven Roasted Brussels Sprouts
- 3 cups brussels sprouts
- 4 tbsp honey
- 4 tbsp avocado or grapeseed oil or other neutral oil
- pinch sea salt
- sprinkle cracked black pepper
- 1 package firm tofu drained and pressed
- 2 tbsp cornstarch
- 2 tsp nutritional yeast
- pinch salt
- 4 tbsp vegetable oil or other oil suitable for frying (canola, peanut, etc.)
- ¼ cup hoisin sauce
- ¼ cup orange juice
- 6-10 cloves garlic
- 1½ tsp ginger powder
- 1 tbsp gochujang or sriracha
Prepare the Brussels Sprouts
- Preheat oven to 400°F
- Wash brussels sprouts & cut in half, discarding any soiled leaves or woody ends. Place in shallow baking dish.
- Combine honey & oil in microwave safe bowl and heat for 30 seconds, until honey is melted. Mix well & drizzle over brussels sprouts. Sprinkle with salt & pepper.
- Roast in oven for 35-40 minutes, until golden.
Prepare the Tofu
- While the brussels sprouts are cooking, cut tofu into bite-sized cubes (the smaller they are, the crispier they will be.) Mine were about 3cm.
- Toss tofu with cornstarch & nutritional yeast. Sprinkle with salt.
- Heat oil over medium heat in a large frypan or wok.
- Add tofu to hot oil. Allow to sit and crisp up, stirring & turning only after a few minutes. Continue cooking until browned on all sides. Add extra oil if needed.
- Combine all sauce ingredients together.
- Reduce heat to low and pour sauce over tofu. Stir & continue cooking for about another 5-10 minutes.
- Once brussels sprouts are ready, toss with tofu.
- Serve over rice or chow mein noodles.