Soy-maple Braised Tofu with Brussels Sprouts
No-fuss, 25-min lunch idea
Hey! This week, we’re making a quick and easy tofu dish with in-season Brussels sprouts. I’ve been eating this for lunch for a few weeks now.
Do you want to see more simple Morden Chinese-ish or rather traditional Chinese recipes, drop your thoughts in the comments!
When I first moved to Berlin 8 years ago, I noticed that the vegetable aisle looked different. The selections were smaller, celeries chunkier and eggplants darker. What are even those bagged soup veggies (Suppengrün)? Not every German supermarket had bok choy and cilantro back then. In the beginning, I was cooking a lot of carrots and potatoes with chicken breasts, between my trips to big Asian markets to stock up on water spinach and tofu. Like many resourceful Chinese diasporas, I try to replicate the taste of home locally: say ramps for Chinese chives (jiu cai, 韭菜 ), kale for mustard greens (ji cai, 荠菜). As an immigrant, I’m constantly expanding my taste glossary, getting inspired by fusing cultures, like frying hand-torn cabbages with Italian pancetta. Some discoveries grew on me, for example, rhubarb and kohlrabi. Some I still couldn’t tell the difference nor cook with, like parsnip or parsley root.
Then there were Brussels sprouts. These miniature cabbages, with their sturdy texture and mustardy rawness, were a mystery at first. They’re called spored cabbage (baozi ganlan, 孢子甘蓝), not a name that adds any appeal. It took me a while to find the charm (and even made kimchi with them), especially when the season’s offer is limited.
This time, instead of the usual stir-fry, I added them to braised tofu. I’ve made fried tofu braised sauce dishes many times, like this tofu and broccoli dish or Christina Chaey’s tofu with bok choy.
If you want to make a braised tofu with vegetables, the basic formula is easy:
fry tofu cubes, set them aside, then stir-fry your veggies (like cabbage, broccoli, or other greens) with garlic and ginger. Whip up a sauce using soy sauce, a sweetener (try honey or brown sugar if maple syrup isn't on hand), chili flakes, and water. Optionally, add a dash of sesame oil, fish sauce, or oyster sauce for extra umami, or some vinegar for a bit acidity.
In this version, I charred Brussels sprouts alongside the tofu, as they cook in a similar timeframe, making it a relatively speedy meal – ready in about 25 minutes, just in time for your rice to be done. Brussels sprouts char beautifully alongside tofu, while their leaves soak up the sweet and savory sauce.
The recipe
Serving: 1-2*
225g firm tofu (1/2 block)
150 g Brussels sprouts
2 tbsp light soy sauce
1 tbsp maple syrup
1/2 tsp chili flakes
3 tbsp water (add more if you want more saucy)
5g / 1 tsp ginger
2 cloves garlic
1-2 tbsp vegetable oil
white sesame seeds and scallions for garnishing
steamed rice for serving
Instructions
Remove the stem and outer layer of the Brussels sprouts, then halve them. Cut the tofu into small cubes and pat dry with a paper towel.
Mince the garlic and ginger. Mix the soy sauce, maple syrup, chili flakes, and water.
Add vegetable oil to a non-stick frying pan over medium-high heat. Once warm, add the tofu in a single layer, leaving space between each piece. Fry undisturbed for 5 minutes until the bottom turns crispy. Flip the tofu and add the Brussels sprouts, cut-side down, in a single layer. Fry them together for another 5 minutes until the Brussels sprouts are charred, and the tofu is crispy.
Add the garlic and ginger, and toss briefly until fragrant. Then pour in the sauce, braising the tofu and Brussels sprouts for 5-8 minutes until the sauce thickens and becomes sticky. Garnish with toasted sesame seeds and sliced scallions. Serve with steamed rice.
*This is the amount of a solo lunch for me, but if you're serving alongside other dishes, it can be for two.
*my recipe (almost always) comes with a video, check it out on Instagram or TikTok!
Notes on preparation
I prefer using firm tofu packaged in water (similar to this) for its tender inside, which contrasts nicely with the crunchy Brussels sprouts.
For tofu, I normally skip the pressing step and just dab away excess water. If you're new to tofu, feel free to press it or opt for extra-firm tofu variety. Also, using a well-coated or non-stick pan and ensuring one side gets crispy before flipping ensures better tofu success. Patience is my key to cooking tofu.