Brussels sprouts tofu pan in miso sauce is a satisfying and healthy stir-fry full of flavor. Seasonal winter vegetables for a vegan vegetarian meal with Asian flavors.
This tofu and Brussels sprouts pan with quick-made miso sauce has long been included in our winter weekly schedule. Inexpensive, quick to make and flavors that, in our family, remind us of home. I’m a big fan of tofu in general, from all kinds of Asian-inspired recipes to Japanese miso soup. Even silky tofu in an indulgent chocolate mousse dessert that I haven’t had in years but suddenly have a craving (I’ll make it again, the yummy recipe is missing from the blog).
Ingredients for the Brussels sprouts and tofu stir-fry
This tofu with Brussels sprouts recipe combines a few different favorites – fried Brussels sprouts = delicious, miso sauce = doubly delicious and easy stir-fry. I’m going for a block of extra firm tofu here, but if you can’t find that, any firm one you can find will do. In this case, you might want to press the tofu longer, but honestly I don’t think it makes too much of a difference. Just don’t use silken tofu, as this variety falls apart much more easily than firm or extra firm tofu. In addition to its versatility, it’s an inexpensive plant-based protein that lasts a while in the fridge. I usually have a pad or two on hand. The tofu just marinates or fried in a mixture of sesame oil and 2 tablespoons of soy sauce.
Potatoes and Brussels sprouts, these two vegetables are particularly cheap to buy at the moment. We like to eat seasonally and with products from our region, so let’s go to the weekly market and buy these two local products. Buying regional and seasonal food helps the environment. The long transport routes by ship, plane or truck are no longer necessary. Anyone who buys food that grows in the open field and not in heated greenhouses or warehouses also helps to save energy.
Miso sauce is probably one of the most versatile and easiest sauces to have on hand for dressings, gravies, and marinades. I love to drizzle miso sauce over the roasted tofu, Brussels sprouts, and potatoes to serve. The basis of this miso sauce is soy sauce, yacon syrup (maple syrup, agave syrup), rice wine vinegar (or mirin) and yuzu paste (yuzu is an Asian citrus fruit that tastes like a mixture of lime, tangerine and grapefruit. The paste also contains green chilies and salt). All you need to add is a little water and cornstarch to thin and thicken the sauce.
if you like our Brussels sprouts tofu pan in miso sauce, you might also be interested in these dishes:
- Roasted Brussels sprouts with miso lemon drizzle
- Wholemeal wrap with tofu and ginger peanut sauce
- vegan fried aubergines Chinese style
- Teriyaki Baked Japanese Eggplant
- vegan cauliflower korma with tofu
- tender miso onions from the oven
Brussels sprouts tofu pan in miso sauce
Brussels sprouts and tofu pan:
- 4 tbsp. Peanut oil*
- 200 grams tofu
- 2 tbsp. light soy sauce*
- 300 grams potatoes
- 400 grams Cauliflower
- 200 ml water
- kosher salt*
- Pepper* from the mill
- 1 tbsp. Sesame oil* roasted
- 1 small bunch parsley or coriander
- sesame black/white*
- 200 ml water
- 3 tbsp. rice vinegar*
- 1 tbsp. Soy sauce*
- 2 tbsp. yacon syrup* or agave syrup, rice syrup
- 1 tbsp. miso paste* bright
- ½ tbsp. yuzu paste* or lime zest and ½ green chili
- 2 tsp food starch
- Peel the potatoes and cut into cubes of about 1×1 cm.
- Clean and halve Brussels sprouts.
- Pat the tofu dry, if necessary squeeze out a little. Also cut into 1×1 cm cubes.
- Heat a tablespoon of peanut oil in a pan and fry the tofu until golden. Add 2 tablespoons of soy sauce to the tofu and toss until the liquid has evaporated. Remove tofu from pan and set aside.
- Wipe out the pan with kitchen paper and heat the remaining peanut oil in it.
- Fry the potato cubes in it for 2 minutes. Add Brussels sprouts and sauté for another 2 to 3 minutes. Pour in 200 ml of water, pepper and carefully salt (soy sauce is usually quite salty, so it is better to add a little more salt at the end). Cover pan and let cook for 5 minutes. Then remove the lid and cook everything until the water has evaporated.
- In the meantime, prepare the sauce. Whisk together all the ingredients in a bowl.
- When the liquid in the pan has evaporated, pour the mixed sauce over the vegetables. Mix gently and season again with salt and pepper.
- Bring to the boil and cook until the sauce thickens. Remove the pan from the heat and fold the tofu into the vegetables.
- Rinse the parsley or coriander, shake dry and roughly chop.
- Sprinkle the Brussels sprouts and tofu pan with chopped parsley/cilantro and sesame seeds, then serve drizzled with a little sesame oil.