Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe
This Roasted Brussels Sprouts and Tofu with Chile Lime Dressing is a vibrant, flavorful dish featuring crispy roasted Brussels sprouts and tofu tossed in a zesty and spicy chile lime dressing. Enhanced with fresh herbs, garlic, and a touch of sweetness from maple syrup, it’s perfect served over white rice with optional crunchy toppings like peanuts or fried shallots for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner, Side Dish
- Method: Roasting
- Cuisine: Thai-inspired
- Diet: Halal
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), to taste
Dressing Ingredients
- 3 tablespoons lime juice (from about 1 lime)
- 2 tablespoons fish sauce
- 1 tablespoon maple syrup
- 2 garlic cloves
- 1 serrano chile
- Small bunch each of mint, cilantro, and Thai basil leaves and tender stems, roughly chopped
Optional Serving Ingredients
- Cooked white rice, for serving
- Chopped peanuts, fried shallots, sriracha, or a combination, for serving
Instructions
- Preheat oven: Heat the oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts and tofu.
- Drain tofu: Place the firm tofu on a plate lined with paper towels or a clean kitchen towel. Cover with another layer of paper towels or towel and place a flat, heavy object such as a cutting board or cast-iron skillet on top. Add extra weight if desired and let it drain while you prepare the Brussels sprouts.
- Prepare vegetables and tofu for roasting: Trim the stem ends off the Brussels sprouts and roughly chop into bite-sized pieces. Cut the drained tofu into 3/4-inch squares. Place them together in a large bowl with 1 1/2 tablespoons of vegetable oil and 2 teaspoons kosher salt. Toss to coat evenly.
- Roast Brussels sprouts and tofu: Transfer the coated Brussels sprouts and tofu onto a parchment-lined sheet pan in a single layer. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through roasting, until the Brussels sprouts are tender and some leaves are browned and crisp.
- Make the chile lime dressing: While roasting, grate the garlic cloves into the reserved bowl. Remove the stem and seeds from the serrano chile and finely mince it, then add to the bowl. Add lime juice, fish sauce, maple syrup, remaining 1 tablespoon of vegetable oil, and half of the chopped fresh herbs. Whisk everything together thoroughly and season with salt if needed.
- Toss and serve: Once roasted, allow the Brussels sprouts and tofu to cool for about 5 minutes. Then add them to the bowl with the dressing and toss to combine. Serve immediately over cooked white rice, garnished with the remaining chopped herbs and optional toppings like chopped peanuts, fried shallots, or sriracha for extra flavor and texture.
Notes
- Pressing the tofu removes excess moisture for better roasting and crunchiness.
- Adjust the serrano chile quantity based on your preferred spice level.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- This dish can be made gluten-free by using gluten-free fish sauce or substituting with tamari.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: roasted brussels sprouts, tofu dish, chile lime dressing, roasted vegetables, vegetarian dinner, Thai flavors, healthy tofu recipe
