Name: Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southeast Asian
Ingredients: 1 (14-ounce) package firm tofu, drained; 12 ounces Brussels sprouts; 2 1/2 tablespoons vegetable oil; Kosher salt (such as Diamond Crystal), about 2 teaspoons plus more for seasoning; 3 tablespoons lime juice (from about 1 lime); 2 tablespoons fish sauce; 1 tablespoon maple syrup; 2 garlic cloves, grated; 1 serrano chile, stemmed, seeded, and minced; Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped; Cooked white rice, for serving (optional); Chopped peanuts, fried shallots, sriracha, or a combination, for serving

Ingredients

1 (14-ounce) package firm tofu, drained

12 ounces Brussels sprouts

2 1/2 tablespoons vegetable oil

Kosher salt (such as Diamond Crystal)

3 tablespoons lime juice (from about 1 lime)

2 tablespoons fish sauce

1 tablespoon maple syrup

2 garlic cloves

1 serrano chile

Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped

Cooked white rice, for serving (optional)

Chopped peanuts, fried shallots, or sriracha, or a combination, for serving

Instructions

Step 1: Heat the oven to 400 degrees Fahrenheit.

Step 2: Place the tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another layer of paper towels or towel, then place a flat, heavy object on top (like a cutting board or cast-iron skillet) to press and drain the tofu while you prepare the Brussels sprouts.

Step 3: Trim the stem ends from the Brussels sprouts and roughly chop them into bite-sized pieces. Place them in a large bowl.

Step 4: Cut the pressed tofu into 3/4-inch squares and add them to the same bowl with the Brussels sprouts. Add 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt. Toss everything together well.

Step 5: Transfer the Brussels sprouts and tofu to a sheet pan lined with parchment paper. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the sprouts are tender and some leaves are browned and crisp.

Step 6: While roasting, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano chile, mince it finely, and add to the bowl.

Step 7: Add lime juice, fish sauce, maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped herbs to the bowl. Whisk everything together and adjust seasoning with salt as needed.

Step 8: Let the roasted tofu and Brussels sprouts cool slightly for about 5 minutes, then add them to the bowl with the dressing. Toss to coat evenly.

Step 9: Serve immediately over cooked white rice if desired, topped with remaining herbs and your choice of chopped peanuts, fried shallots, sriracha, or a combination of these.

Tips & Variations

For a vegan version, substitute fish sauce with soy sauce or tamari.

Pressing the tofu with a heavy object avoids excess moisture and helps it brown better in the oven.

Add a handful of chopped roasted peanuts or cashews for extra crunch.

If you prefer milder heat, remove the seeds from the serrano chile or use a milder pepper like jalapeño.

Try serving with brown rice or quinoa for a whole grain option.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are ideal for roasting to get a crisp texture, you can use frozen if pressed and patted dry well. Cooking times may vary slightly, and the texture may be softer.

What can I substitute for fish sauce in this recipe?

To keep the dish vegetarian or vegan, replace fish sauce with soy sauce, tamari, or a combination of soy sauce and a splash of lime juice to maintain the umami and acidity.