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Kung Pao Brussel Sprouts and Tofu

I'm in the camp that believes Brussel spouts are always delicious. I was never served them as a child and heard stories, like most of my generation, that they were mushy and inedible- something other parents forced their kids to eat and I was grateful that mine did not. Yet, when I actually did try them, they were prepared amazingly well and in my adult life, they have earned their redemption as a worthy vegetable and have become rather trendy. I love them in stir fries, roasted, chopped raw in salads and have never had one I did not enjoy. This recipe roasts them with a spicy Asian sauce and paired with crispy tofu and rice, is a simple and delicious meal. I added some roasted asparagus as well and drizzled the sesame soy sauce over all of it.


  • 1 pound Brussel sprouts

  • 1 glove garlic, chopped

  • 1/4 cup peanuts

  • 1 green onion, peeled and diced

  • 1 pound block tofu (see Crispy Baked Tofu)

  • 1 cup sesame soy dipping sauce (sesame oil, soy or tamari sauce, chili onion crunch, honey or brown sugar)

  • 1 t to 1 T Sriracha sauce


  1. Rinse sprouts, trim ends and cut in half, or in thirds or larger sprouts

  2. Drizzle in a bowl with sauce mix, about 1/3 cup, and stir in garlic

  3. Arrange on baking sheet, cut side down, and drizzle sauce that remains in the bowl over sprouts

  4. Roast at 425 degrees for 30 min until crispy

  5. Add peanuts and green onions for last 3 minutes of baking

To prepare tofu:

  1. See instructions for Crispy Baked Tofu, but before baking, drizzle in sauce mix, about 1/3 cup

  2. Serve tofu and Brussel sprouts with steamed rice. Add sriracha to remaining sauce if desired, and drizzle additional sauce on top.


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