Sheet-Pan Tofu and Brussels Sprouts With Hoisin-Tahini Sauce

By Hetty Lui McKinnon

Published Feb. 14, 2023

Sheet-Pan Tofu and Brussels Sprouts With Hoisin-Tahini Sauce
Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi.
Total Time
40 minutes
Rating
4(1,739)
Comments
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Two powerhouse pantry ingredients – hoisin sauce and tahini – come together to turn this vegetarian sheet-pan dinner into a memorable meal. Hoisin, which is made with fermented soybeans, is often used as a sweet and savory glaze for meat, but it also injects big, deep flavors into vegetable-based dishes. Here, it is mixed with tahini to create a tangy, creamy sauce that is reminiscent of one served with fried rice noodle rolls at dim sum. This dish could be served with rice or noodles, or you could add a few spinach leaves for a salad-leaning meal, but the crispy, earthy brussels sprouts and toothsome golden tofu are more than hearty enough on their own.

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Ingredients

Yield:4 servings

    For the Brussels Sprouts and Tofu

    • 2pounds brussels sprouts, trimmed and halved
    • Extra virgin olive oil
    • Kosher salt (such as Diamond Crystal) and black pepper
    • 2(14-ounce) packages extra-firm tofu, drained and cut into ¼-inch thick slices

    For the Sauce

    • 3tablespoons hoisin sauce
    • 3tablespoons tahini
    • 1garlic clove, grated
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

404 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 35 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 28 grams protein; 1062 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees, and arrange the racks in the bottom and middle positions.

  2. Step 2

    You will need two rimmed sheet pans. Place the brussels sprouts on one sheet pan and drizzle with about 2 tablespoons of olive oil. Season with 1 teaspoon of salt and a few turns of black pepper. Toss to ensure the sprouts are well coated.

  3. Step 3

    On the second sheet pan, drizzle with 1 to 2 tablespoons of olive oil and tilt the pan so the oil coats the surface. Place the tofu slices onto the pan and season well with about 1 to 1½ teaspoons of salt and several turns of black pepper. Drizzle the tops of the tofu with more olive oil.

  4. Step 4

    Place the two sheet pans into the oven, on the middle and bottom racks, and roast for 25 to 30 minutes, switching the pans halfway through. When ready, the brussels sprouts will be tender and crispy in spots and the tofu will be lightly golden.

  5. Step 5

    Meanwhile, place the hoisin, tahini, garlic and 3 tablespoons of water in a small bowl and whisk until combined. The sauce should be thick, but with a pourable consistency. (If it looks too thick, you can add a touch more water.)

  6. Step 6

    Serve the brussels sprouts alongside the tofu and drizzle over the hoisin-tahini sauce. Eat warm or at room temperature.

Ratings

4 out of 5
1,739 user ratings
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Comments

KB

Great starting point. Two suggested enhancements: 1. Rev up the flavor of the tofu if you have time for a quick marinade before roasting. Press it dry for 30 minutes; then marinate 30 - 60 minutes in diluted soy sauce, several drizzles of roasted sesame oil and a bit of maple syrup. Huge difference in flavor 2. Jazz up the sauce with grated ginger, 1 T fresh lime juice and 1 T tamarind concentrate. Maybe a smidgen of red curry paste. Yumm!

BJ

This is a lot of tofu per serving. If one includes another protein in the meal, one block of tofu would be sufficient. I prefer to roast Brussels sprouts without salt and add it later if needed. It's amazing how often no salt is needed, especially when there is a sauce.

Brynn

Halved this to fit on one sheet pan--feed two generously for dinner with one leftover lunch. Sauce was amazing with a little grated ginger and rice wine vinegar to cut down on the sweetness!

ERH

This was delicious, and truly can be cooked start to finish in 45 minutes — a rarity. I used thinly-sliced green cabbage and roughly-chopped bok choi in lieu of the Brussels sprouts. I made this with 1.5 lbs vegetables and one 1-lb block of tofu (which I coated with 1 tbsp of potato starch for crispiness) which in my family yielded 4 portions when served with rice. The sauce is fabulous. Will definitely make again!

Lisa

Approved by Jason!

Bridget H

I’ve made this three times and I’ve never bothered to separate the tofu and Brussel sprouts into separate sheets. Maybe I’m using a smaller amount but it’s worked out fine!

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