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

Tofu gets coated in cornstarch & nutritional yeast, pan fried until crisp, then tossed with delicious spicy garlic sauce.
Servings 4


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
  • 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.