Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe
This vibrant and flavorful dish features oven-roasted Brussels sprouts and firm tofu tossed in a zesty chile lime dressing, enhanced with fresh herbs and a perfect balance of sweet, salty, and spicy elements. Served optionally over white rice and garnished with crunchy peanuts or fried shallots, it makes a deliciously healthy and satisfying meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southeast Asian Fusion
Ingredients
Scale
Main Ingredients
- 1 (14-ounce) package firm tofu, drained
- 12 ounces Brussels sprouts
- 2 1/2 tablespoons vegetable oil
- Kosher salt (such as Diamond Crystal), 2 teaspoons plus more as needed
Dressing
- 3 tablespoons lime juice (from about 1 lime)
- 2 tablespoons fish sauce
- 1 tablespoon maple syrup
- 2 garlic cloves, grated
- 1 serrano chile, stem and seeds removed, minced
- Small bunch each of mint, cilantro and basil (preferably Thai basil), leaves and tender stems only, roughly chopped (about 1/2 cup total)
Optional Serving and Toppings
- Cooked white rice, for serving
- Chopped peanuts, fried shallots, sriracha, or a combination, for serving
Instructions
- Preheat and Drain Tofu: Preheat your oven to 400°F (200°C). While the oven is heating, place the block of 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 (such as a cutting board or cast-iron skillet) with additional weight like canned goods or a heavy pot if desired. Let the tofu drain and press while you prepare the Brussels sprouts.
- Prepare Brussels Sprouts and Tofu: Trim the stem ends off the Brussels sprouts and roughly chop them into bite-sized pieces. Cut the pressed tofu into 3/4-inch squares. Place both into a large bowl, add 1 1/2 tablespoons of vegetable oil and 2 teaspoons of kosher salt. Toss everything together to coat evenly.
- Roast Brussels Sprouts and Tofu: Transfer the coated Brussels sprouts and tofu to a parchment-lined baking sheet. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the Brussels sprouts are tender and some leaves are browned and crisp.
- Make the Chile Lime Dressing: While the vegetables are roasting, grate the garlic cloves into the reserved bowl. Mince the serrano chile finely and add it along with 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped herbs. Whisk thoroughly to combine. Taste and add salt if needed.
- Toss and Serve: After roasting, allow the tofu and Brussels sprouts to cool for about 5 minutes. Add them to the bowl with the dressing and toss to coat everything evenly. Serve immediately, optionally over cooked white rice, topped with the remaining fresh herbs and any combination of chopped peanuts, fried shallots, or sriracha for added texture and flavor.
Notes
- Pressing the tofu is crucial to remove excess moisture and achieve a better texture when roasting.
- If you prefer a vegetarian or vegan version, substitute fish sauce with a vegan soy-based or mushroom-based alternative.
- Adjust the amount of serrano chile to control the heat level of the dressing.
- For a gluten-free dish, confirm the fish sauce and other condiments are certified gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or oven.
Keywords: roasted brussels sprouts, tofu, chile lime dressing, vegetable side dish, healthy recipe, vegan option, easy dinner, Southeast Asian flavors
