Ginger Balsamic Soy Glazed Brussels Sprouts and Tofu

Brussels sprouts are up there as one of my favorite veggies. Well, along with most of the other cruciferous vegetables. My favorite way to eat them is roasted until the outer leaves get nice and crispy and the middle gets tender. Or pan-fried so they get nice and caramelized on the outside. Or shaved raw into a salad. Or as Brussels chips. But no thank you to boiling or steaming them (if you enjoy them that way, please continue! It’s so amazing that we all gravitate towards different tastes and textures in our foods, isn’t it?!).

As much as I love Brussels sprouts, this recipe is all about that glaze. It is sweet, salty, and slightly spicy. And it pairs perfectly with that slight bitterness from the Brussels sprouts. Don’t have Brussels? Pour the glaze over any vegetables you have on hand.

Feel free to omit the tofu or replace with other veggies, chicken, beef, beans, or other protein. For a protein such as chicken or beef, I suggest thinly slicing and doing a quick stir fry over high heat, setting aside while the Brussels sprouts are cooking, then adding back in at the end. For other proteins such as shrimp or beans, I suggest precooking them in your favorite method and tossing them in at the end. Add harder veggies cut into a similar size as the Brussels and add together and add softer veggies towards the end.

Are you ready to start cooking? I know I am! So gather your Brussels sprouts and press and drain your tofu. And you also want to get a few garlic cloves, a chunk of fresh ginger, balsamic vinegar, soy sauce, honey, and cornstarch. I love a big pinch of chili flakes, if you do as well, grab those too. And finally, select your favorite neutral oil for cooking with.

Cut the small Brussels sprouts in half and the large ones in quarters. Cut the pressed tofu into 1 inch cubes. Peel and mince the garlic and ginger. Combine the balsamic vinegar, soy sauce, honey, and chili flakes in a small bowl. Make a slurry with some cornstarch and water (combine the cornstarch and water and mix until completely combined) and then stir it into the rest of the sauce ingredients.

Heat a large pan over medium to medium-high heat and add just enough oil to coat the bottom. Stir in the Brussel sprouts and then let sit for a few minutes to get some browning started. Stir and repeat once or twice more. Add the tofu, ginger, and garlic. Stir occasionally so everything can continue to nicely brown.

When the Brussels are fork-tender, pour in the sauce and cook for another 2 – 3 minutes until it begins to thicken and coat the Brussels sprouts and tofu.

My mouth is literally beginning to water looking at that picture. I think I will need to go pick up some more Brussels sprouts during the next grocery trip and make this again. Ok, back to the recipe!

When the sauce gets nice and thick, it is time to eat! Eat on its own or serve over rice, pasta, quinoa, or your favorite grain/starch. If you decide to use your finger to get up any of that sauce leftover in the pan after serving, I will tell you from personal experience to let the pan cool first! And yes, I needed to remind myself more than once. Shh, that can stay our secret.