Description
This hearty Brussels Sprout Fried Rice with Spicy Baked Tofu is a flavorful and satisfying plant-based meal. With crispy stir-fried rice, tender shaved Brussels sprouts, and spicy, sriracha-marinated tofu, it’s the perfect fusion of comfort food and clean eating.
Ingredients
- For the Spicy Baked Tofu:
- 7 ounces extra firm tofu, drained and pressed (about half of a 14 oz block)
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- ½ teaspoon sesame oil
- For the Brussels Sprout Fried Rice:
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1½ tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 scallions, chopped (white and green parts separated)
- 3 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 3 cups very thinly sliced Brussels sprouts
- 3 cups cooked rice (preferably a day old and chilled)
- 2 teaspoons toasted sesame seeds
Instructions
- Make the Spicy Baked Tofu:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut tofu into ½-inch cubes.
- In a small bowl, mix soy sauce, sriracha, apple cider vinegar, maple syrup, and sesame oil. Toss tofu cubes in the marinade and let sit briefly.
- Place tofu on the prepared baking sheet, reserving excess marinade. Bake for 15 minutes, flip, brush with reserved marinade, and bake another 15 minutes until crispy in spots.
- Make the Brussels Sprout Fried Rice:
- In a small bowl, stir together the soy sauce and maple syrup. Set aside.
- Heat vegetable oil and sesame oil in a large wok or skillet over high heat.
- Add white parts of scallions, garlic, and ginger. Stir-fry for 1 minute until fragrant.
- Add sliced Brussels sprouts and stir-fry for 2 more minutes.
- Add cooked rice and soy sauce-maple syrup mixture. Stir-fry for about 5 minutes, until Brussels sprouts are tender-crisp and rice is dry with crispy spots.
- Remove from heat and fold in the baked tofu.
- Serve garnished with green parts of scallions and toasted sesame seeds.
Notes
- Use cold, day-old rice for best results in achieving crispy texture.
- Adjust sriracha to taste depending on your spice preference.
- Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
- Use tamari for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 7g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg
