Honey-Garlic Tofu with Fall Vegetables

Name: Honey-Garlic Tofu with Fall Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound extra-firm tofu (pressed, cut into 1-inch cubes); 2 tablespoon cornstarch; 4 tablespoon olive oil (for vegetables); 2 sweet potatoes (peeled, diced into 1-inch cubes); 1 pound Brussels sprouts (trimmed, halved); 0.5 teaspoon salt (for vegetables); 0.25 teaspoon black pepper (freshly ground, for vegetables); 0.25 cup honey; 2 tablespoon soy sauce; 2 clove garlic (minced); 1 tablespoon rice vinegar; 1 teaspoon fresh ginger (grated); 0.25 teaspoon red pepper flakes ((optional))

Crispy pan-seared tofu tossed in a sticky honey-garlic glaze, served with roasted sweet potatoes and tender Brussels sprouts.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $2.77/serving

Dietary

Vegetarian
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 pound extra-firm tofu (pressed, cut into 1-inch cubes)
2 tablespoon cornstarch
4 tablespoon olive oil (for vegetables)
2 sweet potatoes (peeled, diced into 1-inch cubes)
1 pound Brussels sprouts (trimmed, halved)
0.5 teaspoon salt (for vegetables)
0.25 teaspoon black pepper (freshly ground, for vegetables)
0.25 cup honey
2 tablespoon soy sauce
2 clove garlic (minced)
1 tablespoon rice vinegar
1 teaspoon fresh ginger (grated)
0.25 teaspoon red pepper flakes ((optional))

Instructions

Preheat your oven to 400°F. On a large baking sheet, toss the diced sweet potatoes and halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25-30 minutes, turning halfway, until tender and slightly caramelized.
While vegetables roast, pat the pressed tofu cubes dry and toss with cornstarch until lightly coated.
In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, grated fresh ginger, and red pepper flakes (if using) to make the glaze.
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the cornstarch-coated tofu and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
Pour the honey-garlic glaze over the crispy tofu. Cook, stirring gently, for 1-2 minutes until the sauce thickens and coats the tofu. Remove from heat.
Serve the honey-garlic glazed tofu immediately with the roasted sweet potatoes and Brussels sprouts.

Notes

Ensure your tofu is well-pressed for the best crispy texture. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 480
Protein: 23.8 g
Carbohydrates: 57.5 g
Fat: 19.5 g
Fiber: 9.5 g
Sodium: 890 mg
Saturated Fat: 2.7 g
Sugar: 29.3 g